Cinnamon-kissed and promising chunks of chocolate deliciousness, these mildly flavored zucchini muffins are wholesome and delectable. Paired with Bulletproof Coffee or solo, they’ll get your day off to a great start. Store muffins at room temperature in an airtight container or bag for 3 days or in the freezer in an airtight bag or container for 1 month.
Keto Chocolate Chip Zucchini Muffins
Ingredients List
- 1 cup finely grated zucchini from 1 medium (10 oz) zucchini
- 3 large eggs, at room temperature
- 1/2 cup granulated allulose sweetener (like RxSugar) or granulated brown erythritol-based sweetener (like Swerve)
- 2¼ cups almond flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp xanthan gum
- 1/4 tsp sea salt
- 6 Tbsp butter, melted and cooled
- 6 Tbsp heavy cream, at room temperature
- 1/2 cup sugar-free dark chocolate chips divided (like ChocZero)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat oven to 350°F (180°C). Line a muffin tray with 12 paper cups.
- Wrap the grated zucchini in a clean dish towel, then twist and squeeze to extract excess moisture. Set aside.
- In a medium mixing bowl, whisk together the eggs and sweetener until combined. Set aside.
- In a large mixing bowl, whisk together the almond flour, baking powder, cinnamon, xanthan gum, and salt. Mix in the egg mixture, cooled melted butter, and cream. Gently fold in the zucchini and chocolate chips.
- Divide the thick, coarse batter evenly among the 12 muffin cups. Bake until the tops are golden and a skewer inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes, then remove the muffins to a cooling rack. Let cool for at least 1 hour.
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Credits
RecipeEric Lundy
PhotographyErin Ng
11 reviews
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These are DELICIOUS! I am making them a second time and they satisfy me when needing something “sweet”. Someone mentioned making them with blueberries which also sounds fantastic! I may also try with cranberries at some point.
What can I replace the heavy cream with, please? I don’t eat dairy. Thank you
Hi Galina, Thank you for your question. You can use coconut milk in place of heavy cream, although flavor will be different.
How long do these keep for in an airtight tupperware container?
About 5 days. Enjoy!
These were amazing, however it seems like they reduced my ketones. Anyone else notice this response?
I can’t believe how delicious these are. Wow! I just made them for a second time last night. I want to try blueberries next time instead of chocolate. Blueberry muffins sound awesome.
The muffins exceeded my expectation and very light. They were also not over sweet. However, when I plugged ingredients used in myfitness pal I am coming out with 250 calories per cupcake and closer to 5grams net carbs.
The variance is likely due to the brand of almond flour, they are all just a little bit different.
Can you bake this in 8/10 inch bread pan instead of muffin tins?
I’m sure you absolutely can but you’ll have to monitor the doneness because we haven’t tried it as a loaf.
Really good!
Love these muffins. I split the batter and made half with Lilly’s chocolate chips and the other half with blueberries. Sooo good!
Sooooo yummy – my 3 year old loves them!! Made with and without chocolate chips – love them both!
Absolutely delicious! The recipe is missing the direction for sprinkling some of the saved chocolate chips for the top. Great keto breakfast or snack! Thank you!