If you’re looking for a nice change from traditional breakfast, these muffins are just the ticket! Zucchini makes them super healthy and the chocolate makes them decadent!
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
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.
These are the perfect healthy low carb muffin!
How to Make Keto Chocolate Zucchini Muffins
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.
Sweet muffins are such a great way to sneak in extra veggies, especially for children! You can also try these Keto friendly Carrot Cake Muffins!
If you’re looking for something more decadent, try this Chocolate Zucchini Cake Recipe or this Chocolate Zucchini Bread!
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 outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Shop my favorite products on Amazon and check out my Keto Pantry List!
Chocolate Zucchini Muffins – Keto, Low Carb and Gluten Free
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 of the wet 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.
NOTES
I came across some information that if you use non dutched processed baking cocoa such as I did, they say to always use baking soda and if its dutched processed then its baking powder, it has to do with the acid because it effects the rising, I used non dutched and the baking powder in the recipe and it did not rise but one other time I switched your recipe to use the baking soda and it rose. One other time some muffins sunk and I saw someone ask why and the answer wasnt known but if you over stir… Read more »
I made these this afternoon. I substituted Psyllium husk for the oat fibre and they turned out great. Lovely flavour. This is now one of my regular recipes. Thank you
That’s great! Thanks for sharing your substitute and I’m glad it worked out!
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.
I’m glad to hear you enjoyed them! The majority of the fat comes from the almond flour and sour cream. The swerve is part of the wet ingredients, and the videos also shows this as well. But I just changed the verbiage to “all remaining” ingredients, so I hope that helps 🙂 Thanks for your feedback!