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 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12Muffins
Calories 217kcal
Author FoodFaithFitness
Ingredients
3CupsAlmond meal(10.5 oz)*
1TbspGround cinnamon
1TbspGround Cardamom
2tspBaking powder
1tspSalt
1tspBaking soda
1 1/2CupsMonk fruit sweetener
2LargeEggs
1/2CupTahini
5TbspUnsweetened vanilla almond milk
1tspVanilla extract
2CupsGrated zucchini, packed(about 2 medium zucchinis)
Instructions
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.
DEVOUR!
Notes
*As with all gluten free baking, PLEASE weigh your flour to ensure accurate results