Keto Double Chocolate Zucchini Muffins

Indulge in these delicious keto-friendly double chocolate zucchini muffins! They're moist, flavorful, and perfect for a healthy snack or breakfast.

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 muffins

Calories 117 kcal

Get Ready: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with 9 cupcake liners and give the inside of each liner a light spray with cooking oil to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the coconut flour, baking soda, cocoa powder, salt, cinnamon, sugar-free sweetener, and nutmeg until everything is well combined.
Combine Wet Ingredients: In a separate bowl, gently mix the eggs, vanilla extract, oil, heavy cream, and the grated zucchini. No need to squeeze the moisture out of the zucchini – it helps keep these muffins wonderfully moist!
Bring it All Together: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. Then, gently fold in the sugar-free chocolate chips.
Bake: Divide the batter evenly among the 9 prepared muffin cups. Bake for approximately 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Store any leftovers in the refrigerator for up to a week, or freeze them for a quick, healthy snack anytime!

Nutrition Information (per serving):
Calories: 117
Total Carbs: 12g
Net Carbs: 5g
Fats: 8g
Protein: 4g