Low Carb Keto Chocolate Muffins
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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 muffins
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.
- 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.
Calories: 117kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Fiber: 7g