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Keto Chocolate Zucchini Muffins

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x




  1. 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.
  2. In a medium size bowl, add the almond flour, cacao powder, baking soda + salt. Whisk to combine.
  3. In a large bowl, add the eggs, monk fruit, coconut oil + vanilla extract. Whisk to combine.
  4. Add the dry ingredients into the wet ingredients. Stir to combine. Add in the grated zucchini and chocolate chips and stir to combine.
  5. 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.
  6. 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.
  7. Remove from the oven and allow to cool completely.
  8. Leftovers will keep on the counter for 1-2 days, refrigerated for at least 5 days, or frozen for at least 6 months.


You can use unsweetened cocoa powder in place of cacao powder

If you don’t have chocolate chips, chopped walnuts or pecans are great in these too!

If you want to bake this as a loaf, bake in a loaf pan at 350ºF for 50-60 minutes.