Keto Chocolate Almond Butter Zucchini Muffins

14 30 188
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Keto Chocolate Almond Butter Zucchini Muffins
Health Highlights


4 medium egg Egg
1 dash Vanilla bean powder
1/3 tsp Nutmeg, ground
1 tsp Maca powder
1 tsp Mesquite powder
1 pinch Himalayan sea salt
1/4 cup Coconut flour (or Tigernut flour)
1 tsp Baking soda
2 tbsp Pumpkin purée, canned
1/2 tsp Cinnamon
2 tbsp Almond butter
1/2 medium Zucchini (ground in a food processor=)
2 tbsp Coconut oil
1/4 cup Brazil nuts (chopped, for garnish)


1. Preheat your oven to 350°F and then line a muffin tin with the cups.

2. Then, in a large bowl add in the eggs, almond butter, coconut oil, maca, mesquite, almond butter, and processed zucchini.

3. Using a whisk, stir the contents briskly until well combined.

4. Next, add in flour, baking soda, salt, cinnamon, and nutmeg. Then blend the mixture together until creamy consistency. (If you think there's not enough flour, don't worry it works itself out well in the end.)

5. Add the mixture into a measuring cup with a spout that allows it to pour easily into each of the muffin moulds. Leave some room for the muffins to grow (so about two-thirds). Add on top of each muffin the chopped brazil nuts.

6. Put the muffin tin in the oven and bake for 20-25 minutes or until a toothpick comes out clean. Serve warm or store in the refrigerator.

Nutrition Facts

Per Portion

Calories 188
Calories from fat 137
Calories from saturated fat 59
Total Fat 15.3 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 4.7 g
Cholesterol 127 mg
Sodium 292 mg
Potassium 298 mg
Total Carbohydrate 7.3 g
Dietary Fiber 3.8 g
Sugars 2.2 g
Protein 7.4 g

Dietary servings

Per Portion

Meat Alternative 0.7
Vegetables 0.3

Energy sources