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 (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
Lily's Sugar-Free Chocolate Chips
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- Grate the zucchini, sprinkle with salt, and let it sit to release moisture.
- Chop the baking chocolate into small pieces.
- Mix the dry ingredients in a bowl and whisk to combine.
- Melt the butter and baking chocolate in a microwave-safe bowl.
- Combine the wet ingredients with the dry ingredients, mixing until well incorporated.
- Squeeze out excess moisture from the zucchini and add it to the mixture.
- Spoon the thick batter into the muffin tin, mounding slightly.
- Bake for 15-18 minutes, checking for doneness around 12 minutes.
- Let the muffins cool in the pan for a few minutes 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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