Keto Zucchini Bread Muffins Recipe
![Atkins Keto Zucchini Bread Muffins](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/317a63de041c975a7c8af55558278c19_Keto%20Zucchini%20Bread%20Muffins.jpg)
2.4g
Net Carbs
Net Carbs
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
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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2 large Egg (Whole)
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2 tbsp Canola Vegetable Oil
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1 tsp Vanilla Extract
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4 1/2 oz Zucchini
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1 cup Organic 100% Whole Ground Golden Flaxseed Meal
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1 oz Vanilla Whey Protein
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0 1/3 cup Sucralose Based Sweetener (Sugar Substitute)
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1 1/2 tsp Cinnamon
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0 3/4 tsp Baking Powder (Straight Phosphate, Double Acting)
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0 1/4 tsp Salt
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0 1/8 tsp Allspice Ground
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0 1/8 tsp Nutmeg (Ground)
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.