These chocolate low carb muffins made with coconut flour have lots of zucchini and are an easy and healthy way to get some extra veggies in your diet. Keto Chocolate muffins make a great lunch box treat too!
These Keto Chocolate Muffins are chocolatey and stuffed with zucchini, but no one will ever know! These muffins are an easy and delicious way to get some extra veggies into your diet…and your kids diet! My kids love these keto chocolate muffins and they love to help me make them too! They are perfect as an after school snack or they would be great in lunch boxes.
DO I NEED TO SQUEEZE THE LIQUID OUT OF THE ZUCCHINI?
No! These keto chocolate muffins use the moisture from the zucchini to help keep the muffins nice and moist. We use 1 cup of packed shredded zucchini and that is from 1 large zucchini.
DO I NEED TO USE CUPCAKE LINERS?
You do not have to, but I prefer to use cupcake liners when I make keto chocolate muffins so I am sure that the muffins do not stick to the pan. Sometimes even a really good coating of cooking spray isn’t good enough.
I also like to spray the inside of my cupcake liners with cooking spray because keto baked goods tend to stick.
FREEZING THESE MUFFINS FOR LATER
I like to make a batch of these keto chocolate muffins and then let them cool in the muffin tin then remove them and place them in the freezer on a baking sheet so they can flash freeze for 2 hours. Now you can place them in a freezer bag or a air tight freezer container for up to 3 months.
When you are ready to eat a low carb chocolate muffin, remove it from the freezer and let it thaw for a few minutes. It shouldn’t take long!
Some other muffin you will want to try:
- Keto chocolate chip muffins – I added chocolate chips to my easy almond flour muffin recipe for a perfect chocolate chip muffins
- Keto pumpkin cheesecake muffins – A layer of pumpkin muffin with cheesecake swirled in the middle. You have to try these!
- Keto Breakfast Muffins – These are a savory muffin filled with zucchini, cheese, and ham. Perfect for a keto brunch!
- Almond Flour muffins – My favorite basic muffin recipe. You can add blueberries, raspberries, or nuts.
DID YOU MAKE THIS KETO CHOCOLATE MUFFINS RECIPE? TAG ME ON INSTAGRAM SO I CAN SEE @LOWCARBWITHJENNIFER
Low Carb Keto Chocolate Muffins
INGREDIENTS
- 1/2 cup Coconut flour (Click here to see the brand I like best)
- 3/4 tsp baking soda
- 2 tbsp cocoa powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 2/3 cup Granular Sweetener (Click here to see my favorite)
- 2 tsp vanilla extract
- 1 tbsp oil
- 1 Cup Packed Grated Zucchini
- 1/4 cup heavy cream
- 1/3 cup Sugar free Chocolate Chips (Click here to see my favorite brand)
INSTRUCTIONS
- Preheat the oven to 350F
- Line a 12 cup muffin tin with 9 cupcake liners and spray the inside of the liners with cooking spray
- In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.
- In a separate bowl, combine the eggs, vanilla, oil, cream, and zucchini.
- Add the wet ingredients into the dry and stir until combined. Fold in the chocolate chips.
- Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.
- Remove from oven and let cool in the pan.
- These keto chocolate muffins should be stored in the refrigerator for up to 1 week or see notes for freezing.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- COOKING SPRAY: These are very moist muffins so you will need to spray the inside of the muffin liners with cooking spray
- NO SQUEEZING OF THE ZUCCHINI REQUIRED: The zucchini is really easy to grate with a box grater and it doesn't need any water squeezed out of it.
- BAKERY STYLE KETO CHOCOLATE MUFFINS: Add a few extra chocolate chips to the tops of the muffins before baking for a bakery style look
- NUTRITION: for 1 muffin
- FREEZING: I like to make a batch of these and then let them cool in the muffin tin then remove them and place them in the freezer on a baking sheet so they can flash freeze for 2 hours. Now you can place them in a freezer bag or a air tight freezer container for up to 3 months.
Karen says
These muffins are fantastic!!
Will definitely be making them again!
Marie says
these are very good. tender crumb, just moist and delicious. Will definitely be making these again
Noelle says
I love that you added zucchini to this recipe, unexpected for a chocolate recipe and that made it delicious! Thank you
Sophie Heath says
Absolutely so delicious! A must try recipe!!
Adriana says
I had never tried coconut flour this was my first time and I thank you for suggesting it was an easy yummy recipe to make at home.
Cathy says
These look delicious! Added to my muffin repertoire! Perfect for the New Year!
Alina | Cooking Journey Blog says
I love healthy treats like this! I think we’d eat them all at once, so one batch sure isn’t enough 😀
Jacqueline Debono says
These low carb chocolate zucchini muffins were a total hit! We don’t have young kids at home now, but my hubby and I devoured them!
Anita says
These are great, and we love it! I’m sure it will taste even more coconuty awesome with coconut cream instead of heavy cream. 🙂
Sue McKinney says
I made this recipe last night….OMG these keto chocolate muffins are delicious! I took some to work and my friends loved them. I modified the recipe a little by omitting the nutmeg and replacing the heavy cream with unsweetened vanilla almond milk instead. It reduced the fat and calories and added a great flavor! Love that these muffins are low in fat and carbs and have protein and fiber!!!!
Gloria Badillo says
These are delicious! I added walnuts and doubled the recipe to share at work, thank you!
jenniferbanz says
Walnuts sound delicious in these keto chocolate muffins!
Dawn says
This recipe looks amazing, and I want to make it tomorrow. But I do have one question regarding grated Zucchini: Do you squeeze the juice out of it, or do you use everything from that one medium sized zucchini in the recipe?
jenniferbanz says
No need to squeeze out any liquid. Everything from the one medium zucchini
Sandy says
Excellent recipe!! I used monkfruit sweetener and chopped up some unsweetened chocolate instead of the chips but otherwise made as directed! These are addicting!!!
jenniferbanz says
I like to use chopped up chocolate sometimes in these keto chocolate muffins. Thank you so much for the review!
Julie says
Yum! I made lots of lots of subs, but used the basic recipe. The muffins were truly bread-like, moisture was perfect. Here is my list of subs: –1/4 c coconut flour + 1 c almond flour –3 tbsp cacao powder –used bochasweet & swerve (to make a total of 2/3 cups) –2 tbsp oil (to help with moisture if you add extra fiber items) –1/2 c heavy cream (if you use extra fiber items)…. extra fiber items: 2 Tbsp chia seeds (soak in cream before mixing with wet ingredients) and 1 Tbsp oat fiber (mixed with dry stuff).
Mary says
Julie, I used all your subs except for the chia seeds and this was the best low carb treat I have ever tasted!!! Thanks for your input!
Kim says
EXCELLENT!! Used coconut sugar, unsweet alm milk in place of heavy cream, coconut flour and Lily mini choc chips.
Used subs but same measuenents as recipe. BEST muffins ever!! My local Big Lots has coc. flour and sugar cheap, cheap.
Mary Beth says
Can these be done in a mini muffin pan?
jenniferbanz says
That will work! Just check them after about 10-15 minutes
Diane says
Do you know about how many carbs per muffin?
jenniferbanz says
5.6 net carbs in these keto chocolate muffins
Diane Karpov says
I made as instructed-delicious
Sully Cardona says
How much splenda could I use for this recipe if I dont have Swerve?
jenniferbanz says
I would use the same amount of Splenda. They are both 1 for 1 sugar substitutes.
Colleen says
Love this recipe! I made it exactly as instructed. I’ll definitely use this one again. Could you please enter the nutritional information into My Fitness Pal so we can track them? I couldn’t find it there.
Thank you again!
jenniferbanz says
So glad you liked these keto chocolate muffins!
Lydia says
Could I use stevia instead of swerve?
jenniferbanz says
You can but you would need much less
MT says
Approximately how many cups of grated zucchini would that be?
jenniferbanz says
1 cup
Robin says
Do your store these in a container on the counter or fridge? Do these freeze well?
jenniferbanz says
I would store them in the fridge. They freeze very well!
Kelly says
Do you think unsweetened vanilla almond milk would work in place of the heavy cream ?
jenniferbanz says
That should work just fine
Belinda says
Did you try with the Slmond milk Kelly? I’m dairy free so was going to do the sub if it works.
Debbie says
I used half cream and half almond milk, plus a little extra almond milk and it was fine. Next time I’ll use coconut milk (carton) and add a bit of coconut.
Sara says
Absolutely delicious! I followed the recipe exactly as stated, and they turned out perfect. Yum! My kids loved them too. I can’t wait to try your other recipes! This one is definitely a keeper!
jenniferbanz says
So glad you liked them! My kids love the, too!
ALICE I ALLEN, says
If I choose to use sugar, do I go with the 1/2 cup? How much zuchinni…..1 cup or maybe two?
Thanks
jenniferbanz says
Yes, 1/2 cup…and probably less than 1 cup of zucchini.
maryann denobrega says
Absolutely delish. Thank you
Miriam Zappala says
Hello
I was wondering if I can use almond flour instead of coconut flour?
Thank you
jenniferbanz says
Almond flour would work but you would need to use more. I’m not sure how much though since I haven’t tested with almond flour.