Keto Zucchini Muffins
Deliciously fluffy keto-friendly muffins packed with zucchini, warm spices, and a hint of crunch. The perfect low-carb breakfast or snack.
Equipment
- 12-cup muffin pan
- Strainer
Ingredients
- 2 cups shredded zucchini about 1 medium zucchini
- 2/3 cup coconut flour
- 1/2 cup brown sugar replacement
- 1/3 cup unflavored whey protein powder or egg white protein
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 5 large eggs
- 1/3 cup melted butter or melted coconut oil
- 3 to 4 tbsp water
- 1/2 cup chopped walnuts, pecans, or sugar-free chocolate chips
Instructions
- Place the shredded zucchini in a strainer over the sink, sprinkle lightly with salt, and let it drain for 1 hour. Squeeze out as much excess water as you can using your hands to keep the muffins perfectly fluffy.
- Preheat your oven to 350°F and line a 12-cup muffin pan with parchment or silicone liners.
- In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, and cloves.
- Stir in the squeezed zucchini, eggs, melted butter, and 3 tablespoons of water. Mix well. If the batter feels too thick, add one more tablespoon of water—it should be easy to scoop but not runny.
- Fold in your chopped nuts or sugar-free chocolate chips.
- Divide the batter evenly among the muffin cups and bake for about 25 minutes, until the tops are golden brown and springy. Let them cool in the pan and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 138 kcal
- Total Carbs: 5.2g
- Net Carbs: 2.4g
- Fats: 9.6g
- Protein: 6.8g
