Zucchini Muffins Low Carb

Indulge in the perfect balance of flavor and nutrition with these Low-Carb Zucchini Muffins, a deliciously wholesome treat that's both keto-friendly and gluten-free! Made with nutrient-rich almond flour and naturally sweetened with erythritol, these muffins are moist and tender thanks to freshly grated zucchini and a hint of melted coconut oil. Warm notes of cinnamon and vanilla elevate their comforting flavor, while a quick prep time of just 15 minutes makes them an easy go-to for busy mornings or healthy snacking. Freezer-friendly and easy to store, these guilt-free muffins are an ideal choice for anyone seeking low-carb, high-flavor baked goods. Perfect for breakfast or an afternoon pick-me-up, they’re proof that healthy can still taste amazing!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1 cup Grated zucchini
• 3 large Eggs
• 0.5 cup Erythritol or preferred low-carb sweetener
• 0.25 cup Unsweetened almond milk
• 0.25 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners or lightly grease it with coconut oil.

Step 2

Using a clean kitchen towel or paper towels, squeeze out any excess moisture from the grated zucchini to prevent soggy muffins.

Step 3

In a large mixing bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, and salt until evenly combined.

Step 4

In a separate bowl, whisk the eggs, almond milk, melted coconut oil (cooled slightly), and vanilla extract until smooth.

Step 5

Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Do not overmix.

Step 6

Gently fold the grated zucchini into the batter until evenly distributed.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy the muffins as a healthy snack or breakfast option. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	832.4 grams (832.4g)

Amount per serving	% Daily Value*
Calories	1900

Total Fat 171.50g	220%
Saturated Fat 60.90g	305%
Polyunsaturated Fat 0.20g
Cholesterol 558mg	186%
Sodium 1312mg	57%
Total Carbohydrate 173.10g	63%
Dietary Fiber 24.30g	87%
Total Sugars 13.60g
Protein 63.30g	127%

Vitamin D 145IU	725%
Calcium 668mg	51%
Iron 11mg	59%
Potassium 874mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 10.2%

Carbs: 27.8%