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Top view of Keto zucchini muffins on a cooling rack

Low Carb Keto Chocolate Zucchini Muffins

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 Muffins
Calories 287kcal



  • 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!


  1. 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.
  2. 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).
  3. The psyllium husk - This recipe has only been tested with NOW psyllium husk -- each brand absorbs liquid differently and will yield different results.
  4. 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.
  5. The chocolate - My favorite brand of sugar free chocolate chips are Lily's-- the best prices I've found are at Walmart.
  6. Cocoa Powder - I much prefer dutch process cocoa powder as it’s less bitter.


Calories: 287kcal | Carbohydrates: 54g | Protein: 9g | Fat: 21g | Cholesterol: 82mg | Fiber: 12g | Sugar: 2g | Net Carbs: 10g | Sugar Alcohol: 32g

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