Keto Chocolate Zucchini Muffins

Keto Chocolate Zucchini Muffins



  • 1–1/2 cups almond flour⁠
  • 1/2 cup cacao powder⁠
  • 1 teaspoon baking soda⁠
  • 1/2 teaspoon kosher salt⁠
  • 4 large eggs⁠
  • 1/2 cup monk fruit⁠
  • 1/4 cup coconut oil, melted and room temperature⁠
  • 2 teaspoons pure vanilla extract⁠
  • 2 medium zucchini, grated ⁠
  • 1/2 cup Lily's chocolate chips ⁠



  1. Get all excess water out of zucchini with a Bigger Better Nut Milk Bag.⁠
  2. Preheat your oven to 350ºF. Prepare your muffin pan, silicone or metal (if metal use liners).⁠
  3. In a medium size bowl, add the almond flour, cacao powder, baking soda + salt. Whisk to combine.⁠
  4. In a large bowl, add the eggs, monk fruit, coconut oil + vanilla extract. Whisk to combine.⁠
  5. Add the dry ingredients into the wet ingredients. Stir to combine. Add in the grated zucchini and chocolate chips and stir to combine.⁠
  6. Divide the mixture evenly between the muffin cups. Use⁠ 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.⁠
  7. 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.⁠
  8. Remove from the oven and allow to cool completely. Leftovers will keep on the counter for 1-2 days, refrigerated for at least 5 days, or frozen for at least 6 months. Enjoy!

Photo and recipe contributed by @tasteslovely

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