Keto Chocolate Zucchini Muffins
Keto Chocolate Zucchini Muffins Recipe + Video – Only 5 net carbs! A low carb + dairy free double chocolate zucchini muffins. Paleo, gluten free, grain free, clean eating, real food.
Let’s do some keto baking!
These keto chocolate zucchini muffins are so insanely, unbelievably good my family was seriously shocked when I told them they were low carb, dairy free and gluten free. They taste SO MUCH like the real deal, but much healthier. Healthy enough to have for breakfast!
Table of Contents
Keto Chocolate Zucchini Muffins Ingredients
My garden is about to be overflowing with zucchini. Best problem ever! I love to use my zucchini to make zucchini fries, sauteed zucchini, zucchini noodles, but zucchini is amazing in baked goods too! It adds a subtle sweetness, keeps them moist and packs in veggies into a sweet treat. Win win!
To keep these low carb they’re made with almond flour, cacao powder and sweetened with monk fruit. I add in keto dark chocolate chips for some added texture and even more chocolate flavor. Lily’s makes my favorite low carb chocolate chips for baking.
Keto Chocolate Zucchini Muffins Texture
The resulting muffin is AMAZING! It is cakey, moist and has a delicate crumb. It’s not dry and crumbly at all thanks to the zucchini, coconut oil and eggs. The chocolate chips get soft and melty, and the tops of the muffins get a little bit crispy like the tops of brownies. I can’t say this enough, this muffins are SO GOOD!
You could serve these as cupcakes for dessert, and they’re healthy enough for breakfast or a snack. My kids can’t get enough of these, and neither can I!
Watch Keto Chocolate Zucchini Muffins Recipe Demo (5:25 minutes)
Keto Chocolate Zucchini Muffins
Ingredients
- 1-1/2 cups almond flour
- 1/2 cup cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1/2 cup monk fruit
- 1/4 cup coconut oil, melted and room temperature
- 2 teaspoons pure vanilla extract
- 2 medium zucchini, grated and all the water out using a nut milk bag or cheesecloth
- 1/2 cup keto chocolate chips, I love these by Lily's
Instructions
- Preheat your oven to 350ºF. Prepare your muffin pan. I have this silicone muffin pan that I put on a rimmed baking sheet and spray with coconut oil spray. If you have a metal muffin pan, set in muffin liners.
- In a large bowl, add the eggs, monk fruit, coconut oil + vanilla extract. Whisk to combine.
- Add the dry ingredients into the wet ingredients. Stir to combine. Add in the grated zucchini and chocolate chips and stir to combine.
- Divide the mixture evenly between the muffin cups. I like using a large cookie scoop to keep it mess free. It takes 1 full cookie scoop and then 3/4 of a 2nd cookie scoop to fill each muffin cup. You want them filled 4/5 to the top.
- Bake for 25-30 minutes, or until a skewer inserted comes out clean. If the batter is still wet, bake another minute or 2 and check again.
- Remove from the oven and allow to cool completely.
- Leftovers will keep on the counter for 1-2 days, refrigerated for at least 5 days, or frozen for at least 6 months.
Notes
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60 Comments on “Keto Chocolate Zucchini Muffins”
hi! did you try making these without squeezing out the moisture from the zucchini? my favorite recipe that i’ve made for years doesn’t & it helps keep it very moist. i’ve found that monkfruit doesn’t really bake up like sugar, it doesn’t add the same amount & kind of moisture so every time i use it the final product is dry. was wondering if you tried it both ways or not. thx!
I did and it was much too wet/juicy after baking! Almond flour doesn’t absorb as well as wheat flour.
How much in cups or ounces isv2 medium zucchini,😄
Oooh! Good question! I never bake by weight. Just in cups!
Tasted very delicious. It’s moist and couldn’t even taste the zucchini.
I think the reason they are so moist is because of the zucchini Katherine. I love that it adds extra nutrition too!
Im so excited! They are in the oven right now:)
Im curious if you have any recommendations for substitutions for my boyfriends restrictions, or can point me in the direction where I could find some recipes. He has an auto-immune disease and can’t have:
1) eggs (or traditional egg replacer or flax seed)
2) monk fruit
3) almond flour (or any nut flours) – have you ever tried a combo of coconut flour and tapioca flour??
Sorry, I know this is a lot of restrictions so I may be better of not making them but I’m determined to find options haha
So glad the muffins are in the oven Skylar! I sure hope you enjoyed them, they are one of my favorites.
As far as substitutions for your boyfriend here’s so that may work:
For eggs you could sub – applesauce, mashed banana, chia seeds, silken tofu or yogurt.
For monk fruit you could sub – maple syrup, honey, stevia, coconut sugar or molasses.
For almond flour you could sub – wheat flour, all purpose flour, oat flour, coconut flour, tapioca or sunflower seed flour.
I sure hope this helps you! :)
These were fabulous! I used date paste because I didn’t have monk fruit and they still turned out moist and delish! Thanks again for another wonderful recipe! 😍
So good to know that the recipe works well with date paste Richelle. Thank you so much for the feedback, I really appreciate it.
Hi, I’m just curious what medium zuchinni look like to you – lol? They can get so large when growing them and in the store sooo small. Would it equal 2 cups approximately?? Thanks for your help!
Great question! A medium zucchini is about 8 inches long and should yield about 1 to 1.25 cups of grated zucchini Terry. After the water has been released from the zucchini it would be about 3/4 of a cup.
I sure hope you like the muffins!
I made these today exactly like your recipe. The flavour is great BUT my batter was VERY Dry, I added 1/3c milk to get it moist. Not sure where I went wrong, any thoughts?
Well shoot! Sorry your batter was too dry Nora. I am stumped because I make these all the time and have never had that issue before. Adding some milk or water to the batter is an excellent idea to moisten it up though.
I sure hope they turn out perfect for you next time!
Same thing happened to me I have no idea why!
I’m so sorry Mayra! As I said to Nora, I’ve never had this happen before, but I bet if you try again and add a bit more liquid that will help them out. Hope it works better next time!
Very delicious! I didn’t have monk fruit so I used half erythritol and half coconut sugar as someone suggested in the comments. It turned out great! Thank you for a recipe that satisfies my sweet tooth.
I am so glad they turned out well without monk fruit Szilvia. They really are a nice treat when you are craving something sweet and healthy.
ok so this is a weird question, but what would you sub for zucchini? it’s not in season anymore, so i’m trying to think of a replacement. or would you suggest just making the brownies instead since they’re similar?
also, any plans to make carrot cake or banana bread? or are those not keto friendly? thx!
I tend to use zucchini year round, even when it is not in season Jessica. It’s so budget friendly year round. I haven’t recipe tested with any other veggie, but I have seen recipes using sweet potato, beets and even black beans. I haven’t started recipe testing with banana bread or carrot cake, but I may in the near future. Thanks for the suggestion!