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Keto Chocolate Zucchini Muffins Recipe

Keto Chocolate Zucchini Muffins

Monika Soni
Keto Chocolate Zucchini Muffins are a guilt-free indulgence that combines rich cocoa flavor with a tender, moist crumb. Ready in just 39 minutes, these muffins are perfect for busy mornings or an afternoon pick-me-up.
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Prep Time 10 minutes
Cook Time 24 minutes
Additional Time 5 minutes
Total Time 39 minutes
Servings 0
Calories 169 kcal

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 minutes, then remove and finish cooling on a wire rack before serving.
  • Store in an airtight container at room temperature for up to two days.

Nutrition

Calories: 169kcalCarbohydrates: 10gProtein: 6gFat: 12gSaturated Fat: 6gCholesterol: 47mgSodium: 117mgFiber: 7.5gSugar: 11g
Keyword chocolate zucchini, gluten-free snacks, healthy dessert, keto muffins, Low-Carb Baking
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