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+ servings

Low Carb Keto Zucchini Muffins

These Low Carb Keto Zucchini Muffins use almond flour and tahini to make them so moist and fluffy! Healthy, gluten free and dairy free too!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 217kcal


  • 3 Cups Almond meal (10.5 oz)*
  • 1 Tbsp Ground cinnamon
  • 1 Tbsp Ground Cardamom
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 1 1/2 Cups Monk fruit sweetener
  • 2 Large Eggs
  • 1/2 Cup Tahini
  • 5 Tbsp Unsweetened vanilla almond milk
  • 1 tsp Vanilla extract
  • 2 Cups Grated zucchini, packed (about 2 medium zucchinis)


  • Preheat your oven to 350 degrees and adjust the oven rack to one level below the middle. Spray a muffin pan with cooking spray.
  • In a medium bowl, stir together the almond meal, cinnamon, cardamom, baking powder, salt and soda and set aside.
  • In a large bowl, using an electric hand mixer, beat together the monk fruit, eggs, tahini, almond milk and vanilla extract until well combined.
  • Add the dry mixture into the wet mixture and stir until combined and a thick batter forms.  Finally, gently fold in the grated zucchini until evenly mixed.
  • Divide the mixture between 12 muffin cavities, filling to the top. I like to use a large ice cream scoop, as this gives them that really nice, domed top!
  • Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool COMPLETELY.


*As with all gluten free baking, PLEASE weigh your flour to ensure accurate results


Calories: 217kcal | Carbohydrates: 8.6g | Protein: 8.2g | Fat: 18.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2.4g | Cholesterol: 31mg | Sodium: 221.1mg | Potassium: 132.2mg | Fiber: 4g | Sugar: 1.5g | Vitamin A: 400IU | Vitamin C: 1.9mg | Calcium: 112mg | Iron: 2.1mg