Easy Keto Chocolate Zucchini Muffins

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These Keto Chocolate Zucchini Muffins are a great way to use the delicious zucchini you have growing in your garden, made with coconut flour, cocoa powder, and sugar-free chocolate chips. Each muffin has just 4 net grams of carbs.

» Also see our Keto Cinnamon Muffins and Keto Blueberry Muffins.

Chocolate zucchini muffins, keto chocolate zucchini muffins

With a low carb count, these muffins can sub in for breakfast, a quick delicious snack, or dessert when you’re craving something sweet.

Made with coconut flour, and that wonderfully fresh zucchini, these muffins have a fluffy and moist interior. You can also add sugar-free chocolate chips to make them even more decadent.

I love these as an easy breakfast muffin. They keep well in the refrigerator, for up to 5 days, or in the freezer, so you can just grab one in the morning. They’re also a great gluten-free, low-carb alternative to regular flour muffins.

What Kind of Sugar Substitute to Use

This recipe calls for a brown sugar substitute. Most of the major types of substitute sugar have a brown sugar option, so you can choose what you like. I mostly use allulose as a sugar substitute. Here is the brown sugar blend I use.

You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I think you’ll really like it, especially if you also don’t like the cooling effect.

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Learn more about low-carb sweeteners and conversion here.

What Flour to Use

There are many different ways you can make keto muffins, but this recipe uses coconut flour. You can substitute almond flour if you need to. It will be a 3:1 ratio, so you’ll need 1 1/2 cups almond flour. You can also substitute 1 cup almond flour and 1 tablespoon coconut flour.

The recipe won’t work the same way with other flours, or other ratios of these flours.

Ingredients You’ll Need

Ingredients for Chocolate zucchini muffins
  • Coconut flour – This recipe uses coconut flour.
  • Sugar substitute – I use this allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect.
  • Unsweetened cocoa powder – Look for an unsweetened cocoa powder that is Dutch processed, like this one.
  • Coconut oilCoconut oil has many nutrients that are healthy, so I prefer using it versus any other cooking oil. Use MCT oil or organic extra-virgin coconut oil.
  • Baking powder – This is your leavening agent that will help the muffins rise.
  • Salt – The salt helps to bring out the flavors of the chocolate and zucchini.
  • Eggs – I use two large eggs for this recipe.
  • Zucchini – Grate a fresh zucchini for the best, freshest flavor.
  • Sugar-free chocolate chips – I use Lily’s semi-sweet or dark chocolate chips.

How to Make Keto Chocolate Zucchini Muffins

Preheat the oven to 350° F. Add muffin liners to 12 slots in a regular-sized muffin tin. You can also use a mini muffin pan, if you want. It will make 24 mini muffins.

Add all the muffin ingredients to a mixing bowl. Stir well to combine. Some recipe want you to mix the dry ingredients together, then the wet ingredients and combine them. I’ve tried it both ways and I can detect no difference. So save on time and bowls and just combine everything with a whisk in one bowl.

Muffin batter

Scoop the filling into each of the muffin liners, filling it just to the top of the liner. I use muffin liners that are about 1/2″ shorter than the top of the muffin pan. I fill them just to the top of the liner. You can see below how full they are. There is enough batter to fill each to this level.

Batter in muffin tins

If using a regular-sized muffin tin, bake the muffins for approximately 20 minutes at 350° F. For mini muffins, bake for 12-14 minutes.

The muffins are done when a toothpick inserted comes out clean. The tops will be slightly browned and no longer wet-looking. They might still be a little squishy to the touch.

Cooked muffins in muffin tin

Allow the muffins to cool completely before you dig in. They need to firm up and won’t really do that until they’re cooled.

I recommend eating these within a few days. They should be stored in the refrigerator if not eaten right away. They’ll keep for 5 days in the refrigerator. You can also freeze these muffins after they’ve baked and cooled. They reheat well in the microwave or air fryer in just a minute or two.

» Love this recipe? Try these Keto Blueberry Muffins or this Keto Lemon Mug Cake.

Chocolate zucchini muffins

Frequently Asked Questions

How Many Carbs Are In These?

Each keto chocolate zucchini muffin contains 4 net grams of carbs. That’s total carbs minus fiber and sugar alcohols.

Can You Freeze These Muffins?

Yes. You can freeze these muffins after they’ve baked and cooled. Store in an air tight container for up to 3 months. They reheat well in the microwave or air fryer.

Chocolate zucchini muffins

What to Serve Them With?

I don’t think you need to serve them with anything. They’re great on their own, especially warmed up a little bit. However, they are also really good with butter or cream cheese spread. Just cut them in half and spread on the butter.

Other Breakfast Recipes To Try

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Chocolate zucchini muffins

Easy Keto Chocolate Zucchini Muffins

These Keto Chocolate Zucchini Muffins mixes coconut flour, cocoa powder, and sugar-free chocolate chips. Each muffin has just 4 net grams of carbs.
5 from 28 votes
Print Rate
Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: Chocolate, Zucchini
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 12 Muffins
Calories: 98kcal
Author: Laura

Equipment

Ingredients

  • 1/2 cup coconut flour
  • 1/3 cup sugar substitute allulose, erytritol, etc
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup zucchini finely shredded
  • 1/2 cup sugar-free chocolate chips

Instructions

  • Preheat the oven to 350° F. Put muffin liners in the muffin pans (either 1 regular muffin tin or 2 mini muffin tins).
  • In a mixing bowl, combine all of the ingredients. Whisk together until smooth.
  • Fill the muffin liners to the top with the batter. For regular sized muffins, bake for 20 minutes. For mini muffins, bake for 12-14 minutes, or until the tops are no longer wet and a toothpick inserted comes out clean. Remove from the oven and let cool completely on a wire rack.

Notes

  • You can make these in 1 regular muffin tin for 12 muffins, or make them in 2 mini muffin tins for 24 mini muffins.

Nutrition

Calories: 98kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 93mg | Potassium: 63mg | Fiber: 3g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Chocolate zucchini muffins
Easy Keto Chocolate Zucchini Muffins

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