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Keto Zucchini Muffins Recipe

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Soft, moist, and lightly sweet keto zucchini muffins made with almond flour and coconut flour. A low carb breakfast or snack that feels like comfort food without the carbs.

Ingredients

Scale

  • 2 cups almond flour (fine, not almond meal)

  • 2 tbsp coconut flour

  • 1 tsp baking powder

  • 1 tsp cinnamon (optional: ¼ tsp nutmeg)

  • 3 large eggs (room temperature)

  • ½ cup keto-friendly sweetener (erythritol, monk fruit, or allulose)

  • ¼ cup butter or coconut oil, melted

  • 1 tsp vanilla extract

  • 1 cup grated zucchini, squeezed dry

Instructions

  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

  • Grate zucchini, then squeeze out extra water using a clean towel.

  • In a bowl, mix almond flour, coconut flour, baking powder, cinnamon, and nutmeg.

  • In another bowl, whisk eggs and sweetener until slightly fluffy. Stir in butter, vanilla, and zucchini.

  • Fold dry ingredients into wet until just combined.

  • Spoon batter into muffin cups, filling each about ¾ full.

  • Bake for 20–25 minutes, or until a toothpick comes out clean.

  • Cool 10 minutes in pan, then move to a rack to cool completely.

Notes

  • Squeeze zucchini well to avoid soggy muffins.

  • Store in an airtight container at room temp for 2–3 days, fridge up to 1 week, or freeze up to 3 months.

  • Add sugar-free chocolate chips, nuts, or coconut flakes for different flavors.

Nutrition

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