Keto Zucchini Muffins
“I made these last night to go with our frittata. They were delicious. It was the first time I have made anything with just coconut flour….won’t be the last time..Thank you, Carolyn, for this wonderful recipe and for all your hard work developing recipes so we can make deliciousness all the time.” — Jennifer
I love the moisture and tenderness that zucchini adds to baked goods. And in the summer, I am well known to bake multiple batches of Keto Zucchini Bread or Keto Chocolate Zucchini Cake.
I grow my own zucchini and by mid-July, we are usually drowning in the stuff. I give as much of it away as I can, but we find ourselves eating it for breakfast, lunch, and dinner. So any delicious recipes I can make with it help the cause tremendously.
This easy zucchini muffin recipe has long been one of my favorites. And they always get devoured when I make them!
Coconut flour might just be one of the strangest ingredients you will ever use. It requires plenty of eggs to have structure, and it can absorb liquids with astonishingly alacrity. The trickiest part about it is that different brands can differ in absorbency, so you have to be ready to adjust.
That’s why this recipe doesn’t specify an exact amount of water to add. It will depend on your coconut flour and how well you squeeze the zucchini. Make sure you read the visual and tactile cues in the recipe.
In a recipe like this, I recommend an erythritol based sweetener. Allulose can cause the muffins to become overly brown during baking. If you want to cut down on erythritol, try using some high intensity sweeteners like stevia or monk fruit extract.
Zucchini is an excellent choice for keto and low carb diets. According to the USDA database, 100 grams of zucchini has only 3.1 grams of carbs and 1 gram of fiber. This recipe uses a medium zucchini, which is about 196 grams, so it adds only 6 grams of carbs to the entire recipe or 0.5 grams to each muffin.
These keto muffins keep well on the counter in a covered container for up to 4 days. They can also be stored in the fridge for up to 7 days. They also freeze very well, as long as you let them cool properly first.
This keto zucchini muffin recipe has 5.2g of carbs and 2.8g of fiber per serving. If you count net carbs, that comes to 2.4g net carbs per muffin.
These keto muffins keep well on the counter in a covered container for up to 4 days, or in the fridge for up to a week. They can also be frozen for several months.
Serving: 1muffin | Calories: 138kcal | Carbohydrates: 5.2g | Protein: 6.8g | Fat: 9.6g | Saturated Fat: 5.1g | Fiber: 2.8g
I’d love to know your thoughts, leave your rating below!
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I’m Carolyn, cookbook author, photographer, and unrepentant sweet tooth, I am devoted to creating delicious and innovative low carb recipes that don’t sacrifice on flavor. Keto has never been more delicious!
