Zucchini Muffins Low Carb
Indulge in the perfect balance of flavor and nutrition with these Low-Carb Zucchini Muffins, a deliciously wholesome treat that's both keto-friendly and gluten-free! Made with nutrient-rich almond flour and naturally sweetened with erythritol, these muffins are moist and tender thanks to freshly grated zucchini and a hint of melted coconut oil. Warm notes of cinnamon and vanilla elevate their comforting flavor, while a quick prep time of just 15 minutes makes them an easy go-to for busy mornings or healthy snacking. Freezer-friendly and easy to store, these guilt-free muffins are an ideal choice for anyone seeking low-carb, high-flavor baked goods. Perfect for breakfast or an afternoon pick-me-up, they’re proof that healthy can still taste amazing!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Grated zucchini
- 3 large Eggs
- 0.5 cup Erythritol or preferred low-carb sweetener
- 0.25 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners or lightly grease it with coconut oil.
Using a clean kitchen towel or paper towels, squeeze out any excess moisture from the grated zucchini to prevent soggy muffins.
In a large mixing bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, and salt until evenly combined.
In a separate bowl, whisk the eggs, almond milk, melted coconut oil (cooled slightly), and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Do not overmix.
Gently fold the grated zucchini into the batter until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins as a healthy snack or breakfast option. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 13.6 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 668 mg | 51% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
