Keto Chocolate Zucchini Muffins
A healthy, low-carb treat packed with hidden vegetables and rich chocolate flavor. Perfect for a quick breakfast or a guilt-free snack.
Equipment
- Muffin Tin
- Silicone or Parchment Liners
- Strainer
Ingredients
Vegetables
- 1 medium zucchini about 7 oz, shredded
- 1/2 tsp salt divided
Dry Ingredients
- 2 cups almond flour
- 1/2 cup sugar-free sweetener like Swerve
- 1/3 cup Dutch-process cocoa powder
- 1/4 cup egg white protein powder
- 2 tsp baking powder
Wet Ingredients
- 3 large eggs
- 1/3 cup avocado oil
- 1/4 cup cold coffee or water
- 1/2 tsp vanilla extract
- 1/2 cup sugar-free dark chocolate chips divided
Instructions
- Shred your fresh zucchini and place it in a strainer. Sprinkle with 1/4 teaspoon of salt, let it sit for about an hour to release its natural juices, and then squeeze out as much excess water as you can.
- Heat up your oven to 350°F and place 16 silicone or parchment liners into your muffin tins.
- In a large bowl, whisk together the dry ingredients: almond flour, sweetener, cocoa powder, protein powder, baking powder, and the rest of the salt.
- Whisk in the eggs, avocado oil, and drained zucchini. Pour in the cold coffee or water, stirring until a smooth, thick batter forms. If it looks too thick, simply mix in an extra splash of liquid.
- Gently fold in the vanilla extract and 1/3 cup of your sugar-free chocolate chips. Scoop the batter evenly into your prepared muffin cups.
- Top each muffin with the remaining chocolate chips for a beautiful finish. Bake for 25 to 30 minutes until they are perfectly risen and firm to the touch. Let them cool completely in the pan before enjoying!
Notes
Nutritional Information (per muffin):
Calories: 156 kcal | Total Carbs: 7.3g | Net Carbs: 3.0g | Fats: 14.8g | Protein: 6.2g
Calories: 156 kcal | Total Carbs: 7.3g | Net Carbs: 3.0g | Fats: 14.8g | Protein: 6.2g
