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.
Hold up for a sec’ though. We did not even discuss the ZUCCHINI that is pairing with the TAHINI in these keto low carb muffins with almond flour. (Can’t stop. Won’t stop.)
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.
So, we may as well add “breakfast” and “snack” to that food roster and bake our vegetal friend right inside pillowy-soft bites of muffin BLISS.
Healthy Swaps
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
- Salt
- Baking Soda
- Natural Monkfruit Sweetener
- Large Eggs
- Tahini
- Unsweetened Vanilla Almond Milk
- Vanilla Extract
- Grated Zucchini, packed
How to make Keto Zucchini Muffins
Prepare
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.
Stir
Add the almond meal, cinnamon, cardamom, baking powder, salt and soda to a medium bowl and stir until combined. Set aside.
Beat
In a large bowl, beat together the monkfruit, eggs, tahini, vanilla almond milk and vanilla extract with a hand blender until smooth.
Combine
Add the dry ingredients to the wet and stir until combined well. Next, fold in the grated zucchini until just mixed.
Bake
Divide the batter evenly between the muffin cavities. Bake for about 20-22 minutes, or until an inserted toothpick comes out clean!
Enjoy
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
Almond Flour Chocolate Paleo Zucchini Bread
Low Carb Paleo Zucchini Lasagna
Zucchini Noodles with pesto and Fried Eggs
Ingredients
- 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)
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!
Tips & Notes:
Nutrition Info:
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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Bethany @ Athletic Avocado says
My mind keeps saying zucchini tahini on repeat now lol! As much as I lurveee zucchini bread/muffins, I can imagine the addition of tahini making them even better! Mmmm so fluffy and moist 🙂
Taylor Kiser says
HAHA right?! Mine does too!!! You would love these!
[email protected] says
Im currently obsessed with Tahini! This looks amazing! The only thing I would switch out is the almond meal only because I don’t care about low carb and prefer a lower calorie option.
Taylor Kiser says
Just remember almond meal is much different than other flours if you make them – it’s not a one to one switch! Thanks Patrick!
Emily says
HAPPY FLUFFY muffins? They look and sound so good, and I love how zucchini and tahini go well together.
Taylor Kiser says
Haha! Thanks Emily! Yay for happy and fluffy food!
Denisse | Le Petit Eats says
I’m so intrigued by this flavor combo! And definitely into the whole sneaking veggies into baked goods aspect!
Taylor Kiser says
Thanks Denisse! I love the flavors together!
Sarah @ cookathome.info says
Does it need the Monk fruit sweetener or could you substitute with other sweeteners? And yes, I had ‘zucchini tahini’ going through my head all morning!
Taylor Kiser says
I can’t tell you for sure, as the recipe was only tested with Monkfruit – sorry! Let me know if you try something!
Sarah @ cookathome.info says
Hi Taylor – just letting you know I played around with your recipe a little and used Medjool dates for the sweetener instead of the Monkfruit. And they still turned out really moist and yummy! Also made it into a slice … with cashew/date frosting. And still had ‘zucchini tahini’ in my head!
Taylor Kiser says
SO funny..I literally JUST tested a date sweetened muffin! Great minds!
Glad it’s still stick in your head 😉
Colleen Lemke says
These turned out delicious! This recipe was the first “sweet” Keto treat I made when I started doing Keto in November 2018 and they remain one of my favorites! I made some “pumpkin” muffins and threw them out because they didn’t compare to the fluffy high rise of these muffins!
Taylor Kiser says
Ahhhh yay! This made my day! Thanks!
Jen says
Wow! I thought these would be fantastic….nope. I’ve gone back over the recipe several times to see if I had done something wrong….but I followed it exactly. The amount of cardamom is waaaaay too much….very overpowering. But the worst of it is the amount of monk fruit it asks for. These are sooooo sickenly sweet….and I love sweet…but this is far too much.
Taylor Kiser says
Hi, Jen! Everyone has different taste preferences. I’m sorry you didn’t like the sweetness level. Feel free to lower the amounts used to suit your personal preference. Have a great day!