Keto zucchini muffins

Keto zucchini muffins moist, sweet breakfast almond flour

zucchini muffins with chocolate chips.
PREP TIME:15 MINS
COOK TIME:25 MINS
TOTAL TIME:1 HR 40 MINS

AUTHOR: CARINE
12 MUFFINS
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INGREDIENTS

US Customary - Metric
• 3/4 cup Grated zucchini skin on, about 1 large zucchini
• 3 large Egg - at room temperature
• 1/2 cup Erythritol
• 2 1/2 cups Almond Flour
• 1 teaspoon Ground cinnamon
• 2 teaspoon Baking powder
• 1/4 teaspoon Xanthan gum
• 1/3 cup Coconut oil , melted or melted butter, - at room
temperature
• 1/3 cup Coconut cream , canned, full fat or heavy cream, - at
room temperature
• 1/3 cup Sugar-free Chocolate Chips
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INSTRUCTIONS

• Preheat oven to 180C (350F). Line a 12-hole muffin tray with unbleached
paper cups. Set aside.

• Before you starts, make sure all the ingredients are at room temperature
especially eggs, cream and oil.
PREPARE THE ZUCCHINI

• Remove the ends of the zucchini, keep skin on and grate finely.

• Place the grated zucchini onto a clean towel, wrap the zucchini firmly into
the towel and squeeze to extract all the zucchini water. Discard water or keep
for a different recipe.

• Measure the grated zucchini to reach 3/4 cup. Set aside in a bowl.
PREPARE THE ZUCCHINI MUFFIN BATTER

• In a medium size mixing bowl whisk eggs and sugar free crystal sweetener
until fully combined. It should take 40 seconds max. Set aside.

• In a large mixing bowl add almond flour, cinnamon, xanthan gum and baking
powder. Whisk to combine all dry ingredients together.

• Pour the beaten egg mixture, melted coconut oil and coconut cream onto the
bowl with almond flour. Make sure the oil is not burning hot or it will 'cook'
your eggs. Otherwise cold eggs will solidify coconut oil so make sure all
ingredients are at similar temperature.

• Combine with a spoon until a thick muffin batter form. The batter is grainy
because of the use of almond flour and it is normal.
• Stir in grated zucchini and sugar free chocolate chips.

• Fill the 12 muffin paper cups evenly with the zucchini muffin batter. I used a
mechanical ice cream scoop to precisely measure the same quantity of batter
for each muffins.

• Bake for 20-25 minutes at 180°C (350°F) or until a skewer inserted in the
center of one muffin come out clean.

• Cool the muffins 10 minutes in the tray then transfer on a cooling rack.

• Cool at least 1 hour before eating. The longer you wait the better the texture
will be. I recommend you wait until they reach room temperature, can take 4
hours or overnight.
STORAGE

• Store in an airtight muffin box in the pantry for 3 days or freeze in zip bags or
airtight box. Defrost the day before on a rack.

Sugar free chocolate chips swap : you can use chopped pecan,
walnuts or cocoa nibs if preferred.

TOOLS
KETO MACRO CALCULATOR

KETO MEAL PLANS

SWEETENER CONVERSION

FACEBOOK GROUP

NUTRITION FACTS
AMOUNT PER SERVING (1 MUFFIN)

CALORIES 229CALORIES FROM FAT 118

% DAILY VALUE*

FAT 13.1g20%

CARBOHYDRATES 6.7g2%

FIBER 2.2G 9%

SUGAR 0.9G 1%

PROTEIN 5.5g11%

NET CARBS 4.5g

* PERCENT DAILY VALUES ARE BASED ON A 2000 CALORIE DIET.