Keto Zucchini Muffins

Happy August friends!

We like eating zucchini during the summer months and I found this recipe to make Keto Zucchini Bread & Muffins.  These muffins are low carb and I hope you enjoy these muffins as much as we did.

In a large bowl, I mixed all of the ingredients. 

I added the batter into a muffin tin with cooking spray.

What You'll Need:

KETO ZUCCHINI MUFFINS

Recipe can be found at Low Carb with Jennifer

INGREDIENTS:

2 cups almond flour

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 cup granular sweetener - I used Swerve

1 teaspoon baking soda

2 large eggs, beaten

1/4 cup melted butter

1 1/2 cups grated zucchini with peel

EQUIPMENT:

9 x 5 inch loaf pan or 12 cup muffin tin

DIRECTIONS:

Preheat the oven to 350F.  Grease a 9 x 5 loaf pan with butter or cooking spray.  In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.  Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can.  Discard the liquid and add zucchini to the dry ingredients followed by the eggs and melted butter.  Stir batter until combined.  (Refer to Jennifer's Tips)  Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean.  Let cool before serving.  Slice into 12 slices.  See notes for freezing, making muffins, and for a savory bread.

MUFFINS:

Divide batter evenly into a 12-cup muffin tin.  Bake in the 350F oven for 18-20 minutes or until a toothpick comes out clean.

Keto Zucchini Bread & Muffins Recipe

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Julie