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Keto Zucchini Muffins

Keto Zucchini Muffins

These keto zucchini muffins are moist, fluffy, and low in carbs—perfect for breakfast, snacks, or dessert on a keto lifestyle.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 1 Muffin Per Person
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup granulated erythritol or monk fruit sweetener
  • 3 large eggs
  • ½ cup unsweetened almond milk
  • ½ cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 cups grated zucchini (squeezed of excess water)
  • ½ cup chopped walnuts or sugar-free chocolate chips (optional)

Equipment

  • 2 Mixing bowls
  • 1 Whisk or Electric Mixer
  • 1 Grater for zucchini
  • 1 Measuring cups and spoons
  • 1 Muffin tin
  • 1 Paper liners or silicone molds
  • 1 Cooling rack

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F and line the muffin tin with paper liners or silicone molds.
  2. Prepare the Dry Ingredients: In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and sweetener.
  3. Mix Wet Ingredients: . In the second bowl, whisk eggs, almond milk, melted butter, and vanilla extract.
  4. 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.
  5. Bake: Bake for 18–22 minutes or until a toothpick inserted in the muffins comes out clean.
  6. 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.