Zucchini Muffins (Low-carb)

Closeup of zucchini muffins on a white serving tray

Zucchini Muffins (Low-carb)

These chocolate zucchini muffins have a rich, fudgy texture that is oh-so-satisfying. You’d never guess they’re keto-friendly, dairy-free, and gluten-free!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword dairy-free, gluten-free, low carb, low-carb muffins, zucchini muffins

Prep Time 10 minutes

Cook Time 20 minutes

Cooling Time 10 minutes

Total Time 40 minutes

Servings

Calories 184kcal

Author Christel Oerum

Ingredients

3 large eggs (whisked lightly)
¼ cup granulated Stevia
¼ cup + 1 tablespoon oil (can substitute butter)
6 ounces grated zucchini
6.5 ounces almond flour
1 ounce cocoa powder
½ teaspoon fine sea salt
½ teaspoon baking soda
3 ounces sugar-free chocolate chips

US Customary - Metric

Instructions

Line your muffin pan with 12 muffin papers, spray the inside with cooking spray, then set aside. Preheat your oven to 350°F (180°C).
Using a cheesecloth or a clean kitchen towel, press the excess water out of the grated zucchini.
In a large mixing bowl, whisk together the eggs, sweetener, oil, and zucchini.
In a separate mixing bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Mix well until no lumps remain.
Add the wet ingredients to the dry ingredients and mix until well-combined.
Fold in the chocolate chips.
Pour the batter evenly into the prepared muffin pan.
Bake for 20 minutes or until a toothpick comes out clean.
Allow the muffins to cool for 10 minutes before removing them from the pan.

Notes

This recipe is for 10 muffins.

For a more cake-like texture, bake the muffins for a few extra minutes.

Muffins can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition