Keto Zucchini Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or another sweetener suitable for ketones)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 2 medium-sized zucchinis)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or lightly oil it.
- In a large mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, baking soda, salt, and ground cinnamon. Mix well to combine.
- In another bowl, beat the eggs, melted butter, almond milk, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry mixture, stirring until the batter is smooth.
- Fold in the grated zucchini and chopped nuts (if using).
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition Information (per serving):
- Calories: 210
- Total Fat: 19g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 73mg
- Sodium: 260mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 7g
Note: The nutrition values are approximate and can vary based on the specific ingredients and brands used.
These keto zucchini muffins are not only delicious but also low in carbs and high in healthy fats, making them a perfect choice for a keto-friendly breakfast or snack. Enjoy!
