Keto Chocolate Zucchini Muffins
Easy Keto Chocolate Zucchini Muffins! A tender and decadent chocolate muffin recipe made with zucchini and almond flour. These sweet keto muffins are the perfect gluten-free, dairy-free treat that you can enjoy any time of day.
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Ingredients
- 2 cups almond flour or almond meal
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil melted and cooled (or your oil of choice)
- ¼ cup sugar free maple flavored syrup or granulated sweetener
- 3 large eggs room temperature
- ¾ cup shredded zucchini
- ½ cup sugar free dark chocolate chips optional
Instructions
- Preheat oven to 350° (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large bowl, whisk almond flour, cocoa, salt, and baking powder.
- Add the coconut oil, maple flavored syrup, and eggs, and mix until well combined.
- Stir in the shredded zucchini.
- If desired, stir in chocolate chips.
- Spoon batter into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature for up to two days.
Video
Notes
- Spoon the almond flour into the measuring cup, then level.
- You can use your sweetener of choice.
- You can use your oil of choice in these keto zucchini muffins.
- To make a keto chocolate zucchini loaf, spoon the batter into a small parchment lined loaf pan and bake for 30-35 minutes, or until the center is set.
Nutrition
Serving: 1muffinCalories: 169kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 47mgSodium: 117mgFiber: 7.5gSugar: 11g
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