These Keto Zucchini Muffins are insanely yum, low carb and can be gone in just under a few minutes. Made with freshly grated zucchini, these muffins are moist, yet fluffy and tender- the perfect combo for a subtly sweet muffin without all of the carbs in typical baked goods. Zucchini also adds moisture to the muffins and is a rich source of vitamin C, fiber, and potassium — making them more suitable cate for your keto diet. He used almond flour or coconut flour instead of plain flour, to create a gluten-free and keto friendly version.
Made with a low-carb sweetener such as erythritol or monk fruit, they are just what you need when you´re looking to quell sugar cravings without knocking yourself out of ketosis. Vegan Muffins that are also very adaptable — add nuts for some crunch, sugar free chocolate chips because chocolate, or spices like cinnamon and nutmeg to add warmth. Even better they come together very quickly, freeze well, and are perfect for meal prepping. They are basically healthy muffins, which you can eat warm with a pat of butter or grab and go as a portable snack! Soft, tender muffins that are packed with flavor and can be whipped up in no time at all.
Keto Zucchini Muffins Recipe
And now, the magic that is this recipe for moist and fluffy Keto Zucchini Muffins. This guide shows you through ingredients, equipment, timings, and how to ensure your muffins are a success. No matter if you are a master baker that can do it all, or keto-friendly baking virgin… This recipe is so simple to make and will take no longer than 30 minutes to come together. And ta-da… they now posses a totally delicious, guilt–free warm, golden-brown muffin at their hands in the end.
Keto Zucchini Muffins
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 350°F and line the muffin tin with paper liners or silicone molds.
- Prepare the Dry Ingredients: In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and sweetener.
- Mix Wet Ingredients: . In the second bowl, whisk eggs, almond milk, melted butter, and vanilla extract.
- Combine and Fold in Zucchini: Add the wet mixture to the dry ingredients, stirring until just combined. Fold in the grated zucchini and optional nuts or chocolate chips.
- Bake: Bake for 18–22 minutes or until a toothpick inserted in the muffins comes out clean.
- Cool and Serve: Let them cool in the tin for 5 minutes before transferring to a wire rack. Store them in a refrigerator or serve them warm.
Notes
- Squeeze the water from the zucchini thoroughly before adding to the dry mixture to avoid soggy muffins.
- Do not over-mix the batter to make them fluffy and light.
- Sprinkle some nutmeg or cardamom for a spicy aroma.
- Can be refrigerated up to 5 days or keep up to 2 months in the freezer.
- Warm them in a microwave for 15-20 minutes before serving.
Keto Zucchini Muffins Nutrition
| Nutrient | Amount |
| Calories | 180 kcal |
| Total Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 55mg |
| Sodium | 180mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 3g |
| Net Carbs | 4g |
| Protein | 5g |
Frequently Asked Questions
1. Are these muffins gluten-free?
Yes, they use almond and coconut flour instead of wheat flour.
2. Can I freeze keto zucchini muffins?
Yes, store them in a freezer bag for up to 2 months.
3. How many carbs are in one muffin?
Around 4–5g net carbs per muffin.
4. Do I need to peel the zucchini?
No, the skin is tender and adds nutrients.
5. Can I make them dairy-free?
Yes, use coconut oil instead of butter.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.