Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Coconut flour (Click here to see the brand I like best on Amazon)
  • 3/4 tsp baking soda
  • 2 tbsp cocoa powder
  • 1/2 tsp Kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 large eggs
  • 2/3 cup Granular Sweetener (Click here to see my favorite on Amazon)
  • 2 tsp vanilla extract
  • 1 tbsp oil
  • 1 Cup Packed Grated Zucchini
  • 1/4 cup heavy cream
  • 1/3 cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)

Instruction

  • Preheat the oven to 350F
  • Line a 12 cup muffin tin with 9 cupcake liners and spray the inside of the liners with cooking spray
  • In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.
  • In a separate bowl, combine the eggs, vanilla, oil, cream, and zucchini.
  • Add the wet ingredients into the dry and stir until combined.  Fold in the chocolate chips.
  • Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.  
  • Remove from oven and let cool in the pan.
  • These keto chocolate muffins should be stored in the refrigerator for up to 1 week or see notes for freezing.