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.
- 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”
Can you use liquid coconut oil interchangeably as the kind you used and melted?
I haven’t recipe tested the muffins with liquid coconut oil so I can’t say for sure if it would work Jenna. I know that liquid coconut oil is less fatty than the coconut oil so that might affect the tastes slightly. I sure hope you like them!
This is my second batch!!! Absolutely LOVE this recipe!! I ran out of monk fruit, so I used Swerve and it was so good!! Do you wrap them individually before freezing?
I am so glad you are already on your second batch of muffins Carole! That is fantastic that they turned out well with Swerve. I have frozen them wrapped and not wrapped and haven’t noticed much difference with them.
Get some keto vanilla ice cream next to it. You won’t regret it!
Oh my gosh, that is genius!
Made these with coconut flour (1/4 cup + 1 tbsp flour + 1 extra egg) and walnuts, SO SO SO GOOD!!!!! a lot of work draining the zucchini but worth it. these will definitely be a regular snack for me!
It is so good to know they turned out well with coconut flour, flour, walnuts and an extra egg Nicole. I so appreciate you sharing that. So many of us have to bake with what we have available and on hand. It is a bunch of work to drain the zucchini but so necessary and worth it. So glad you will be making these again.
Absolutely INCREDIBLE! Easy recipe and SO DELICIOUS! I was craving a sweet treat and was tempted to head to a nearby specialty bakery for a gluten and dairy free cupcake; I made these instead and they are BETTER than anything I could get there! Thank you! Also, is there anywhere that sells cacao in bulk that you know of?
Can you use the Swerve brand sugars instead of monk fruit? Is it a 1:1 substitute?
I have not recipe tested the muffins with Swerve sugar so I can’t be sure if it will taste as good as the monk fruit Tiffany. I actually have never used Swerve sugar. From what I have read online it seems like it is a 1:1 ratio swap.
If you make them with Swerve sugar I would love to know how they turn out! Happy baking!
These muffins were great! The texture was perfect and was nice to find a recipe that didn’t require too many ingredients!
I am so glad you liked the texture of them Sharday.
Fabulous!!
I have a big sweet tooth and these really are perfect after dinner treat!
They really do satisfy my cravings for something sweet Cynde. Serving them after dinner as dessert is a fantastic idea!
Made these this afternoon and they are awesome. My husband loved them and wants me to keep making them. I didn’t have monk fruit so i used half erythritol and half coconut sugar like i saw in another comment. Thanks for the recipe!
I am so glad you liked my zucchini muffins Ericka! Even better that your husband enjoyed them too!
I made these today and they are amazing! I cannot get over how good they are! Satisfies the chocolate treat craving with just one muffin! You totally cannot tell there is zucchini in them either! I haven’t always had luck with keto baking but these knocked it out of the park! Thanks for the recipe!
I am so glad you liked my chocolate zucchini muffins Emily! I agree, they taste so decadent it is hard to believe they are a healthy muffin. I am so glad you were able to successfully bake a keto treat! You have no idea how happy that makes me!
Wow, Natalie, these are amazing! My two year old and I love them! Also, I feel like I’ve been making your recipes every day this week :) Keep they coming!
Yeah! I am so happy you have been making my recipes all week Taylor. That makes my day! I am so glad you enjoyed my zucchini muffins. Even better that your two year old likes them. That is such a win!
I loved these!
Next time I make them I will use a silicone mold instead of cupcake liners. The cake sticks to the paper more than normal and you lose some deliciousness that way.
I am so glad the muffins turned out delicious for you Lorena! I always use the silicone muffin pans with no liner and I agree, I think that works best!
Made these beauties yesterday and waited until this morning to eat one! THEY ARE SO GOOD! Thank you, for making and putting healthy yummy recipes on your site. I truly appreciate it. You are a big inspiration for my journey on Whole30!
I am so happy you liked my muffins Coleen! Isn’t it amazing how tasty they are and healthy too! Thank you for your kind words about my blog. I just love sharing tips and recipes and when they are well received it sure makes it all worthwhile!
Wow, Natalie! I made these delicious muffins today and they were a HUGE hit! They even impressed two 10 and 11 year old boys who were total skeptics until the first bite! They will definitely be part of a regular rotation at my house! Thank you, and keep those recipes coming!
I am so happy you liked my muffins Kate! Even better that they impressed your young boys! It feels so good to serve your family healthy, tasty treats. I am so glad you will be making them again.
How much by weight is the amount of zucchini? I have a huge one from the garden. These look delicious!
I didn’t actually weigh the zucchini Sara. Each zucchini grated should yield about 2/3 cups. In total you will use about 1 1/3 cups of shredded zucchini.
Love these. I made them last night. Great texture and flavor…will keep them on the weekly rotation. thank you!
I am so happy you liked my muffins Sharon! I am so glad they had great texture and flavor.
I am so glad you like my Chinese chicken salad recipe Sharon! Adding lemon juice is a fantastic idea. I’m going to try that.
Sooo good! My husband said they taste even better than Costcos chocolate muffins which are his favorite!
I am so glad you liked my muffins Ashley! Even better that your husband likes them more than the Costco ones! I always get so happy when I come up with a healthy, tasty alternative to a favorite treat!
Another delicious recipe! I ended up substituting the monkfruit with half coconut sugar half erythritol and it tasted amazing.
I am so glad you liked my zucchini muffins Heidi! It’s good to know that it worked well with coconut sugar and erythritol. Thank you so much for the feedback, I really appreciate it!
Healthy and yummy, what’s not to love?!
They are so yummy Susan! I can’t believe something so healthy tastes like chocolate cake!
Looks delicious! Will definitely try these out this week! Is there a strong Zucchini flavor?
These muffins really are delicious Lindsey! They do not taste like zucchini at all! They taste very chocolaty and moist. The zucchini adds extra moisture and of course nutrients to the muffin. I sure hope you like them!