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!
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.
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.
Serving: 1muffin | Calories: 184kcal | Carbohydrates: 9.8g | Protein: 10.2g | Fat: 13.4g | Saturated Fat: 3g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 55.5mg | Sodium: 172.3mg | Potassium: 196.6mg | Fiber: 2.2g | Sugar: 0.8g | Net carbs: 7.6g