Keto Zucchini Muffins

5 from 5 votes

These Keto Chocolate Chip Zucchini Muffins are moist, easy to make, and loaded with chocolate chips. A delicious low carb breakfast or snack.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 154.5

Author: Taryn Scarfone

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/3 cup + 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
2 eggs
1/4 cup butter melted
1/4 cup sour cream
1 tsp vanilla
1 tbsp baking powder
pinch salt
1 cup shredded zucchini
1/2 cup sugar-free chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350. Line 12 holes of a standard muffin pan with paper or aluminum liners and spray with cooking spray.
Add all the ingredients, except the zucchini and chocolate chips, into a large bowl. Stir until smooth.
Stir in the zucchini and chocolate chips. Divide between the muffin cups.
Bake for 25-30 minutes until golden and no longer jiggly. The center should feel firm to the touch.

Notes

Nutrition - this recipe makes 12 muffins. The nutrition facts are for one muffin. There are 2.9 NET carbs per serving.

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition