- 2 cups almond flour
- 1/3 cup coconut flour
- 1/2 cup erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup grated zucchini (about 1 medium-sized zucchini)
- 1/4 cup melted coconut oil (or butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (or any low-carb milk of your choice)
- Optional: 1/2 cup chopped nuts (like walnuts or pecans)
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using a clean kitchen towel or paper towels, squeeze the excess moisture from the grated zucchini.
- In a separate bowl, whisk together the melted coconut oil (or butter), eggs, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the grated zucchini and chopped nuts (if using).
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy your keto zucchini muffins! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Note: Feel free to adjust the sweetness or add any other keto-friendly ingredients like unsweetened chocolate chips or shredded coconut to suit your taste preferences.
These muffins are a great low-carb option for a delicious treat or a quick snack on a keto diet. Enjoy!