Name: Easy Keto Chocolate Chip Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups (200 g) almond flour, super-fine; 2 tbsp (14 g) coconut flour; 2 tsp baking powder; 1 tsp ground cinnamon; ¼ tsp fine sea salt; 3 large eggs; ½–⅔ cup (100–130 g) keto granulated sweetener (to taste); 5 tbsp (70 g) unsalted butter, melted (or avocado oil); 2 tsp vanilla extract; 1½ cups (170 g) grated zucchini, well squeezed; ¾ cup (120 g) sugar-free chocolate chips; Optional: 2 tbsp sour cream or full-fat Greek yogurt; ¼ cup chopped walnuts or pecans

Easy Keto Chocolate Chip Zucchini Muffins Recipe

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Soft, moist keto chocolate chip zucchini muffins. Low carb, gluten free, easy to make. Great for breakfast, snack, or a sweet bite after dinner.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

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2 cups (200 g) almond flour, super-fine
2 tbsp (14 g) coconut flour
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp fine sea salt
3 large eggs
½–⅔ cup (100–130 g) keto granulated sweetener (to taste)
5 tbsp (70 g) unsalted butter, melted (or avocado oil)
2 tsp vanilla extract
1½ cups (170 g) grated zucchini, well squeezed
¾ cup (120 g) sugar-free chocolate chips
Optional: 2 tbsp sour cream or full-fat Greek yogurt; ¼ cup chopped walnuts or pecans

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Instructions

Heat oven to 350°F (175°C). Line a 12-cup muffin pan.
Grate zucchini and squeeze out extra water with a clean towel until just damp.
In a bowl whisk almond flour, coconut flour, baking powder, cinnamon, and salt.
In another bowl whisk eggs, sweetener, melted butter (or oil), vanilla, and sour cream if using.
Pour wet into dry. Fold until no dry spots remain. Batter will be thick.
Fold in zucchini, chocolate chips, and nuts if using.
Fill liners about ¾ full. Add a few chips on top if you like.
Bake 18–22 minutes, until tops spring back and a toothpick comes out clean (melted chocolate smears are fine).
Cool 5 minutes in pan, then move to a rack to finish cooling.

Notes

Squeeze zucchini well or muffins can be dense.
Allulose browns faster; you may want the higher end of sweetener for same sweetness.
Dairy-free: use avocado oil and skip sour cream.
Storage: airtight 2 days at room temp, 1 week in fridge, 3 months in freezer. Reheat at 300°F (150°C) for 8–10 minutes.
For taller domes: bake 5 minutes at 375°F (190°C), then lower to 350°F (175°C) for 12–15 minutes.
Mini muffins: 10–12 minutes.

Nutrition

Serving Size: 1 muffin
Calories: 210 Sugar 1 g Sodium 140 mg Fat 17 g Saturated Fat 7 g Unsaturated Fat 10 g Trans Fat 0 g Carbohydrates 9 g Fiber 4 g Protein 6 g Cholesterol 60 mg

Find it online: https://www.wellnesswarrior.org/keto-chocolate-chip-zucchini-muffins/