Keto Zucchini Muffins
Soft, moist, and perfect for a low-carb breakfast or snack!
Ingredients
2 cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon (optional)
3 large eggs
¼ cup melted butter or coconut oil
2 tablespoons granulated erythritol or preferred keto sweetener (adjust to taste)
1 teaspoon vanilla extract
1½ cups grated zucchini (squeeze out excess moisture)
¼ cup chopped walnuts or pecans (optional)
2 tablespoons sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat the eggs, then whisk in the melted butter, sweetener, and vanilla.
Add the wet ingredients to the dry ingredients and stir until combined.
Fold in the grated zucchini, along with the nuts and sugar-free chocolate chips if using.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 22–28 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
Be sure to squeeze as much liquid as possible from the zucchini to prevent soggy muffins.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Enjoy warm with butter or cream cheese for an extra delicious keto treat.
