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.