Low Carb Keto Chocolate Chip Zucchini Muffins

These healthy, low-carb, sugar free zucchini muffin are an extra-special treat with the addition of Ross Dark Chocolate Baking Chips. The combination of the moist zucchini with the deep, rich flavour of Ross Baking Chips makes these muffins a delicious, nourishing pleasure morning, afternoon, and night.
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Gluten-free
Servings: 12 muffins
Calories: 124kcal


  • Peeler
  • Grater
  • Whisk
  • Mixing bowl
  • Muffin pan or muffin liners


  • ½ cup zucchini grated and squeezed dry with paper towels and packed into measuring cup
  • 4 tablespoons butter
  • 4 eggs
  • ¾ cup Swerve Confectioners sweetener or your preferred sweetener
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream or unsweetened coconut milk for lower fat content
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup coconut flour
  • 1 cup sugar free Ross Dark Chocolate Baking Chips


  • Preheat the oven to 350°F. Peel and then grate the zucchini. Squeeze dry with paper towels and pack into a measuring cup.
  • Mix together coconut flour, baking soda and salt. Set aside.
  • Melt the butter and mix together with the zucchini, eggs, and sweetener. Stir.
  • Add in the vanilla and milk. Stir again to combine.
  • Now add the coconut flour mixture. Whisk or stir well until there are no clumps and the batter has thickened. Stir in chocolate baking chips. 
  • Pour the batter into a silicone muffin pan or a lined muffin tin. Bake for 30-35 minutes, or until a toothpick comes out clean.



Serving: 1muffin | Calories: 124kcal | Carbohydrates: 4g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 165mg | Potassium: 122mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Note: original recipe published on https://www.sugarfreemom.com/