Low Carb Zucchini Muffins – Keto Friendly – Grain, Gluten and Nut Free

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 they still have a hint of sweetness. These muffins were still a hit with my family and met my requirements for a low carb, keto-friendly snack!

Grain, Gluten & Nut Free Zucchini Muffin Recipe

Preheat oven to 350°F

  • 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
Lightly oil the muffin tin or line with a muffin liner and preheat the oven to 350°F. 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. Add the cinnamon and nutmeg to this mixture and continue to stir or whisk until it’s smooth. Next, add the shredded zucchini to the cream cheese and egg mixture and stir until coated. Finally, add the dry ingredients into the moist ingredients and stir until combined. 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. They don’t rise much. They will be a bit soft right out of the oven but set up firmer once they are refrigerated.
Makes 12 muffins.

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


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