Print

Keto Lemon Zucchini Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These keto lemon zucchini muffins are soft, moist, and full of fresh lemon flavor without any sugar or gluten. Made with almond flour and shredded zucchini, they’re perfect for anyone on a keto diet or just looking for a healthy treat that doesn’t taste like a diet food. Super easy, one bowl, and freezer friendly.

Ingredients

Scale

  • 1 ½ cups almond flour

  • 2 tbsp coconut flour

  • ½ cup erythritol or monk fruit sweetener (granulated)

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • 3 large eggs

  • ¼ cup melted butter or coconut oil

  • 1 tsp vanilla extract

  • Zest of 1 lemon

  • 2 tbsp fresh lemon juice

  • ¾ cup finely shredded zucchini (squeezed dry)

Instructions

  1. Preheat oven to 350°F and line or grease a 12-cup muffin tin.

  2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.

  3. In another bowl, mix eggs, melted butter or coconut oil, vanilla extract, lemon zest, and lemon juice.

  4. Stir in the shredded zucchini.

  5. Pour the wet ingredients into the dry and stir until just combined.

  6. Divide the batter evenly into muffin cups, filling each about ¾ full.

  7. Bake for 18 to 22 minutes, or until a toothpick comes out clean.

  8. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

  • Be sure to squeeze out as much water as possible from the zucchini to avoid soggy muffins.

  • Use fresh lemon juice and zest for the best flavor.

  • Store in the fridge for up to 5 days or freeze for up to 3 months.

  • Great as a snack, breakfast, or light dessert after dinner.

Nutrition

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