These Keto Chocolate Zucchini Muffins are simply the best keto zucchini muffins! Use up some of that leftover zucchini in a scrumptious way. A rich, chocolate filled keto muffin recipe, with just a few simple ingredients and steps. These gluten free keto zucchini muffins are only 3 net carbs per muffin! Enjoy them for breakfast, dessert or a snack!
Preheat your oven to 350°F. Line your muffin tin with liners.
In large bowl, cream together your melted butter and sweetener. Add in your eggs one at a time, and then your vanilla extract. Make sure everything is well combined.
In a separate bowl, add all of your dry ingredients (almond flour, coconut flour, half the salt, baking powder, cacao powder and xanthan gum) and mix well.
Combine your wet and dry ingredients using a hand mixer and rubber spatula to scrape the sides of the bowl until everything is incorporated.
Now fold in your zucchini, then add your coffee until a thinner batter is created. Fold in half of your chocolate chips.
Spoon batter into your muffin liners. Add the remaining chocolate chips to the top. Bake for 20-25 minutes, and let cool for 10-15 minutes before eating.
Notes
Carbs from the sweetener are not included as they are not known to raise blood sugar.