Keto Zucchini Bread Muffins Recipe
2.4g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
10.3g
Protein
12.4g
Fat
5.9g
Fiber
174.8cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
1 oz
-
2 large
-
0 1/8 tsp
-
1 cup
-
1 tsp
-
2 tbsp
-
0 3/4 tsp
-
0 1/4 tsp
-
1 1/2 tsp
-
4 1/2 oz
-
0 1/3 cup
-
0 1/8 tsp
DIRECTIONS
- Preheat an oven to 350°F. Grease 6 wells of a standard non-stick muffin tin.
- Combine the eggs, oil and vanilla in a small bowl. Using a whisk beat until frothy about 1 minute. Shred the zucchini, add it to the bowl mixing to combine.
- Add the flax meal, protein powder, granular sugar substitute, baking powder, salt, and spices. Mix with a spoon to combine.
- Bake for 25 minutes until slightly puffed, golden and cooked through. Enjoy with cream cheese if desired.
Cooking Tip
Zucchini releases water while cooking so these muffins stay really moist.