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!
PIN Low Carb Keto Zucchini Muffins
Just warning you; you’re gonna like these healthy gluten free zucchini muffins.
They are SRSLY tender and fluffy and they have this spicy combination of cinnamon and cardamom that is gonna tingle your taste buds down to your tippy toes. I’m having a moment with cardamom right now. Liiiike, it goes on ALMOST everything I eat.
Those warm flavor profiles are combing with nutty notes of TAHINI that BURST in explosions of flavor goodness and are gonna make yo’ mouth say WHOA.
If you’re like WAIT WHAT TAYLOR? Tahini IN A MUFFIN? ARE YOU CRAY? I understand. But, do you not remember the vegan brownies with berries and tahini and chocolate paleo muffins with maple and tahini? Tahini in baking is the actual BEST.
It’s officially spring time which means you and I are going to be eating gluten free mac and cheese with zucchini noodles, zucchini noodles with everything pesto and fried eggs AND zucchini noodles BBQ chicken casserole left right and CENTER.
Muffins are serious comfort food in my books! They are tender, delicious, the perfect size for a snack anytime of day, or for a breakfast when you run out of time in the mornings on the way out the door! I love whipping up a batch of Almond Flour Paleo Banana Nut Muffins or some Healthy Whole Wheat Blueberry Muffins! You might be thinking, “Sure, muffins are DELISH, but aren’t they loaded with sugar and not-so-good-for-you ingredients that will leave me feeling sluggish?” I hear you on that! Many muffin recipes are loaded with sugar, but THESE low carb zucchini muffins are just as yummy without all the sugar! Here are some changes I made to make them better for you:
- White Flour: Instead of the typical all purpose flour you will find in most muffin recipes, I opted out and went for almond meal instead! It’s low carb, protein packed, and healthy!
- Sugar: Many recipes for baking call for regular, processed white sugar. I used monkfruit instead, which brings all the sweetness in a more natural and unrefined way.
- Milk: Milk is not an unhealthy ingredient, but to make these muffins dairy free, I used unsweetened almond milk instead!
What other Sugar Replacements can I use?
In these tasty almond flour zucchini muffins, I used monkfruit to sweeten them. It is a natural and delicious way to sweeten your baked goods with no weird aftertaste! SCORE! If you don’t have monkfruit and want to give a different sweetener a try, I say go for it! I can’t make any promises as to whether or not it would work, because I’ve only tried with what is listed in the ingredients but feel free to let me know how they turn out for you!
Keto Zucchini Muffins Ingredients
If you’re stomach is rumbling after reading about these AMAZE muffins, you’re not alone! Let’s round up the ingredients we’ll need to get baking! You will need:
- Almond Meal
- Ground Cinnamon
- Ground Cardamom
- Baking Powder
- Baking Soda
- Natural Monkfruit Sweetener
- Large Eggs
- Unsweetened Vanilla Almond Milk
- Vanilla Extract
- Grated Zucchini, packed
How to make Keto Zucchini Muffins
Preheat your oven to 350 degrees Fahrenheit. Move your oven rack to one below the middle, and spray a muffin pan with non-stick spray.
Add the almond meal, cinnamon, cardamom, baking powder, salt and soda to a medium bowl and stir until combined. Set aside.
In a large bowl, beat together the monkfruit, eggs, tahini, vanilla almond milk and vanilla extract with a hand blender until smooth.
Add the dry ingredients to the wet and stir until combined well. Next, fold in the grated zucchini until just mixed.
Divide the batter evenly between the muffin cavities. Bake for about 20-22 minutes, or until an inserted toothpick comes out clean!
Let them cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely. DEVOUR!!
Can you freeze Zucchini Muffins?
If you want to make a double batch for those busy mornings, or have leftovers you want to save for later, fear not! These muffins freeze fantastically! Simply store them in an airtight zip-locked freezer bag or a freezer safe airtight container. They will keep for up to 2 months in the freezer!
Other Healthy Zucchini Recipes
- 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.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+: 6. OLD POINTS:5
(Per 1 muffin)
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