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 mins
Cook Time30 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Gluten-free
Servings: 12 muffins
Calories: 124kcal
- 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