A while back I created a recipe for grain free, gluten free and nut free zucchini muffins. Recently, I reworked the recipe to make them low carb and keto friendly as well. I’ve been able to reduce the number of carbs in each muffin from 23 grams to 5 grams of net carbs per muffin and these low carb zucchini muffins still have a hint of sweetness. Even though they’re low carb these muffins were still a hit with my family and met my requirements for a low carb, keto-friendly snack!
Low Carb Grain, Gluten & Nut Free Zucchini Muffin Recipe
Low Carb Zucchini Muffins - Grain Free, Gluten Free, Nut Free and Keto Friendly
Ingredients
- 1/2 C. Coconut Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 4 Eggs
- 3 Tbs. Maple Syrup
- 2 C. Shredded Zucchini
- 2 Tbs. Coconut Oil
- s 4 Tbs Cream Cheese
Instructions
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Lightly oil the muffin tin or line with a muffin liner and preheat the oven to 350°F.
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Combine the coconut flour, baking soda, and salt in a bowl. Using a mixer combine the eggs, maple syrup, coconut oil and cream cheese. You will need to mash the cream cheese with a fork a bit to get it to combine.
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Add the cinnamon and nutmeg to this mixture and continue to stir or whisk until it’s smooth.
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Add the shredded zucchini to the cream cheese and egg mixture and stir until coated.
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Add the dry ingredients into the moist ingredients and stir until combined.
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Scoop by 1/4 C. scoops into a muffin tin and bake at 350°F for 20 minutes or until the tops are browned and the middles are set.
Recipe Notes
These low carb zucchini muffins don’t rise much and they will be a bit soft right out of the oven but the set up firmer once they are refrigerated.
Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 98
Total Fat 6 g
Saturated Fat 4 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 67 mg
Sodium 227 mg
Potassium 90 mg
Total Carbohydrates 7 g
Net Carbohydrates 5 g
Dietary Fiber 2 g
Sugars 4 g
Protein 3 g