Keto Zucchini Muffins

August 1, 2022


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.






Click HERE to see the blog parties I will be linking up to.

Julie

10 comments

  1. I bet these are moist and yummy. Happy New Week Julie. xoxo Kris

    ReplyDelete
  2. These sound so good. I make the KETO blueberry muffins very similar to these and usually eat one with coffee every afternoon. I freeze them and just take one out in the morning. Sure is a nice sweet treat!

    ReplyDelete
  3. Thanks for sharing, Julie. Our neighbors just dropped off a HUGE zucchini from their garden, so this is perfect timing! Have a great week -

    ReplyDelete
    Replies
    1. How nice to get the zucchini from your friends garden Ann. I hope you have a nice week.

      Delete
  4. These sound great, Julie, and I have everything but the swerve sweetener. I need to get some. Thanks for sharing the recipe. Have a great week!

    ReplyDelete
  5. I just got a large zucchini this afternoon from my mother in law's garden and you have me thinking of making some zucchini muffins for sure. I haven't made any muffins or bread yet this summer!

    ReplyDelete
  6. These look really good, Julie! I love zucchini muffins!

    ReplyDelete
  7. These look so yummy!! I love zucchini anything!

    ReplyDelete
  8. Well yum!! These look good! Thanks for sharing at the What's for dinner party - hope to see you at this weeks party.

    ReplyDelete
  9. Sounds yummy. I have plenty of almond flour on hand... do you sometimes find your baked goods grainy when you use it though? Sometimes it irks me. lol. My husband said to let it set with whatever moisture I mix in for a few before I bake it, and it helps. Just wondered if you know of a trick?

    ReplyDelete

Thanks for stopping by my blog and your comments always make me happy.
PLEASE DO NOT LEAVE ANY LINKS IN YOUR COMMENTS.