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 large eggs
- 2 tablespoons canola vegetable oil
- 1 teaspoon vanilla extract
- 4 1/2 ounces zucchini
- 1 cup ground golden flaxseed meal
- 1 ounce vanilla whey protein
- 1/3 cup sucralose based sweetener (sugar substitute)
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
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. Evenly fill prepared wells of muffin pan.
- Bake for 25 minutes until slightly puffed, golden and cooked through. Enjoy with cream cheese if desired.
