Chocolate Zucchini Muffins – Keto, Low Carb and Gluten Free

chocolate zucchini muffins keto low carb gluten free

These are great for a change in the traditional breakfast!  Moist and fluffy muffins, with a hint of chocolate and you get your veggies in with the zucchini!  They are really quick and easy to make, you can even add chopped walnuts or sugar-free chocolate chips over the top.

Ingredients

1 3/4 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

1/4 cup unsweetened cocoa powder

3/4 cup of grated zucchini (water squeezed out)

2 eggs

2/3 cup sour cream

2/3 cup swerve confectioners

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon coffee extract

1 teaspoon vanilla extract

Pinch of salt

 

Preparation

Preheat oven to 350F.

Add the flour, baking powder, oat fiber, cinnamon, cocoa powder and salt to a bowl and whisk together, then set aside.

In a separate bowl, add all of the remaining ingredients (except the zucchini) mix using a hand mixer or whisk.  Add in the zucchini and mix by hand.

Add the dry ingredients into the wet, in two additions and mix by hand just until combined.

Scoop into silicone cupcake liners or paper liners.  Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool before serving.

Optional- You can add chopped walnuts or sugar-free chocolate chips over the top.

chocolate zucchini muffins keto low carb gluten free

chocolate zucchini muffins keto low carb gluten free

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Blueberry Pancakes

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Cinnamon Roll Waffles with Cream Cheese Icing

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

Chocolate Zucchini Muffins - Keto, Low Carb and Gluten Free

Makes 10 Muffins

Macros:  Fat 14 grams – Protein 6 grams – Carbs (net) 4 grams


 

Chocolate Zucchini Muffins - Keto, Low Carb and Gluten Free
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
These are great for a change in the traditional breakfast!  Moist and fluffy muffins, with a hint of chocolate and you get your veggies in with the zucchini!  They are really quick and easy to make, you can even add chopped walnuts or sugar-free chocolate chips over the top.
Course: Breakfast
Servings: 10
Ingredients
  • 1 3/4 cups super fine almond flour
  • 1/4 cup Oat Fiber  see note below
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup of grated zucchini water squeezed out
  • 2 eggs
  • 2/3 cup sour cream
  • 2/3 cup swerve confectioners
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon coffee extract
  • 1 teaspoon vanilla extract
  • Pinch of salt
Preparation
  1. Preheat oven to 350F.
  2. Add the flour, baking powder, oat fiber, cinnamon, cocoa powder and salt to a bowl and whisk together, then set aside.
  3. In a separate bowl, add of the wet ingredients (except the zucchini) mix using a hand mixer or whisk.  Add in the zucchini and mix by hand.
  4. Add the dry ingredients into the wet, in two additions and mix by hand just until combined.
  5. Scoop into silicone cupcake liners or paper liners.  Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool before serving.
  6. Optional- You can add chopped walnuts or sugar-free chocolate chips over the top.
Recipe Notes

*Note:  The Oat Fiber is really important in this recipe.  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I've baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe). The bag lasts a while because you don't need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

You shall serve the Lord your God, and he will bless your bread and your water, and I will take sickness away from among you.
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Brenda

Hi, this was a very tasty addition to my new low carb lifestyle. I subbed in Greek yogurt in place of the sour cream for more protein. I did notice two things…it seems the instructions for the Swerve are missing, and is all the fat coming from just the almond flour? It seems really high for that, and noticed there’s no oil or other fats added.