Keto Chocolate Almond Butter Zucchini Muffins

Keto Chocolate Almond Butter Zucchini Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 6

Ingredients


4 medium egg Egg
1/4 tsp Vanilla bean powder
1/8 tbsp 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)

Instructions


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 205
Calories from fat 156
Calories from saturated fat 75
Total Fat 17.4 g
Saturated Fat 8.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 5.2 g
Cholesterol 113 mg
Sodium 264 mg
Potassium 205 mg
Total Carbohydrate 6.1 g
Dietary Fiber 2.3 g
Sugars 2.0 g
Protein 6.1 g

Dietary servings

Per Portion


Meat Alternative 0.7
Vegetables 0.3

Energy sources


Pygal12%411.9022994244038113.25462831795576%380.30610282146944282.749466101297112%347.8127381104377113.3664121084174612%76%12%CarbohydratesFatProtein
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