Keto Zucchini Muffins with Coconut Flour

Low carb zucchini muffin on a plate with a napkin underneath

Healthy zucchini muffins packed with shredded zucchini, cinnamon, and heart-healthy walnuts. Made with coconut flour, so they make perfect keto and low carb breakfast recipe. A great way to use up some of that summer zucchini and they freeze well so you can get a jump on your keto meal prep!

Course Breakfast

Cuisine American

Keyword coconut flour muffins, keto muffins, zucchini muffins

Prep Time 10

Cook Time 25

Drain time 1

Total Time 35

Servings servings

Calories 141kcal

Ingredients

2 cups shredded zucchini about 1 medium zucchini (196g)
2/3 cup coconut flour (71g)
1/2 cup Swerve Sweetener
1/4 cup unflavored whey protein powder or egg white protein
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp cloves
6 large eggs
1/4 cup butter, melted or melted coconut oil
3 to 4 tbsp water
1/2 cup chopped walnuts or pecans or chocolate chips!

US Customary - Metric

Instructions

Set the shredded zucchini in a sieve in the sink and sprinkle lightly with salt. Let drain one hour, then squeeze as much liquid from the zucchini as possible.
Preheat the oven to 350F and line a muffin tin with 12 parchment or silicone liners.
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, spices, and salt. Add the zucchini, eggs, butter, and 3 tbsp water. Add additional water if the batter is overly thick (low carb batters tend to be quite thick as it is. This should be scoopable but not pourable).
Stir in the nuts, if using. Divide the batter among the prepared muffin cups and bake about 25 minutes, until the tops are lightly browned and firm to the touch.
Remove and let cool in the pan.

Nutrition