Keto Zucchini Muffins
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Keto Zucchini Muffins Recipe:
Ingredients:
- 2 cups (200 g) almond flour
- 1/4 cup (25 g) flaxseed meal
- 1/4 cup (50 g) erythritol
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60 ml) melted butter or coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon honey extract (optional)
- 1 cup (150 g) grated zucchini, squeezed and drained
- 1/4 cup (45 g) sugar-free chocolate chips or chopped nuts (optional)
Directions:
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, flaxseed meal, erythritol, cinnamon, baking soda, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and honey extract if using.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the grated zucchini and chocolate chips or nuts if using.
- Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts (per muffin, makes 12 muffins):
Calories: 189
Fat: 16 g
Carbohydrates: 6 g
Fiber: 3 g
Net Carbs: 3 g
Protein: 6 g
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE