Low carb keto zucchini muffins with almond flour
This Low carb keto zucchini muffins Use almond flour and tahini to make them so moist and loose! Healthy, gluten-free and also milk-free!
PEN Low carb keto zucchini muffins
I'm just warning you. You will like these healthy gluten-free zucchini muffins.
They are SRSLY tender and fluffy and they have this spicy combination of cinnamon and cardamom that will make your taste buds tingle to the toes. I just have a moment with cardamom. Liiiike, almost everything that I eat goes on.
These warm flavor profiles combine with nutty notes of TAHINI that BURN in explosions of flavor and will make you say WHOA, WHOA.
If you like WAIT WHAT TAYLOR? Tahini IN A MUFFIN? ARE YOU CRAY? I understand. But don't you remember the vegan brownies with berries and tahini and chocolate paleo muffins with maple and tahini? Tahini when baking is the BEST.
Wait a second. We didn't even talk about the ZUCCHINI, which is combined with the TAHINI in these low-ketate muffins with almond flour. (Can't stop. Will not stop.)
It's officially spring time, which means that you and I will eat gluten-free mac and cheese with zucchini noodles, zucchini noodles with pesto and fried eggs AND zucchini noodles with BBQ chicken casserole on the left and CENTER.
So we can just as easily add “breakfast” and “snack” to this menu and bake our vegetable friend directly in pillow-soft bites of Muffin BLISS.
Muffins are a serious comfort food in my books! They are tender, tasty, the perfect size for a snack at any time of the day or for breakfast when you run out of time in the morning on the way to the door! I love doing a lot of magic Almond flour paleo banana nut muffins or some Healthy wholegrain blueberry muffins! You may be thinking, "Sure, muffins are DELISH, but aren't they loaded with sugar and ingredients so loaded for you that I feel sluggish?" I hear you on it! Many muffin recipes are loaded with sugar, but THIS low-carb zucchini muffins are just as tasty without all the sugar! Here are some changes I've made to improve them for you:
- White flour: Instead of the typical all-purpose flour you'll find in most muffin recipes, I decided against it and ate almond meal instead! It is low in carbohydrates, high in protein and healthy!
- sugar:: Many baking recipes require normal, processed white sugar. I used monk fruit instead, which brings all the sweetness in a more natural and refined way.
- Milk: Milk is not an unhealthy ingredient, but to make these muffins milk-free, I used unsweetened almond milk instead!
What other sugar substitute products can I use?
In this delicious Almond flour zucchini muffins, I used monk fruit to sweeten it. It is a natural and delicious way to sweeten your baked goods without a strange aftertaste! RESULT! If you don't have monk fruit and want to try another sweetener, I say join in! I can't make any commitments as to whether it would work or not since I was just trying what is in the ingredients, but feel free to let me know how they end up for you!
Keto zucchini muffin ingredients
If your stomach growls after reading these AMAZE muffins, you are not alone! Let's round off the ingredients we need for baking! You will need:
- Almond meal
- Ground cardamom
- baking powder
- Baking soda
- Natural sweetener for monk fruits
- Big eggs
- Unsweetened almond milk
- Vanilla extract
- Grated zucchini, packaged
How to make keto zucchini muffins
Preheat your oven to 350 degrees Fahrenheit. Place your oven rack on one under the middle and spray a muffin tin with non-stick spray.
Put almond flour, cinnamon, cardamom, baking powder, salt and soda in a medium-sized bowl and stir until everything is well mixed. Put aside.
In a large bowl, stir the monk fruit, eggs, tahini, vanilla-almond milk and vanilla extract with a hand blender until smooth.
Add the dry ingredients to the wet and stir until everything is well mixed. Next, fold in the grated zucchini until it is just mixed.
Spread the dough evenly over the muffin caves. Bake for about 20-22 minutes or until an inserted toothpick comes out clean!
Let them cool in the pan for 10 minutes and then put the muffins in a rack to cool completely. Devour !!
Can you freeze zucchini muffins?
If you want to make a double batch for these busy mornings or have leftovers that you want to keep for later, don't be afraid! These muffins freeze fantastic! Just keep them in an airtight zippered freezer bag or a freezer-proof airtight container. They are kept in the freezer for up to 2 months!
Other healthy zucchini recipes
Almond flour chocolate paleo zucchini bread
Low carb paleo zucchini lasagna
Zucchini pasta with pesto and fried eggs
Low carb keto zucchini muffins
These low-carb keto zucchini muffins use almond flour and tahini to make them so moist and fluffy! Healthy, gluten-free and also milk-free!
keyword milk-free, gluten-free snacks, healthy snacks, low-carb, low-carb muffins, sugar-free
Jump to the recipe
Preparation time 10th protocol
cooking time 20 protocol
total time 30th protocol
Servings 12th muffins
- 3rd cups Almond meal (10.5 ounces) *
- 1 tablespoon cinnamon
- 1 tablespoon Ground cardamom
- 2nd TL baking powder
- 1 TL salt
- 1 TL Baking soda
- 1 1/2 cups Monk fruit sweetener
- 2nd Large Eggs
- 1/2 Cup Tahini
- 5 tablespoon Unsweetened almond milk
- 1 TL Vanilla extract
- 2nd cups Grated zucchini, packaged (approx. 2 medium-sized zucchini)
Preheat your oven to 350 degrees and set the grate to a level below the center. Spray a muffin tin with cooking spray.
Mix almond flour, cinnamon, cardamom, baking powder, salt and soda in a medium bowl and set aside.
Mix the monk fruit, eggs, tahini, almond milk and vanilla extract well in a large bowl with an electric hand mixer.
Pour the dry mixture into the moist mixture and stir until a thick dough forms. Finally, carefully fold in the grated zucchini until it is evenly mixed.
Spread the mixture over 12 muffin cavities and fill to the brim. I like to use a large ice cream scoop as this gives them the really nice domed top!
Bake for about 20-22 minutes until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes. Then transfer to a wire rack to COMPLETELY cool.
* As with any gluten-free baking, please weigh your flour for accurate results
Calories: 217kcal | Carbohydrates: 8.6G | Protein: 8.2G | Fat: 18.5G | Saturated fatty acids: 1.9G | Polyunsaturated fat: 2.5G | Monounsaturated fatty acids: 2.4G | Cholesterol: 31mg | Sodium: 221.1mg | Potassium: 132.2mg | Dietary fiber: 4thG | Sugar: 1.5G | Vitamin A: 400IU | Vitamin C: 1.9mg | Calcium: 112mg | Iron: 2.1mg
I RECOMMEND FOR THIS RECIPE:
Low carb keto zucchini muffins
Amount per serving
Calories 217 Calories from fat 167
% Daily value *
fat 18.5 g28%
Saturated fat 1.9 g12%
Polyunsaturated fat 2.5 g
Monounsaturated fat 2.4 g
cholesterol 31 mg10%
sodium 221.1 mg10%
potassium 132.2 mg4%
carbohydrates 8.6 g3%
Sugar 1.5 g2%
protein 8.2 g16%
Vitamin A. 400 IU8th%
vitamin C 1.9 mg2%
calcium 112 mg11%
iron 2.1 mg12%
* The daily percentages are based on a 2000 calorie diet.
WEIGHT POINTS PER SERVING: SMART POINTS: 7 POINTS +: 6. OLD POINTS: 5
(Per 1 muffin)
IF YOU DO THIS RECIPE, PLEASE REMEMBER TO MEET @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I love to see your recipe recoveries! <img class = "wp-smiley pib-hover-img lazy loaded" src = "https://cf.foodfaithfitness.com/wp-includes/images/smilies/icon_smile.gif” alt=”:) :)” data-src=”https://cf.foodfaithfitness.com/wp-includes/images/smilies/icon_smile.gif” data-pin-url=”https://www.foodfaithfitness.com/spooky-banana-cupcakes-with-chocolate-and-coconut-cream/” data-pin-nopin=”true”/>
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