Keto Chocolate Zucchini Muffins

Prep Time 15

Cook Time 40

Total Time 55

Servings Muffins

Calories 278kcal

Prep. Preheat oven to 375 F and line muffin tin pan with muffin liners. Shred zucchini (1) using a large cheese grater and measure 1/2 cup. Discard the rest. Place zucchini in paper towels and squeeze to remove as much liquid as possible.
Combine. In a large bowl, combine almond flour (1 1/4 cup), psyllium husk (1/4 cup), cocoa powder (1/4 cup), baking powder (2 teaspoons), salt (1/4 teaspoon), and erythritol (1 cup). Add water (1/4 cup), eggs (3), and avocado oil (2 tablespoons), and stir to combine. Fold in the zucchini and sugar free chocolate chips (1/4 cup).
Bake. Evenly divide the batter into your prepared muffin pan. Sprinkle additional chocolate chips on top, and press to adhere. Bake in preheated oven for 26-29 minutes. Enjoy!

Zucchini - it's important to remove as much liquid as you can with towels from the zucchini, otherwise, your muffins will have a gummy texture.
The flour - For a texture most similar to wheat flour, purchase fine-grained almond flour, (Bob's Red Mill, Trader Joe's, or Costco brand).
The psyllium husk - This recipe has only been tested with NOW psyllium husk -- each brand absorbs liquid differently and will yield different results.
The sweetener - If using a different brand of erythritol, know that it's 70% as sweet as Swerve/Lakanto, and you'll want to adjust accordingly.
The chocolate - My favorite brand of sugar free chocolate chips are Lily's-- the best prices I've found are at Walmart.
Cocoa Powder - I much prefer dutch process cocoa powder as it’s less bitter.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com