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Keto Chocolate Chip Zucchini Muffins

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.
Serves 12 Serving: 1 Muffin

Ingredients List

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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 ¼ teaspoon 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

4 reviews

4 responses to “Keto Chocolate Chip Zucchini Muffins”

  1. 5 stars
    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!

  2. 5 stars
    Sooooo yummy – my 3 year old loves them!! Made with and without chocolate chips – love them both!

  3. 5 stars
    Love these muffins. I split the batter and made half with Lilly’s chocolate chips and the other half with blueberries. Sooo good!

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