Low carb zucchini muffins (recipe)
| Low carb zucchini muffins (recipe) | |
|---|---|
| Name | Low carb zucchini muffins |
| Ingredients | Eggs • Vanilla extract • Erythritol • Splenda granular • Unsalted butter • Zucchini • Cinnamon • Baking powder • Salt • Pecans • Unsweetened coconut |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 146.8 |
| Fat | 14.6 |
| Protein | 3.4 |
| Carbohydrate | 1.5 |
| Fiber | 0.7 |
| Net carbohydrates | 0.8 |
| Sugar | 0.6 |
| Saturated fat | 7.4 |
| Cholesterol (mg) | 109.8 |
| Sodium | 203.6 |
| Servings | 9 |
| Yield | 9 muffins |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Low carb zucchini muffins (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Low carb zucchini muffins (recipe) image(external)
Recipe instructions
- Preheat oven to 325 8F.
- Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners.
- In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda.
- Sift coconut flour, cinnamon, baking powder, and salt together then mix into wet ingredients. Stir in zucchini, nuts, and chocolate chips and/or coconut if using.
- Dish into muffin tins (fill almost to the top since these don't rise much) and bakefor 30 minutes. Cool and refrigerate. These are better the next day and can be frozen
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Food tags
Breads, Breakfast,
Low carb zucchini muffins (recipe) details:
Time:
Prep Time in Hours and Mins:40M
"
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Contributors: Prab R. Tumpati, MD
