Keto Zucchini Muffins Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender muffins made with coconut flour and loaded with shredded zucchini, kept light and fluffy with protein powder. These are naturally gluten-free and low-carb, ideal for keto breakfasts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups shredded zucchini (about 1 medium zucchini (196g))
- 2/3 cup coconut flour ((71g))
- 1/2 cup brown sugar replacement
- 1/3 cup unflavored whey protein powder (or egg white protein)
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp cloves
- 5 large eggs
- 1/3 cup butter, melted (or melted coconut oil)
- 3 to 4 tbsp water
- 1/2 cup chopped walnuts or pecans (or chocolate chips!)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 128mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.