Keto Zucchini Muffins
This recipe is designed to teach everyone how to make easy keto zucchini muffins
Servings 9 muffins
Ingredients
- 90 grams (13 TBS) coconut flour
- 50 grams (1/4 cup) brown monk fruit sweetener
- 38 grams (3 TBS) granulated monk fruit sweetener
- 12 grams (1 TBS) baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp xanthan gum
- 3 large room temperature eggs
- 55 grams (1/4 cup) butter, melted
- 1 tsp room temperature water
- 1/2 tsp vanilla extract
- 124 grams (1 packed cup) shredded zucchini
Instructions
- Preheat the oven to 350 degrees. Lightly grease 9 silicone muffin cups. Sift the dry ingredients int a large mixing bowl until combined and there are no lumps. Add all the wet ingredients except for the zucchini. Stir the wet ingredients into the dry ingredients until combined and a thick batter is formed.
- Gradually fold the zucchini into the batter until combined and evenly distributed throughout the batter. Divide the batter evenly among the prepared muffin cups. (about 3 TBS batter in each cup) use fingers and press the batter evenly throughout each muffin cup.
- Use butter knife and pull the edges of the edges of the batter sightly away from the edges of the muffin cups. Bake in the preheated oven for 20 to 25 minutes until golden and a tester comes out clean. Once baked remove the muffins from the oven and allo them to cool in the pan 30 minutes to firm up.
- Remove the firm muffins from the muffin cup and transfer to a wire rack. Allow the muffins to sit 1 hour before serving. These can be served warm or at room temperature.