Keto Zucchini Muffins with Coconut Flour
Ingredients:
2 cups shredded zucchini about 1 medium zucchini
2/3 cup coconut flour
1/2 cup Swerve Sweetener or any 1 to 1 sugar replacement
1/4 cup whey protein or egg white protein
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp cloves
6 large eggs
1/4 cup butter, melted or melted coconut oil
3 to 4 tbsp water
1/2 cup chopped walnuts or pecans or chocolate chips!
Directions:
Set the shredded zucchini in a sieve in the sink and sprinkle lightly with salt. Let drain one hour, then squeeze as much liquid from the zucchini as possible.
Preheat the oven to 350F and line a muffin tin with 12 parchment or silicone liners.
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, spices, and salt. Add the zucchini, eggs, butter, and 3 tbsp water. Add additional water if the batter is overly thick (low carb batters tend to be quite thick as it is. This should be scoopable but not pourable).
Stir in the nuts, if using. Divide the batter among the prepared muffin cups and bake about 25 minutes, until the tops are lightly browned and firm to the touch.
Remove and let cool in the pan.
Servings: 12
Nutritional Information: Calories: 141, Fat: 8.7g, Carbohydrates: 5.2g, Fiber: 2.8g, Protein: 6.5g
