These Keto Zucchini Muffins are a delightful way to enjoy a low-carb treat while incorporating the goodness of zucchini into your diet. Bursting with flavor and wholesome ingredients, these muffins make for a satisfying snack or breakfast option that’s both delicious and nutritious.

To prepare these muffins, start by preheating your oven and preparing your muffin tin with liners or greasing with coconut oil. Then, in a large mixing bowl, combine the dry ingredients including almond flour, sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together until well combined.

In a separate bowl, beat the eggs and mix in the melted and cooled coconut oil, unsweetened almond milk, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring gently until you achieve a smooth batter.

Fold in the grated zucchini and chopped walnuts, if using, ensuring they are evenly distributed throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake the muffins in the preheated oven until they are golden brown and a toothpick inserted into the center comes out clean, typically about 20-25 minutes. Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

With each muffin containing approximately 191 calories and just 5 grams of total carbohydrates, these keto zucchini muffins are a guilt-free indulgence suitable for those following a low-carb or ketogenic lifestyle. Plus, with the added fiber from the zucchini and almond flour, they’ll keep you feeling satisfied and energized throughout the day.

Whether enjoyed as a quick grab-and-go breakfast, a midday snack, or a sweet treat with your morning coffee, these keto zucchini muffins are sure to become a staple in your kitchen repertoire, offering a delicious way to incorporate more veggies into your diet while satisfying your cravings for something homemade and wholesome.

Keto Zucchini Muffins

Ingredients:

2 cups almond flour

1/3 cup powdered erythritol or stevia (adjust to your desired sweetness)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs

1/4 cup coconut oil, melted and cooled

1/4 cup unsweetened almond milk (or any other plant-based milk)

1 teaspoon vanilla extract

1 cup grated zucchini (squeeze out excess moisture with a paper towel)

1/3 cup chopped walnuts (optional, for added texture and crunch)

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with coconut oil.

In a large mixing bowl, whisk together the almond flour, powdered erythritol (or stevia), baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.

In a separate bowl, beat the eggs until well whisked. Add the melted and cooled coconut oil, unsweetened almond milk, and vanilla extract, and mix until fully combined.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until you have a smooth batter.

Fold in the grated zucchini and chopped walnuts (if using), ensuring they are evenly distributed throughout the batter.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake the keto zucchini muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes.

Nutrition Facts per Serving (1 muffin – approximate values):

Calories: 191

Total Fat: 17g

Saturated Fat: 5g

Cholesterol: 31mg

Sodium: 110mg

Total Carbohydrate: 5g

Dietary Fiber: 3g

Sugars: 1g

Protein: 6g