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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.
Servings: 12 One Serving: 1 muffin
Ingredients
- 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.
Nutritional Information - Macros
- 153 Calories
- 14 g Fat
- 3 g Protein
- 3 g Total Carbs
- 1 g Fiber
- 2 g Net Carbs
Tips
For the most stylish results, save a handful of the chocolate chips until after you add the batter to the cupcake tin, then sprinkle them on top.