Serving Yields: 12
Nutritional Facts per Serving
● Net Carbs: 2.8 g
● Total Fats: 15.9 g
● Protein: 3.8 g
● Calories: 179
Ingredients
● Almond flour (1 cup)
● Baking soda (.5 tsp.)
● Coconut flour (.5 cup)
● Baking powder (.5 tsp.)
● Cinnamon (.5 tsp.)
● Eggs (5)
● Erythritol low-carb sweetener (.75 cup)
● Coconut oil or Melted butter (.5 cup)
● Salt – omit if using salted butter (.5 tsp.)
● Cocoa powder – unsweetened (3 tbsp.)
● Vanilla extract (.75 cup)
● Shredded zucchini (1 cup)
● Also Needed: 12-count muffin baking mold
Preparation Method
- Set the oven temperature at 325° Fahrenheit.
- Lightly spritz the muffin molds with some cooking oil spray.
- In a large mixing bowl, combine the sweetener and butter or oil.
- Whisk and add in eggs; adding the vanilla, cocoa, and zucchini.
- In another container, combine all of the fixings and add the batter to the prepared molds.
- Bake for 25 to 30 minutes.
- Transfer the muffins from the molds to cool on wire rack.
- When cooled, place in a covered container in the fridge until needed.
