Imagine sinking your teeth into a rich, decadent chocolate muffin that's not only mind-blowingly delicious but also completely keto-friendly! These Chocolate Zucchini Muffins are the ultimate secret weapon for anyone craving a sweet treat without breaking their low-carb lifestyle. Packed with hidden vegetables, luxurious chocolate, and zero guilt, these muffins are about to become your new obsession. Whether you're a strict keto follower or just looking for a healthier dessert option, prepare to be amazed by how something so delicious can be so nutritious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1 cup grated zucchini
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper muffin liners.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This prevents the muffins from becoming too wet.
- In a large mixing bowl, whisk together almond flour, cocoa powder, erythritol, and baking powder until well combined and no lumps remain.
- In a separate bowl, beat the eggs, then add melted coconut oil, almond milk, and vanilla extract. Mix thoroughly until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Fold in the grated zucchini and sugar-free chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional sugar-free chocolate chips on top of each muffin for extra decoration, if desired.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Moisture Management: The key to perfect muffins is removing excess water from the zucchini. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure eggs are at room temperature for better incorporation and a smoother batter.
- Chocolate Chip Distribution: Fold chocolate chips gently to prevent them from sinking to the bottom of the muffins.
- Checking Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are perfect!
- Storage Hack: For longer freshness, store in the refrigerator and warm slightly before serving to restore that just-baked texture.
- Customization: Feel free to add a sprinkle of sea salt on top or experiment with different sugar-free chocolate chips for variety.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 6g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 55mg
