Keto Chocolate Zucchini Muffins

OK, I know we’re all trying to watch our carbs right now, however, a girl still needs her 🍫  chocolate! Am I right?

So, I had to find a way to have my chocolate without a 💯 carbs! Enter this recipe for KETO CHOCOLATE ZUCCHINI MUFFINS!!

With only 3.2 net carbs & one ☝️serving of vegetables 🥒 in each muffin, and just enough “healthy” chocolate to quench my sweet tooth, they are darn near 😍 perfect!

So how do you make chocolatey 🍫 muffins without sugar?  I was wondering that too!  Say hello to my 2 new discoveries in this lower carb world:

Lily’s Sweets Chocolate Baking Chips are amazing!  They are sweetened with Stevia, and only have 3 net carbs per serving! And they are GOOD!  We chose the  Dark Chocolate option, but they also make Milk Chocolate & Semi-Sweet Chocolate chips too! 

And who knew there is a sugar that has ZERO net carbs?! Yes! Lakanto Monkfruit Sweetener cooks, bakes & tastes just like sugar! It is derived from an Asian fruit prized for its sweetness, the Monkfruit.  It is a 1-for-1 swap with sugar, so no guessing about using it in your own recipes instead of sugar.  Again, find it @wholefoods , @walmart or online at amazon.

So do yourself a favor, and give yourself a healthy chocolate fix – you deserve it!

Keto Chocolate Zucchini Muffins

Recipe by @tasteslovelyCourse: DessertCuisine: KetoDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

With only 3.2 net carbs & one ☝️ whole serving of vegetables in each muffin, and just enough “healthy” chocolate to quench my sweet tooth, these Keto Chocolate Zucchini muffins are darn near 😍 perfect!

Ingredients

• 1 1/2 cups almond flour

• 1/2 cup cacao powder

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 4 large eggs

• 1/2 cup monk fruit sweetener (such as Lakanto)

• 1/4 cup coconut oil, melted & at room temperature

• 2 tsp vanilla extract

• 2 medium zucchini – grated, & squeeze out all water with cheesecloth

• 1/2 cup keto chocolate chips (we love Lily’s Dark Chocolate Baking Chips)

Directions

• Preheat oven to 350 degrees. Prepare your muffin pan with cupcake liners.
• In a medium size bowl, combine almond flour, cacao powder, baking soda & salt. Whisk to combine.
• In a separate large bowl, combine the eggs, monk fruit, coconut oil & vanilla extract. Whisk to combine.
• Stir the dry ingredients into the wet ingredients, stir to combine. Finally, add in the grated zucchini & chocolate chips – mix thoroughly.
• Divide the mixture between the muffin cups, using a large cookie scoop or spoon. Fill each cup 3/4 to the top.
• Bake 25-30 minutes, or until a toothpick comes out clean. If the batter is still wet, bake another 2-3 minutes, and check again.
• Remove from oven and cool completely. Leftover muffins will keep on the counter for 1-2 days, refrigerated for at least 5 days. Also can be frozen for up to 6 months.

Notes

• I used the Lakanto brand Monk Fruit sweetener – it can be found @wholefoods.
• You can substitute unsweetened cocoa powder in place of cacao powder.
• If you bake as a loaf, bake for 50-60 minutes in a loaf pan at 350 degrees.