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chocolate muffin on a cooling rack
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5 from 1 vote

Keto Chocolate Zucchini Muffins

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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: gluten free, keto, low carb, muffin
Servings: 14 muffins
Calories: 174kcal
Author: Briana

Ingredients

Instructions

  • 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. 

Nutrition

Calories: 174kcal | Carbohydrates: 10g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 159mg | Potassium: 52mg | Fiber: 7g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg