Low Carb Chocolate Zucchini Muffins

Ingredients:

1/2 cup coconut flour
3/4 tsp baking soda
2 tbsp cocoa powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 large eggs
2/3 cup swerve sweetener
2 tsp vanilla extract
1 tbsp oil
1 medium zucchini, grated
1/4 cup heavy cream
1/3 cup Lily’s chocolate baking chips

Directions:

Preheat the oven to 350F

Line a 12 cup muffin tin with 9 cupcake liners and pray the inside of the liners with cooking spray

In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.

In a separate bowl, combine the eggs, vanilla, oil, cream, and zucchini.

Add the wet ingredients into the dry and stir until combined. Fold in the chocolate chips.

Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.

Remove from oven and let cool in the pan.

Servings: 9

Nutritional Information: Calories: 117, Fat: 7.7g, Carbohydrates: 12.2g, Fiber: 6.6g, Protein: 3.9g