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
- ½ cup Coconut flour (Click here to see the brand I like best on Amazon)
- ¾ tsp baking soda
- 2 tbsp cocoa powder
- ½ tsp Kosher salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs
- ⅔ cup Granular Sweetener (Click here to see my favorite on Amazon)
- 2 tsp vanilla extract
- 1 tbsp oil
- 1 Cup Packed Grated Zucchini
- ¼ cup heavy cream
- ⅓ cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
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.
Linda says
Jennifer, these muffins are delicious! Thank you for sharing!
ange68 says
GREAT ….. I did add more cinnamon to mine and they are delicious
Rene White says
Thank you, they came out amazing: Very rich and moist !! I substituted Coconut milk for the cream, Coconut sugar for the sweetener. Added 1/4 teaspoon of baking powder and whisked the eggs separately. Topped them with mixture of Flax seed, Hemp Hearts and walnuts.
Faye says
Made these muffins today, they are so good. I used some frozen shredded zucchini and it worked great. Thanks for the recipe.
Carol A Enyeart says
Could frozen grated zucchini be used?
jenniferbanz says
That should work!
Paige says
I just made these but they didn’t turn out like muffins. More like flat cookies. They didn’t seem to rise. I followed the recipe to a T. But they still tasted great!
Ashley says
Can you make these mini muffins? If yes, does the cook time change?
jenniferbanz says
Yes and the cook time would definitely change.
K. Crockett says
Very good! Used muffin liners, sprayed inside of liners. Worked great. Will make again and again.
ecbound says
These Lily’s chocolate chips are much cheaper at Walmart than on Amazon.com. They’re only $4.99 per bag at Walmart. They have salted caramel chocolate chips (my fav), semisweet chocolate with mint (my 2nd fav, white chocolate chips, and butterscotch.
They also have some of these flavors at Kroger, but not sure of the price.
Rachael Tripp says
I used this recipe to make my daughter’s Birthday cake and everyone loved it! I just doubled the recipe and did an extra step by pureeing the zucchini and wet ingredients together after grating it. Thank you so much for this recipe Jennifer! I can’t wait to make it again ?❤
Karen Ellis says
Ha ha put 1.5cups coconut flour in by mistake..so sort of of doubled the recipe and winged it as I didnt have another courgette. They turned out like chocolate macaroons ? still very nice and edible but will have to adjust the carbs for extra coconut flour. Kitchen smells of chocolate and coconut?
PatCl says
Tried this recipe and and was very impressed. Moist and delicious. I used just over 1/3 cup of monk fruit and the sweetness was divine.
Next, I had a number of green cherry tomatoes (October 4th garden clean up) and decided to substitute the zucchini for diced green tomatoes. I also eliminated the chocolate chips, nutmeg and cinnamon. And added 2 1/2 tsp of pumpkin spice. It made 10 muffins which were absolutely delicious and would be a great Thanksgiving deserts aline or with cream cheese icing # Ketogreentomatomuffins
Cindy says
Has anyone tried making this as a loaf? The cupcake were to die for my friend at work made them and brought us keto girls a treat!!
Pat Beck says
Best chocolate chip zucchini muffins ever! I reduced the sweetener to less than half a cup and added orange flavouring because I was out of vanilla. I was surprised that with only a half cup of coconut flour, the recipe actually made 10 muffins. So moist !
Thess says
I made this today. This taste so good! A great way to let your kids eat vegetables. They didn’t taste a bit of zucchini at all. Love this recipe❤️
Judy Smith says
These look yummy. What size scoop do you use for the batter?
jenniferbanz says
I use a 1/4 cup scoop
Terri says
Would it work to make these without the Choc? I hate squeezing out the zucchini water but it says to in your zucchini bread. Just wondered if I could do it this way. My husband won’t eat Choc & I’m trying to do low acid sooo… thanks for your recipes.
jenniferbanz says
I think it would work!
Helen says
Hello,
I don’t usually make reviews but I had to for this recipe. These muffins just came out of the oven and I cannot believe they are made with coconut flour. All the other recipes I tried were dry but these are super moist. My five-year-old is chowing down on them right now. I cheated a little and put ghirardelli chocolate chips and left in for 35 minutes. Thank you so much.
Nina says
Just made these and they are very good! In my opinion they are even more delicious than traditional carb and sugar heavy recipes. Thank you !
Tracy Sabol says
Hi. I don’t see the net carb count on these muffins anywhere. The sugar alcohols are not listed in the nutritional info. Can you please tell me how many there are? Thanks!
jenniferbanz says
I don’t list sugar alcohols. They are 5 net carbs
Lisa says
I asked about substituting honey for sweetener and haven’t received a reply. May I get an answer?
jenniferbanz says
Sorry, Lisa! Didn’t see any other comment. Honey would not work as it would make the muffins too moist.
JENNIFER says
Could fax egg work??
jenniferbanz says
I haven’t tried a flax egg but if you do please let me know if it works!
Johanne Desrosiers says
Hello, i really like your recipes, for the zucchini chocolat muffin, are you sure it is not 2 1/2 cup of coconut flour???
thank you
jenniferbanz says
Coconut flour is very absorbent so a little goes a long way
Vicky says
Just a suggestion on muffins, breakfast muffins, etc…. Get a set of silicone muffin liners. Absolutely nothing sticks to them! No more losing half the treat because it’s stuck. And no grease of any kind is needed.
Thank you for so many wonderful recipes. Your chocolate chip muffins are one of my all-time favorite keto desserts!
Cecily says
I love those too! And it makes me happy to not be contributing to the landfill! But make sure they are good quality silicone. Mine are a little smaller than a “typical” cupcake, so I get a few extra cupcakes!
In Joy,
Cecily
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!!!!
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!
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!!!
Sully Cardona says
How much splenda could I use for this recipe if I dont have Swerve?
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!
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!
Miriam Zappala says
Hello
I was wondering if I can use almond flour instead of coconut flour?
Thank you