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Keto Cinnamon Zucchini Muffins Recipe

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Soft and spiced keto cinnamon zucchini muffins made with almond flour and sweetened without sugar. They’re moist, easy to make, and perfect for breakfast, snacks, or meal prep. Great flavor with very low carbs.

Ingredients

Scale

  • 2 cups almond flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 3 large eggs

  • ½ cup granulated erythritol (or allulose)

  • ¼ cup unsalted butter, melted (or coconut oil for dairy-free)

  • 1 teaspoon vanilla extract

  • 1 cup grated zucchini (squeezed dry)

Optional Add-ins:

  • ¼ teaspoon nutmeg

  • ¼ cup chopped walnuts or pecans

  • 1 tablespoon unsweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.

  2. Grate the zucchini and squeeze out extra moisture using a paper towel or clean cloth. Set aside.

  3. In a bowl, mix almond flour, cinnamon, baking powder, baking soda, and salt.

  4. In another bowl, whisk eggs, melted butter, erythritol, and vanilla until smooth.

  5. Stir the grated zucchini into the wet mixture.

  6. Add the dry ingredients to the wet and mix gently until combined. The batter should be thick.

  7. Fold in nuts or coconut if using.

  8. Spoon the batter evenly into muffin cups, filling each about ¾ full.

  9. Bake for 20–25 minutes, or until a toothpick comes out clean and the tops are golden.

  10. Let cool 5 minutes in the pan, then move to a rack to finish cooling.

Notes

  • Squeeze the zucchini well to prevent soggy muffins.

  • Use fine almond flour, not almond meal, for the best texture.

  • Sweetness can be adjusted to taste.

  • Store in an airtight container for 3–4 days or refrigerate up to a week.

  • Can be frozen for up to 2 months — thaw before reheating.

Nutrition

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