Keto Zucchini Bread Muffins Recipe


Atkins Keto Zucchini Bread Muffins
2.4g
Net Carbs
Prep Time: 10 Minutes
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 How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 tsp SALT Morton Salt, Inc.
  • 4 1/2 oz Zucchini
  • 0 1/8 tsp Nutmeg (Ground)
  • 1 oz Vanilla Whey Protein
  • 2 large Egg (Whole)
  • 0 3/4 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 2 tbsp Canola Vegetable Oil
  • 1 tsp Vanilla Extract
  • 0 1/3 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 1/2 tsp CINNAMON Sugar 'N Spice, Inc.
  • 1 cup Organic 100% Whole Ground Golden Flaxseed Meal
  • 0 1/8 tsp Allspice Ground

DIRECTIONS

  1. Preheat an oven to 350°F.  Grease 6 wells of a standard non-stick muffin tin.  
  2. 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. 
  3. Add the flax meal, protein powder, granular sugar substitute, baking powder, salt, and spices.  Mix with a spoon to combine.  
  4. 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.