Keto Zucchini Muffins

Ingredients:

2 cups almond flour

1/3 cup powdered erythritol or stevia (adjust to your desired sweetness)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs

1/4 cup coconut oil, melted and cooled

1/4 cup unsweetened almond milk (or any other plant-based milk)

1 teaspoon vanilla extract

1 cup grated zucchini (squeeze out excess moisture with a paper towel)

1/3 cup chopped walnuts (optional, for added texture and crunch)

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with coconut oil.

In a large mixing bowl, whisk together the almond flour, powdered erythritol (or stevia), baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.

In a separate bowl, beat the eggs until well whisked. Add the melted and cooled coconut oil, unsweetened almond milk, and vanilla extract, and mix until fully combined.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until you have a smooth batter.

Fold in the grated zucchini and chopped walnuts (if using), ensuring they are evenly distributed throughout the batter.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake the keto zucchini muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes.

Nutrition Facts per Serving (1 muffin – approximate values):

Calories: 191

Total Fat: 17g

Saturated Fat: 5g

Cholesterol: 31mg

Sodium: 110mg

Total Carbohydrate: 5g

Dietary Fiber: 3g

Sugars: 1g

Protein: 6g