Low carb zucchini muffins are a tasty snack or grab & go breakfast. Grain free and sugar free.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course
Breakfast, Snack
Cuisine
British
Servings
8 muffins
Calories
175 kcal
2x
3x
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6 medium eggs
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75 g / 3/4 cup coconut flour
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75 ml / 1/3 cup coconut oil melted
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30 g / 1/4 cup granulated sweetener (So Nourished)
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4 drops stevia equivalent to 1 tsp table sugar
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1/2 tsp baking soda
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1 tsp cinnamon
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INSTRUCTIONS
Combine all ingredients except the zucchini in a bowl or a food processor and mix well.
Stir in the zucchini.
Line a muffin pan with paper cups and half-fill each cup with the dough.
Bake at 180 Celsius for 25 minutes or until lightly browned on top.
I used both erythritol and liquid stevia in this recipe, because I find that this prevents either taste (the cooling taste of erythritol and the metallic taste of stevia) from coming through.
NUTRITION
Calories: 175kcal
Protein: 5.7g
Fat: 13g
Cholesterol: 122mg
Sodium: 68mg
Potassium: 102mg
Fiber: 3.8g
Sugar: 1.2g