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.
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! Let cool for 10-20 minutes before eating.
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.