These chocolate zucchini muffins are So darn good, it will be hard to just have one!
Low Carb Chocolate Zucchini Muffins
The thing that makes these muffins stand appart from the 400,00 other recipes you’ll find on the internet is that they’re not only gluten-free, and low carb, but also sugar free. The key ingredients are:
Xylitol – a natural sweetness made from tree bark that doesn’t spike insulin. It’s often used in sugar free gum because it prevents tooth decay, but head’s up – it’s deadly for dogs, so no muffins for fido, okay?
Almond flour – this is a great baking substitute because it’s low in carbs, high in fiber and it really tastes amazing! It can be tricky to bake with, so you want to follow the directions carefully.
Zucchini – this veggie has a super high water content which makes them low in calories and therefore carbs. They’re also great for sneaking into baked goods because you can barely tell you’re eating veggies in your muffins!
These Chocolate Zucchini Muffins also have another “secret ingredient”
First off, let me say that there’s an ingredient here that you might turn your nose up at, but I hope that you’ll keep an open mind before you chose to omit it (which you totally can). That ingredient? Protein Powder
Now hear me out – baking with protein powder is simple, it doesn’t alter the taste of your baked good and it dramatically increases the nutritional value of whatever your making. The trick is to not add too much. If you keep the ratio low enough, you’ll increase the protein content of your baked good and decrease the overall caloric value, because by weight and measurement, protein powder is less calorically dense than flour.
Now, would I recommend adding it to your child’s birthday cake? Heck no, but we’re not talking about a kid’s treat here – we’re talking about healthy snacks that won’t disrupt your weight loss efforts or spike insulin 🙂
Seriously, these are great and totally guiltless. Lots of healthy fats and protein, easy on the carbs and so soft and moist you might eat 6 at once (speaking from experience here).
Are you interested in more protein baking recipes?
First, I recommend understanding the basics of baking with protein powder. Once you’ve got that nailed, I’d recommend the following (once you’ve tried these amazing Zucchini muffins of course!):
PS – this is the protein powder I used for this recipe.
Want another Zucchini Recipe?
- Try this low carb Zucchini bread. It’s outstanding and so freaking moist!
- 1 c almond flour
- ¼ c Protein powder
- ¼ c xylitol, use stevia as an alternative, but cut way back on the volume
- 2 eggs
- 2 teaspoons baking powder
- 1/4 raw cacao, or just regular cocoa – doesn’t have to be raw
- 2 Tablespoons coconut oil
- 1 cup grated zucchini
- pinch sea salt
- Preheat oven to 375 and grease a muffin tin or loaf pan.
- Mix dry ingredients well, then add grated zucchini, coconut oil and eggs.
- Stir well and add to pan.
- Bake for 25 mins to 30 mins or until no longer soft.
Nutrition InformationYield 12 Serving Size 12 muffins
Amount Per Serving Calories 112