A healthy, Keto Chocolate Muffin, kept moist with zucchini and studded with dark chocolate and walnuts. Pair these healthy low carb muffins with coffee and eggs for the perfect breakfast. These double as a delicious dessert!
A Perfect Low Carb Chocolate Muffin
If you’re like me, chocolate for breakfast is a common occurance.
Chocolate is a GREAT low carb or keto food! It contains high levels of minerals and antioxidants, and is also a good source of fiber.
Just be sure to use a minimally processed, high quality cacao powder to reap the most of these benefits.
Throw it in with a healthy mix of almond flour, collagen, and eggs, and you’ve got yourself a pretty healthy “treat” for breakfast.
I love using zucchini in baked goods. Because it adds moisture, less oil is needed.
What You’ll Need:
- Almond Flour
- Cacao Powder
- Collagen (optional, but adds protein and a great texture)
- ZenSweet Monk Fruit Sweetener (my favorite keto sweetener)
- Baking Soda & Sea Salt
- Coconut Oil (or Avocado Oil)
- Sugar Free or Dark Chocolate Chips
- Walnuts (optional – can sub seeds or pecans)
Also Recommended for Low Carb Baking
Recipes made with low carb ingredients, like almond and coconut flours, tend to stick pretty badly to regular muffin papers.
I use these parchment paper liners. They are nonstick, so the muffins come out cleanly. Honestly, they probably save you money considering you’re not wasting your muffins!
How to Make Keto Chocolate Muffins
Step 1: Add the dry ingredients (almond flour, cacao or cocoa powder, collagen, and monk fruit sweetener) into a medium sized mixing bowl, and stir to combine.
Step 2: Add the eggs to a stand mixer bowl, and using the whisk attachment, whip the eggs until light and foamy (this takes 2-3 minutes).
Step 3: Finely shred zucchini.
Step 4: Add the shredded zucchini to a thin kitchen towel or cheesecloth, and squeeze out the excess moisture in the zucchini.
Step 5: Add the coconut or avocado oil, vanilla, and zucchini into the eggs, and whisk to combine.
Step 6: Add the dry ingredients into the egg mixture, and stir until just combined. If using, also fold in the sugar free dark chocolate chips and walnuts.
Step 7: Divide the muffin batter into 12 muffin papers. Top with additional chocolate chips and walnuts, if desired.
Step 8: Bake the muffins at 350º F for 24 minutes.
How to Store & Freeze Chocolate Zucchini Muffins
To Store: Store leftover muffins in an airtight container in the fridge for up to 7 days.
To Freeze: Wrap muffins in an air tight container, and freeze up to 5 months. Allow to thaw in the refrigerator overnight, or on the counter, to defrost. (These are delicious partially frozen!)
Variations on Keto Chocolate Chip Muffins
No Zucchini? Make these plain keto chocolate muffins by omitting the zucchini and adding 1/3 cup of full-fat Greek yogurt in it’s place.
No Sugar Free Chocolate Chips?: These muffins are delicious without the added chocolate. Keep these lower in carb by omitting the chocolate chips. Leave the walnuts in for added texture!
Make into a Keto Chocolate Zucchini Bread: Add the batter to a parchment-lined standard sized loaf pan. Bake the bread at 350º F for 35-40 minutes, until set in the center.
Other Keto Muffin Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Chocolate Zucchini Muffins
- Parchment Paper Muffin Liners *keeps low carb baked goods from sticking!
- 2 1/2 cups almond flour
- 1/2 cup monk fruit sweetener
- 1/3 cup collagen powder
- 1/3 cup raw cacao powder or sub natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 eggs
- 1/4 cup coconut oil or avocado oil
- 2 teaspoons vanilla
- 1/2 cup zucchini shredded and drained, *measured after draining
- 1/2 cup sugar free dark chocolate chips or sub very dark chocolate, chopped
- 1/2 cup walnuts chopped
- Preheat oven to 350º F. Use parchment paper liners to line a muffin tin. Set muffin pan aside.
- In a medium sized mixing bowl, add almond flour, collagen, cacao powder, monk fruit sweetener, baking powder, soda and sea salt. Mix to combine.
- Add the eggs to a stand mixer bowl and use whisk attachment to whisk eggs until light and fluffy (2-3 minutes).
- Finely shred zucchini, and add to a thin kitchen towel or piece of cheesecloth. Squeeze to drain out excess moisture.
- Into the whisked eggs, add drained zucchini, coconut oil (melted), and vanilla. Stir to combine.
- Add the dry ingredients into the bowl with the wet ingredients, and stir until just combined.
- Add the dark chocolate chips and walnuts, and fold into the batter.
- Divide the batter evenly into the prepared muffin tin.
- Bake the muffins for 24 minutes, or until the centers are fully set.