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Keto Zucchini Muffins

Indulge in the delectable world of low-carb baking with our exquisite recipe for Keto Zucchini Muffins. Perfectly balancing wholesome ingredients with irresistible flavor, these muffins redefine healthy snacking. Bursting with the goodness of almond and coconut flour, these moist, tender treats are a testament to the versatility of ketogenic cuisine.

Ingredients and Preparation: Crafted with precision, our recipe combines 2 cups of almond flour, 1/4 cup of coconut flour, and a delicate blend of baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. We infuse natural sweetness with granulated erythritol or monk fruit sweetener, ensuring each bite is a guilt-free delight. The magic unfolds as three large eggs, 1/4 cup of melted coconut oil, unsweetened almond milk, and a splash of vanilla extract come together in harmonious union, forming the heart of our batter. Graced with the presence of shredded zucchini, approximately one cup, this recipe transcends ordinary muffins, offering a wholesome twist that tantalizes the taste buds.

Baking Process: The artistry of our Keto Zucchini Muffins comes to life in the gentle hum of the oven preheated to 350°F (175°C). As the batter fills the muffin tin, a symphony of aromas begins to dance, promising a culinary journey like no other. With care and precision, we bake our creations for 20-25 minutes until golden brown perfection is achieved. A toothpick emerges clean from the center, signaling readiness, and we delicately transfer our masterpieces onto a wire rack, allowing them to cool to perfection.

Serving Suggestions and Storage: Versatile and convenient, these muffins elevate any occasion, whether enjoyed as a nutritious breakfast on the go or as a satisfying afternoon snack. Pair them with a dollop of Greek yogurt or a smear of almond butter for an extra layer of indulgence. For those with an eye towards meal prep, these muffins excel in their ability to maintain freshness. Stored in an airtight container in the refrigerator, they retain their moistness for up to a week, ensuring that wholesome goodness is always within reach. Alternatively, freeze them for long-term enjoyment, ready to be thawed and savored at a moment’s notice.

Conclusion: In a world where flavor and health converge, our Keto Zucchini Muffins stand as a beacon of culinary innovation. From their nutrient-rich ingredients to their delightful taste and texture, these muffins exemplify the art of low-carb baking. So, embark on a journey of culinary delight and savor the wholesome goodness of our Keto Zucchini Muffins, where every bite is a celebration of flavor and vitality.


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  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated erythritol or monk fruit sweetener
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk (or any low-carb milk of your choice)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini)



  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with oil.
  2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sweetener.
  3. In another bowl, beat the eggs. Add the melted coconut oil, almond milk, and vanilla extract, and whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix.
  5. Gently fold in the shredded zucchini until evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Enjoy your keto zucchini muffins as a delicious low-carb snack or breakfast option!

Feel free to adjust the sweetness or spices according to your taste preferences. These muffins are great for meal prep and can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage. Enjoy!


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