These beautiful Keto Zucchini Muffins have the best moist crumb and cinnamon-y flavor. With 11 grams of protein each, they make a great addition to breakfast or for a blood sugar stabilizing snack. If you’re craving baked goods on a low carb diet, these are the best thing to grab!
3 g Net Carbs per Muffin
Moist Keto Zucchini Bread Muffins
Following a low carb or keto diet does not mean you have to miss out on warm zucchini bread.
My parents had an amazing vegetable garden when I was a kid, and we absolutely adored all the zucchini dishes my mom made late summer into fall. Sauteed zucchini, breaded zucchini, zucchini muffins – I was in for it all!
Zucchini is still one of my favorite vegetables. With a little butter and salt, it makes the perfect simple side dish. It’s perfect frozen and blended into keto smoothies (like this Keto Strawberry Smoothie). I even use it to add moisture to meat dishes, like these Keto Salmon Patties and Keto Chicken Meatballs.
These Keto Zucchini Muffins have become my new favorite breakfast! They clock in at 11 grams of protein and only 3 net carbs. Serve them with some scrambled eggs and bacon, or enjoy alongside a protein coffee shake.
What You’ll Need:
- Almond Flour
- Coconut Flour (this is my new favorite brand of coconut flour)
- Collagen Powder (optional, but adds the slightly chewy and firm texture that sugar typically adds to baked goods)
- Baking Powder, Baking Soda, Sea Salt, and Cinnamon
- Monk Fruit Sweetener or Allulose (or granulated sweetener of choice)
- Eggs
- Coconut Oil (avocado oil or melted butter work!)
- Vanilla Extract
- Zucchini
- Walnuts (optional, or sub sugar free chocolate chips)
How to Make Keto Zucchini Muffins
Step 1: Preheat oven to 325º F. Use parchment paper liners to line a muffin tin. Set muffin pan aside.
Step 2: In a medium sized mixing bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, baking soda and sea salt. Mix to combine.
Step 3: Add the eggs, oil, and vanilla to a large mixing bowl, and whisk to combine.
Step 4: Grate the zucchini. Add shredded zucchini to a thin kitchen towel or cheesecloth, and squeeze out any excess moisture. Measure the zucchini after the excess moisture is squeezed out.
Step 5: Add the dry ingredients, zucchini, and walnuts into the bowl with the wet ingredients, and stir to combine into a thick batter.
Step 6: Scoop the batter into a muffin tin lined with parchment paper liners.
Step 7: Bake the muffins for 22-24 minutes, or until the tops have just started to brown and the centers are fully cooked.
Step 8: Remove the muffins from the tin, and cool on a rack. Allow to fully cool before packing to store muffins.
How to Store Leftover Muffins
Once the muffins have fully cooled, pack in an airtight container. Store in the refrigerator for up to 10 days, or in the freezer up to 3 months.
Allow frozen muffins to defrost at room temperature for 30 minutes prior to serving.
FAQ and Variations
Nuts: Add walnuts, sliced almonds, or pecans to these muffins.
Seeds: These are delicious with sunflower seeds! Also try hemp seeds or pumpkin seeds.
Keto Zucchini Chocolate Chip Muffins: Instead of adding walnuts, try adding 1/2 cup of sugar free chocolate chips.
Zucchini Carrot Muffins: Reduce the zucchini to 1 cup, and add 1/2 cup of shredded carrots for some variety and additional sweetness in these muffins.
Other Low Carb and Keto Muffin Recipes
- Basic Keto Muffins
- Keto Banana Muffins (with real banana!)
- Keto Blueberry Muffins
- Keto Double Chocolate Zucchini Muffins
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Healthy Keto Zucchini Muffins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup monk fruit sweetener or allulose
- 6 tablespoons coconut flour
- 1/4 cup collagen powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 eggs
- 1/4 cup coconut oil or avocado oil
- 1 1/2 cups zucchini shredded, measure after squeezing out excess water
- 2 teaspoons vanilla
- 1/3 cup walnuts optional, or dark chocolate chips
Instructions
- Preheat oven to 325º F. Use parchment paper liners to line a muffin tin. Set muffin pan aside.
- In a medium sized mixing bowl, add almond flour, collagen, coconut flour, monk fruit sweetener, baking powder, baking soda and sea salt. Mix to combine.
- Add the eggs, oil, and vanilla to a large mixing bowl, and whisk to combine.
- Add the dry ingredients, zucchini, and walnuts into the bowl with the wet ingredients, and stir to combine into a thick batter.
- Scoop the batter into a muffin tin lined with parchment paper liners.
- Bake the muffins for 22-24 minutes, or until the tops have just started to brown and the centers are fully cooked.
- Allow to fully cool prior to serving or storing.
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