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!
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These are great for a change from the traditional breakfast! Grated zucchini makes these Keto Muffins so moist and fluffy. And with a hint of chocolate, they make a delicious afternoon dessert with your favorite cup of coffee!
If cupcakes are more your thing, you can whip up a batch of this Easy Vanilla Cream Cheese Frosting and use it with these muffins. They’re just that versatile.
These are the perfect healthy low carb muffin for any time of the day!
What’s Needed for Gluten Free Zucchini Muffins
- Super fine almond flour
- Oat Fiber
- Unsweetened cocoa powder
- Zucchini
- Eggs
- Sour cream
- Swerve confectioners
- Baking powder
- Ground cinnamon
- Coffee extract
- Vanilla extract
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Chocolate Zucchini Muffins
Place the rack in your oven to the center position then preheat it to 350F.
To a large mixing bowl add the almond flour, baking powder, oat fiber, cinnamon, cocoa powder and salt 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 well.
Add half of the dry ingredients into the wet, then mix. Add the other half and mix again, just until combined.
Scoop into silicone cupcake liners or paper liners. Bake the muffins for 18-20 minutes or until a toothpick, when inserted, comes out clean.
You’ll need to allow the muffins to cool for about 15 minutes in the muffin cups before moving them to a cooling rack to finish cooling.
What’s the Best Way to Shred Zucchini?
You can use your food processor or you can simply use a box grater. Either one will work fine and the great news is, there is no need to peel the zucchini first. Zucchini becomes so tender when it cooks, you’ll never notice a different texture.
How Do I Store Leftover Low Carb Zucchini Muffins?
Since these gluten free cupcakes don’t contain a dairy type frosting, they’re perfectly fine to store in a muffin keeper on your countertop. If you do add frosting, they’ll keep for about a week in the fridge.
If you prefer to freeze these muffins for a later time, just be sure to wrap them individually in plastic wrap then drop them into a freezer bag for up to a couple of months. When you’re ready for one, just remove the plastic and set it out on the counter for a few minutes until it thaws.
Toppings for the Best Keto Zucchini Muffins
These low carb muffins have a nice chocolately flavor and are perfect just the way they are. But, if you want to add a little something to top them off, here are a few great suggestions:
- Chopped walnuts
- Sugar-free chocolate chips
- Sugar-free chocolate syrup
- Sweetened whip cream
- Homemade Salted Caramel Sauce
These sweet almond flour zucchini 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 even more decadent, try this Chocolate Zucchini Cake Recipe or this Chocolate Zucchini Bread!
Are Chocolate Zucchini Muffins Keto?
This recipe has had a total Keto makeover from traditional muffins. The sugar and flour have been replaced with low carb baking ingredients and of course, zucchini is the perfect Keto veggie.
Each serving of these muffins only contains 4 net carbs making them a perfect option for a Keto breakfast muffin or snack.
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.
More Low Carb Oat Fiber Recipes:
- Lemon Meringue Cupcakes
- Blueberry Lemon Muffins
- Pumpkin Cupcakes
- Chocolate Chip Cookies
- Fluffy Pumpkin Pancakes
- Pumpkin Donuts
- Cranberry Sauce and Walnut Muffins
- Tiramisu Pancakes
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Shop my favorite products on Amazon and check out my Keto Pantry List!
Chocolate Zucchini Muffins – Keto, Low Carb and Gluten Free
Recipe Video
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!