Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup erythritol or any keto-friendly sweetener
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs and then add the melted butter, vanilla extract, and erythritol. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini and chopped nuts (if using).
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These keto zucchini muffins are a delicious and nutritious snack, perfect for those following a low-carb or ketogenic diet. Enjoy!
