Keto Muffins – Low Carb Keto Zucchini Muffin
Here is a quick and easy homemade zucchini keto muffin recipe. If you are
looking for a delicious, tasty, and moist muffin for a low carb diet then try this
one out. Don’t let the zucchini in this muffin scare you away – they are so tasty!
Hide some zucchini in these muffins and use some almond flour to make yummy
keto muffins with this simple recipe. Great for a grab and go breakfast for those
hectic mornings or just to enjoy a tasty treat. Top with your favorite fruit:
blueberry, strawberry or raspberry.
With a few ketogenic essential ingredients you can make these amazing zucchini
muffins. The whole family will love these muffins including kids. These are definitely
keto friendly and the BEST muffin idea.
Learn how to make these keto muffins now!
These keto zucchini muffins so moist and delicious and make a great
sweet treat. Perfect low carb dessert, breakfast, snack or treat. Grab some
keto essential ingredients and learn how to make Keto Zucchini Muffins!
These pair well with your morning tea or coffee learn how to make Bulletproof coffee.
This also go well with keto strawberry smoothie or low carb chocolate smoothie!
Preheat oven to 180 ° C / 350 ° F
The first step is to wash the zucchini very well, dry it and grate it (It is not
necessary to peel). When all the zucchini is grated, place in a colander
and press down with a spoon, or simply take portions of the zucchini
with your hand and squeeze with your fist to remove excess water.
Let the zucchini rest on an absorbent paper while continuing with the
preparation of the muffins.
Mix the butter well with the sweetener and the egg. Then add the milk.
If you have a blender, mix the mixture while sieving the solid ingredients:
almond flour, baking powder, nutmeg powder and cinnamon.
Add the sieved powder little by little to the mixture that is beating. Add
the zucchini and stir until obtaining a homogeneous mixture.
Prepare a muffin mold, cover with paper cups and fill until ⅔ of the edge
of the mold. You should try to be precise in this because if you exceed the
measure the muffins you can overflow.
Bake for about 20 to 30 minutes until, when you insert a toothpick or knife,
it comes out clean.
Remove from the oven and let stand. Can be served with some berries
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Ingredients
- 2 cups of almond flour
- 1 large egg
- ¼ cup of keto friendly sweetener
- ¾ cup of grated zucchini
- 2 ½ tsp of baking powder
- ½ cup of butter
- ¼ cup of almond milk
- 1/8 tsp of nutmeg
- 1 tsp of cinnamon powder
Instructions
- Preheat oven to 180 ° C / 350 ° F
- The first step is to wash the zucchini very well, dry it and grate it (It is not necessary to peel). When all the zucchini is grated, place in a colander and press down with a spoon, or simply take portions of the zucchini with your hand and squeeze with your fist to remove excess water.
- Let the zucchini rest on an absorbent paper while continuing with the preparation of the muffins.
- Mix the butter well with the sweetener and the egg. Then add the milk. If you have a blender, mix the mixture while sieving the solid ingredients: almond flour, baking powder, nutmeg powder and cinnamon.
- Add the sieved powder little by little to the mixture that is beating. Add the zucchini and stir until obtaining a homogeneous mixture.
- Prepare a muffin mold, cover with paper cups and fill until ⅔ of the edge of the mold. You should try to be precise in this because if you exceed the measure the muffins you can overflow.
- Bake for about 20 to 30 minutes until, when you insert a toothpick or knife, it comes out clean.
- Remove from the oven and let stand. It can be served with some berries
Recipe Notes
Serving: 12 muffins
Calories
114
Total Fat
11.5g
Saturated Fat
6.2g
Cholesterol
36mg
Sodium
63mg
Total Carbohydrate
1.7g
Dietary Fiber
0.7g
Total Sugars
0.3g
Protein
1.8g
Keto Muffins – Low Carb Keto Zucchini Muffin
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