Keto Zucchini Muffins

Bring oven temperature up to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a muffin pan by lining it with paper liners or gently greasing the cups.

In a big bowl, mix together the wet ingredients: shredded zucchini, unsweetened applesauce (or Greek yogurt), almond milk, coconut oil, eggs (or flax eggs), and sugar-free syrup (or erythritol). Combine thoroughly.

Whisk Together Dry Ingredients: In a separate bowl, combine the almond flour, baking soda, baking powder, powdered cinnamon, ground nutmeg, salt, and ground black pepper.

Combine the ingredients: Combine the dry ingredients with the wet ones, then whisk until everything is combined.

Not required Optional add-ins: Chop some nuts, use unsweetened coconut flakes, or stir in some sugar-free chocolate chips if you want.

Spoon batter into the muffin pan, filling up each muffin cup about three quarters of the way to the top.

Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean, and the tops are golden brown.

Cool: After taking the muffins out of the oven, let them a few minutes to cool in the pan. Then, place them to a wire rack to finish cooling.

Here is the nutritional information for one muffin, approximately:

Energy: 130

Fat Content: 10g

Cholesterol: 3g

With eggs, add 20 milligrams of cholesterol.

Salt: 150 milligrams

Carbohydrates: 5 grams

Low in fiber: 2 grams

One gram of sugars

The protein content is 4g.

Keeping the carbohydrates low and the tastes intact, these muffins are perfect for anyone on the ketogenic diet. Hope you love these keto zucchini muffins!