Keto Zucchini Bread Muffins
2.4g
Net Carbs
10.3g
Protein
12.4g
Fat
5.9g
Fiber
174
Calories
Cooking tip: Zucchini releases water while cooking so these muffins stay really moist.
Ingredients:
- 2 tablespoons Canola Vegetable Oil
- 1 ounce Vanilla Whey Protein
- 3/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/8 teaspoon Nutmeg (Ground)
- 4 1/2 ounces Zucchini
- 1 cup Organic 100% Whole Ground Golden Flaxseed Meal
- 1/3 cup Sucralose Based Sweetener (Sugar Substitute)
- 1 1/2 teaspoons Cinnamon
- 1/8 teaspoon Allspice Ground
- 1 teaspoon Vanilla Extract
- 2 large Eggs (Whole)
- 1/4 teaspoon Salt
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.
