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–+ servings
A chocolate muffin studded with dark chocolate chunks and walnuts.
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5 from 1 vote

Keto Chocolate Zucchini Muffins

A delicious option for breakast! These Keto Chocolate Zucchini Muffins are a healthy choice - filled with nutrient and fiber-rich ingredients, low in sugar, and easy to prep and keep on hand. Pair these with coffee for breakfast, or tea for an evening sweet treat. 8 NET CARBS per muffin (can lower by omitting chocolate chips)
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Course: Breakfast
Cuisine: American
Keyword: keto chocolate brownies, keto chocolate muffins, keto chocolate zucchini muffins, keto muffin recipe, keto muffins, low carb muffins
Servings: 12 muffins
Calories: 290kcal

Equipment

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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 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.

Nutrition

Calories: 290kcal | Carbohydrates: 12g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 136mg | Potassium: 126mg | Fiber: 4g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg