Keto-Friendly Zucchini and Almond Muffins

These muffins are a delicious and satisfying way to enjoy zucchini. They are made with almond flour, eggs, and zucchini, and are flavored with cinnamon, nutmeg, and vanilla extract.

Prep time: 15 | Cook time: 30 | Serves: 12

Ingredients

• 1 cup almond flour
• 1/2 cup shredded zucchini
• 1/4 cup granulated erythritol or other keto-friendly sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C)
2. Line a muffin tin with 12 paper liners.
3. In a medium bowl, whisk together the almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk together the eggs, butter, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Stir in the zucchini.
7. Divide the batter among the prepared muffin cups.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.