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Gluten FreeLow CarbVegetarianPaleoKeto
These healthy flourless keto zucchini muffins are easy to make, require no flour, and are naturally gluten free and paleo friendly.
Rich and moist, these chocolate zucchini muffins are even better the next day! A great low carb muffin for chocolate lovers! No almond flour or coconut flour either.
We have a few savory zucchini muffin recipes but thought that it was time for a sweet version. The savory zucchini recipes are usually made with coconut flour but I wanted to make a flourless muffin with the zucchini being added to keep the muffin moist.
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- INGREDIENTS
- HOW TO MAKE KETO ZUCCHINI MUFFINS
- PEANUT BUTTER REPLACEMENT
- STORAGE
- RECIPE TIPS
- MORE LOW CARB MUFFIN RECIPES
- Flourless Keto Zucchini Muffins
INGREDIENTS
Making these keto muffins recipe is very easy and a great recipe to make with the family.
- Cocoa - we use unsweetened cocoa
- Low Carb Sweetener - brown monk fruit was used but any other low carb sweetener can be used such as Swerve or Allulose. It does not have to be golden either.
- Coconut Oil - this could be substitute with melted butter or ghee.
- Peanut butter - use unsweetened and natural peanut butter. Always check the labels. If you have a peanut allergy, this can be replaced with a seed butter such as sunflower butter. Almond butter makes a great replacement too.
- Zucchini - grated.
- Chocolate chips - sugar free chocolate chips such as Lily's or Swerve can be used.
- Cinnamon - we gave these muffins a hint of warm spice of cinnamon but this can be omitted.
- Eggs - use at room temperature.
HOW TO MAKE KETO ZUCCHINI MUFFINS
This is a one bowl muffin mixture and is easy to make.
Mix the peanut butter, sweetener, eggs and vanilla.
Add the dry ingredients, then stir in the zucchini and chocolate chips.
Spoon into muffin lines.
Bake until firm. Don't they look lovely and glossy!
We didn't squeeze the grated zucchini as this can be optional. Some zucchini may be more "juicier" than others. If your zucchini is very wet when grating, remove excess moisture with a clean dish towel, kitchen towel or nut bag.
PEANUT BUTTER REPLACEMENT
The peanut butter can be replaced by a nut or a seed butter. Use almond butter or sunflower seed butter. Both work out well.
STORAGE
However delicious these healthy zucchini muffins are warm from the oven, they are tastier the next day. Store them in an airtight container in the fridge. They should last up to 5 days, but good luck with that!
Although I've not frozen them (the Chief Taster ate all the batch before they could move to the freezer!), they should be fine to freeze. Once they are completely cool, place them in a zip lock back or air tight container. The muffins should last up to 3 months in the freezer.
RECIPE TIPS
To bring out the chocolate flavor add a small amount of coffee to the muffin mixture.
Parchment paper muffins liners were used as they do not stick rather than cupcake liners.
If you don't have parchment paper muffin liners, you can fashion your own with square of parchment paper. Cut the parchment into squares and then press them around a mold that's roughly the same size as your muffin cup
Eggs need to be at room temperature when using coconut oil to alleviate any re-solidifying of the oil against cold eggs from the fridge.
Add chopped nuts such as pecans or walnuts to the muffin batter for a crunchy texture.
MORE LOW CARB MUFFIN RECIPES
We have a great selection of low carb savory vegetable and sweet muffin recipes for you to try!
Zucchini Pizza Muffins
Broccoli Cheddar Muffins
Keto Apple Pie Muffins
Flourless Keto Zucchini Muffins
Angela Coleby
Moist, flourless chocolate zucchini muffins are a delicious low carb and gluten-free treat.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Muffins
Cuisine flourless, gluten free, Low Carb
Servings 6 muffins
Calories 322 kcal
Ingredients
- 2 large eggs
- ½ cup peanut butter smooth, unsweetened
- 4 tablespoons coconut oil
- ½ cup brown sweetener or other low carb sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup zucchini, grated
- ½ cup sugar free chocolate chips
Instructions
Preheat the oven to 190C/350F degrees.
Line a muffin tin with 6 large parchment paper muffin liners (preferably)
In a large mixing bowl, add the peanut butter, coconut oil, sweetener, eggs and vanilla. Beat well to combine.
Add the cocoa, cinnamon, salt and baking powder. Mix well.
Add the grated zucchini and chocolate chips. Fold through thoroughly.
Spoon the muffin mixture into the muffin liners.
Bake for 25 to 30 minutes until the muffins are firm.
Allow to cool before enjoying!
Notes
This recipe made 6 large muffins as I use using big muffin liners. You could make 8 smaller muffins from this mixture.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1muffinCalories: 322kcalCarbohydrates: 10gProtein: 8gFat: 27gFiber: 5g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Dandy
Could this be prepared in a loaf pan?
Reply
Angela Coleby
I have not tried it but it should work. It will take longer baking time. I would cover the pan with silver foil to help the baking time.
Reply
Nicole
I was going to make for a coworker that had several food allergies. Can I substitute the peanut butter with anything that doesn't contain nuts??
Reply
Angela Coleby
Sunflower seed butter will work.
Reply
Jenni Minarik
Excellent recipe! I subbed butter for the coconut oil and added a splash of strong coffee. Will definitely make again, adding some walnuts for crunch. I baked in a regular muffin pan, and got 12 nice-sized muffins from the batter. 350° for 25 minutes. This recipe is a keeper! 🙂
Reply
Angela Coleby
Delighted you enjoyed the recipe! Love the addition of walnuts too!
Reply
Cindy
Hello, my muffins are currently in the oven baking, I can't wait to tey them! 😊 I just wanted to let you know that cinnamon is listed in the ingredients but it is not in any of the steps to mix it in. I mixed mine in with the other dry ingredients but just wanted to let you know 😊
Reply
Angela Coleby
Thanks for letting me know. I will amend the recipe card. Another example of why I should not post late at night!
Reply
Jenni Minarik
Could butter be subbed for the coconut oil?
Reply
Angela Coleby
oooh, certainly! It will make it extra fudge like too! Yum!
Reply
Audrey Adkins
Really good recipe. Great way to use zuchini
Reply
Angela Coleby
Delighted you enjoyed it!
Reply
