Low Carb Keto Chocolate Muffins
These chocolate low carb muffins made with coconut flour have lots of zucchini and are an easy and healthy way to get some extra veggies in your diet. Keto Chocolate muffins make a great lunch box treat too!
Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes Servings: 9 muffins Calories: 117kcal
1/2 cup Coconut flour
3/4 tsp baking soda
2 tbsp cocoa powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 large eggs
2/3 cup Granular Sweetener
2 tsp vanilla extract
1 tbsp oil
1 Cup Packed Grated Zucchini
1/4 cup heavy cream
1/3 cup Sugar free Chocolate Chips
Preheat the oven to 350F
Line a 12 cup muffin tin with 9 cupcake liners and spray the inside of the liners with cooking spray
In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.
In a separate bowl, combine the eggs, vanilla, oil, cream, and zucchini.
Add the wet ingredients into the dry and stir until combined. Fold in the chocolate chips.
Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.
Remove from oven and let cool in the pan.
These keto chocolate muffins should be stored in the refrigerator for up to 1 week or see notes for freezing.
Calories: 117kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Fiber: 7g