Easy Keto Zucchini Bread Muffins

Easy Keto Zucchini Bread Muffins

Keto Zucchini Bread Muffins

This recipe is designed to teach everyone how to make keto zucchini bread muffins
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Course: Appetizer, Breakfast, Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 10 muffins

Ingredients

  • 84 grams coconut flour (3/4 cup)
  • 1/4 tsp salt
  • 15 grams baking powder (1 TBS)
  • 100 grams granulated sweetener of choice (1/2 cup), adjust to taste I use granulated monkfruit sweetener
  • 100 grams brown sugar sweetener of choice (1/2 cup), adjust to taste I use brown monkfruit sweetener
  • 1 tsp ground cinnamon, adjust to taste
  • 1/2 tsp ground nutmeg, adjust to taste
  • 1/2 tsp ground ginger, adjust to taste
  • 3 large room temperature eggs
  • 6 TBS butter, melted and cooled
  • 90 grams room temperature plain yogurt or sour cream (6 TBS)
  • 200 grams shredded zucchini (1 cup)

Instructions

  • Preheat oven to 350 degrees. Lightly spray 10 muffin cups with cooking spray (silicone muffin cups work best) Set aside
  • Sift all the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients
  • Stir in the eggs, butter, and yogurt until fully combined and a soft, moist dough has formed. Scrape down the sides of the bowl and push the dough to the center of the bowl. Form the dough into a smooth ball. Massage the dough for about 30 seconds to make sure you have the right texture of dough. It should be moist and able to hold its own shape
  • Place zucchini in a large colander and press out as much moisture as possible. Gradually fold the zucchini into the dough until fully combined. Allow the dough to sit at room temperature for 10 minutes to absorb any excess moisture
  • After 10 minutes divide the dough evenly between the prepared muffin cups. Use fingers or the back of a measuring spoon and press the dough evenly throughout the muffin cups
  • Place in preheated oven. Bake at 350 degrees 25 to 30 minutes or until golden and a tester comes out clean
  • Remove from the oven. Allow to cool in the pan about 30 minutes to continue cooking and firm up
  • Remove from the muffin cups and transfer to a wire rack. Allow to cool completely before serving. Serve immediately or store in an airtight container in the refrigerator up to 5 days


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