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

  1. Set the oven temperature at 325° Fahrenheit.
  2. Lightly spritz the muffin molds with some cooking oil spray.
  3. In a large mixing bowl, combine the sweetener and butter or oil.
  4. Whisk and add in eggs; adding the vanilla, cocoa, and zucchini.
  5. In another container, combine all of the fixings and add the batter to the prepared molds.
  6. Bake for 25 to 30 minutes.
  7. Transfer the muffins from the molds to cool on wire rack.
  8. When cooled, place in a covered container in the fridge until needed.