Keto Chocolate Zucchini Muffins

Got lots of zucchini?! Make keto zucchini muffins. Using my favor secret ingredients to make fluffy muffin tops you can easily enjoy a double chocolate keto muffin and stick to your goals. Similar to my keto pumpkin muffins and lemon blueberry muffins, these zucchini muffins will be a hit with the whole family.

It’s easier than you think to get fluffy, bakery style muffins without using any all-purpose flour, or sugar. With just a few special ingredients, we can get the perfect muffin texture with a unique chocolatey flavor.  

Since we aren’t using flour, we have to keep our muffins from falling flat. To achieve that muffin top, we use a combination of eggs, protein powder and baking powder to help these keto muffins rise. 

To get that unique chocolate flavor, I partnered with Earth Echo for this recipe. Using their Cacao Bliss in this keto muffin recipe gives them an amplified chocolate flavor with a hint of cinnamon. Cacao Bliss is a raw cacao powder blend that contains superfoods like turmeric, black pepper, cinnamon, lucuma and Himalayan salt. I like to use Cacao Bliss in my recipes as a substitute or in addition to cocoa powder. It adds a special flavor to my chocolate baked goods and I get the healthy benefits from the superfoods. 

Get 15% off your order of Cacao Bliss when you use my code KETOFOCUS.

1. Grate zucchini and set aside.
2. Combine dry ingredients. Almond flour, protein powder, cocoa powder, sugar free sweetener, baking powder and salt.
3. Add wet ingredients. Eggs, melted butter, sour cream.
4. Stir in chocolate chips.
5. Scoop into a muffin tin lined with muffin liners.
6. Bake for 15-18 minutes.

Key ingredients & substitutions

• Zucchini – Helps to add moisture to our keto muffins. Low carb breads and baked goods tend to get dry easily as they don’t contain sugar with normally would help to absorb moisture. Zucchini is hydrating and will provide plenty of moisture to keep these muffins spongy and moist.
• Almond flour – The low carb flour used in this recipe for keto chocolate muffins, almond flour is light and airy and will help to keep these texture of our muffin cake airy. For nut allergies, use sunflower seed flour which measures cup for cup with almond flour. Coconut flour can probably be used; however, I haven’t tested this yet. If I were to try, I would use 3/4 cup coconut flour.
• Sugar free sweetener – Use your favorite, as long as it measures cup for cup with sugar. Erythritol and monkfruit blends are my favorite.
• Protein powder – Forms a protein matrix to help retain air bubbles from the leavening agent (baking powder). In other words, it helps to get our muffins fluffy and form that iconic muffin top. If you don’t have protein powder or refuse to buy it, substitute with egg white powder or coconut flour..
• Cocoa powder – Can either use unsweetened cocoa powder or Cacao Bliss.
• Baking powder – The leavening agent
• Salt – To enhance the sweetness and balance the recipe.
• Eggs – For structure and support.
• Sour cream – Works as an acid to active the leavening agent (baking powder) and helps to neutralize the egg flavor from the eggs.
• Melted butter – Fat for moisture.
• Chocolate chips – Look for sugar free.  ChocZero is my favorite brand of chocolate chip. Save 10% off your order with my affiliate code KETOFOCUS.