Low Carb Chocolate Zucchini Muffins
Ingredients
Dry Ingredients
-
¾
cup
coconut flour
-
½
cup
low carb sugar
-
¼
cup
cocoa powder
-
1
tablespoon
baking powder
-
½
teaspoon
instant coffee granules
-
¼
teaspoon
xanthan gum
-
¼
teaspoon
salt
-
5
oz
zucchini
Melt Together
-
4
oz
butter (or ghee, coconut oil, or olive oil)
-
1
oz
unsweetened baking chocolate
Wet Ingredients
-
6
large
eggs
-
½
teaspoon
vanilla
-
½
teaspoon
stevia glycerite
-
¼
cup
Sugar-Free Chocolate Chips
Instructions
- Preheat the oven to 350°F and prepare a muffin tin by spraying it with baking spray.
- Grate the zucchini, sprinkle with salt, and let it sit in a colander to drain.
- Chop the baking chocolate into fine slivers.
- In a medium bowl, whisk together the dry ingredients.
- Melt the butter and baking chocolate in a microwave-safe bowl.
- Add the wet ingredients to the dry ingredients, starting with the eggs, and mix until incorporated.
- Squeeze the water out of the zucchini and add it to the mixture, then mix thoroughly.
- Spoon the batter into the muffin tin, mounding slightly in the center, and top with chocolate chips.
- Bake for 15-18 minutes, checking around 12 minutes, and let cool for 3 minutes in the pan before removing.
Nutrition Facts (estimated)
Servings
10
Calories
203
Total fat
17g
Total carbohydrates
9g
Total protein
6g
Sodium
302mg
Cholesterol
152mg
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