Low Carb Chocolate Zucchini Muffins

Briana

Briana

These Low Carb Chocolate Zucchini Muffins are delicious for breakfast, a snack or dessert. They are only 1 gram of sugar and 2 net carbs per muffin, keto friendly and gluten free! Rich, decadent and healthy. 

Low Carb Chocolate Zucchini Muffins | Food Photography | A Full Living

Here's What You Need For Low Carb Chocolate Zucchini Muffins:

Ingredients:

Low Carb Chocolate Zucchini Muffins | Food Photography | A Full Living

Recipe Notes:

If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same. 
 
Before you begin, pull out your butter so it can come to room temperature for about an hour for best results. 
 
We just recently decided it was actually easier to start sifting our dry ingredients. For a while we were lazy and just dumped everything in the bowl. This will work fine, but in order to get out all the clumps, we think this step is super worth it. 
 
We also think it’s best to crack your eggs into a separate bowl to be able to fish out any egg shells a little easier. 
 
Sweeteners: We think the best tasting baked goods often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! This goes for if you are not concerned about the sugar content as well. We think the granular sweeteners we use as sugar substitutes measure and taste just like sugar, so we imagine subbing 1:1 would work just fine.   
 
Secret Ingredients: You will often find a couple “secret” ingredients in our recipes. They are optional, however, we think adding them really brings the flavor to the next level. They are ingredients that make people think “mmmm… what is that??”  or make the texture incredible. You will find we often put instant coffee or espresso in many chocolate desserts, as it really compliments and enhances the chocolate flavor. 
 
Flour: We often get asked about substituting flours for people that aren’t keto or gluten free. We are definitely not experts. We have grown to like baking as it’s sort of a necessity for our special diet, but we kind of just experiment a lot until we find what works. We usually use almond flour and we find the texture to be closest to regular white flour in our experience, so we imagine subbing 1:1 regular flour would work okay. Again, we aren’t guaranteeing anything! 

Tools:

Low Carb Chocolate Zucchini Muffins | Food Photography | A Full Living
Need Low Carb Baking Supplies? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Here's How To Make Low Carb Chocolate Zucchini Muffins:

Preheat your oven to 350°F. Bring your butter out of the fridge and let it sit by the warm oven to soften it. Line your muffin tin with muffin liners, and then spray with non-stick spray. Grate or food process your zucchini. Crack all of your eggs into a bowl. 
 
Place all of your dry ingredients (cocoa powder, almond flour, baking powder, baking soda, salt, binding ingredient, instant coffee and cinnamon) in a bowl and put thru a sifter to get rid of all the clumps. You can use a rubber spatula to press out the lumps and turn them smooth. Once everything is sifted, mix together well with a whisk. 
In a separate bowl, add your softened butter along with your granular sweeteners. Cream together with a hand mixer until light and fluffy, about 2 minutes. 
Next, add your vanilla, liquid stevia and eggs one at a time to the batter. Mix well. 
Add your eggs to your dry ingredients, mixing well and scarping the sides of your bowl with a rubber spatula a few times to make sure everything is mixed in well. 
Next, for my “secret ingredient” that I add to almost everything I bake, sour cream. It makes everything super moist. Mix well and scrape the bowl again. 
Now fold in your zucchini and chocolate chips. Reserve some of the chips for the top of the muffins. 
Spoon batter into your greased muffin liners. We fill them pretty full because this muffin won’t rise much.  Top with a few chocolate chips. 
Put in the oven and bake for 13- 19 minutes. Be careful not to overbake! 
Low Carb Chocolate Zucchini Muffins | Food Photography | A Full Living
Now, just serve and enjoy! 
Low Carb Chocolate Zucchini Muffins | Food Photography | A Full Living
Please let us know if you guys give this recipe a try. We’ve had a bit of a sweet tooth lately… have you checked out our low carb chocolate nut bars or low carb carrot cake cupcakes

Until next time,
Briana & Chamere
Low Carb Chocolate Zucchini Muffins
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
 

These Low Carb Chocolate Zucchini Muffins are delicious for breakfast, a snack or dessert. They are only 1 gram of sugar and 2 net carbs per muffin, keto friendly and gluten free! Rich, decadent and healthy. 

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: gluten free, keto, low carb, muffin
Servings: 14 muffins
Calories: 140 kcal
Ingredients
  • 1 cup almond flour
  • 1/4 cup high quality baking cocoa
  • 1 tsp baking powder
  • 1 serving instant coffee* (optional)
  • 1 tsp baking soda
  • 1 tsp binding ingredient (like xanthan gum)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pink Himalayan salt
  • 4 tbsp salted butter
  • 1/4 cup white granular sweetener of choice (like Ketose+ Sweet)
  • 1/4 cup brown sugar sweetener of choice* (like Swerve)
  • 1 tsp vanilla extract or imitation vanilla
  • 15 drops liquid SweetLeaf Stevia* (or to taste)
  • 4 whole eggs
  • 2.5 tbsp full fat sour cream
  • 1/2 whole medium zucchini
  • 80 grams Lily's stevia sweetened chocolate chips (reserve some for the top)
Instructions
  1. Preheat your oven to 350°F. Bring your butter out of the fridge and let it sit by the warm oven to soften it. Line your muffin tin with muffin liners, and then spray with non-stick spray. Grate or food process your zucchini. Crack all of your eggs into a bowl.

  2. Place all of your dry ingredients (cocoa powder, almond flour, baking powder, baking soda, salt, binding ingredient, instant coffee and cinnamon) in a bowl and put thru a sifter to get rid of all the clumps. You can use a rubber spatula to press out the lumps and turn them smooth. Once everything is sifted, mix together well with a whisk. 

  3. In a separate bowl, add your softened butter along with your granular sweeteners. Cream together with a hand mixer until light and fluffy, about 2 minutes. 

  4. Next, add your vanilla, liquid stevia and eggs one at a time to the batter. Mix well. 

  5. Add your eggs to your dry ingredients, mixing well and scarping the sides of your bowl with a rubber spatula a few times to make sure everything is mixed in well. 

  6. Next, for my “secret ingredient” that I add to almost everything I bake, sour cream. It makes everything super moist. Mix well and scrape the bowl again. 

  7. Now fold in your zucchini and chocolate chips. Reserve some of the chips for the top of the muffins. 

  8. Spoon batter into your greased muffin liners. We fill them pretty full because this muffin won’t rise much. Top with a few chocolate chips. 

  9. Put in the oven and bake for 13- 19 minutes. Be careful not to overbake! Let cool for 10-20 minutes before eating.  

  10. Enjoy!! 

Recipe Notes

Recipe Notes:

If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same. 

 

Before you begin, pull out your butter so it can come to room temperature for about an hour for best results. 

 

We just recently decided it was actually easier to start sifting our dry ingredients. For a while we were lazy and just dumped everything in the bowl. This will work fine, but in order to get out all the clumps, we think this step is super worth it. 

 

We also think it’s best to crack your eggs into a separate bowl to be able to fish out any egg shells a little easier. 

 

Sweeteners: We think the best tasting baked goods often have a blend of sweeteners. We link our favorite products so you can try for yourself, but as always, this is just our suggestion and you can feel free to use whatever sweeteners are your favorite! We do also want to mention we don't like things to be super sweet. You can add more sweetener as you see fit.

Secret Ingredients: You will often find a couple “secret” ingredients in our recipes. They are optional, however, we think adding them really brings the flavor to the next level. They are ingredients that make people think “mmmm… what is that??”  or make the texture incredible. You will find we often put instant coffee or espresso in many chocolate desserts, as it really compliments and enhances the chocolate flavor.

Macros: We calculate the macros for this recipe as a courtesy using MyFitnessPal. We cannot guarantee the accuracy of the macros as different brands vary.  Makes 14 muffins, 140 calories per muffin, 12 grams of fat, 2 net carbs (2 grams fiber) & 5 grams of protein. 

These Low Carb Chocolate Zucchini Muffins are rich and chocolately, but only 1 gram of sugar and 2 net carbs per serving. You can't beat that! Great for breakfast, a snack, or dessert! #afullliving #ketorecipes #chocolatemuffin #healthychocolatemuffin #ketodessert

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These Low Carb Chocolate Zucchini Muffins are delicious for breakfast, a snack or dessert. They are only 1 gram of sugar and 2 net carbs per muffin, keto friendly and gluten free! Rich, decadent and healthy. #afullliving #ketorecipes #chocolatemuffin #healthychocolatemuffin #ketodessert

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