Keto Flourless Zucchini Muffins

Makes 6 servings

Get ready for a flavor revolution with Keto Flourless Zucchini Muffins! These moist, tender muffins are packed with nutritious zucchini and a burst of delightful flavors, all while staying low-carb and flour-free. Perfect for breakfast, a snack, or a fun treat, each bite offers a unique twist on classic muffins that will have your taste buds dancing with joy.

INGREDIENTS

1 1/2 cups grated raw zucchini
1/2 cup chopped pecans
1 tsp. baking soda
2 cups blanched almond flour
1 1/2 tsp. ground cinnamon
2 large eggs
2 egg whites
1/2 cup + 2 tablespoon Golden Monkfruit Sweetener
2 tablespoon buttermilk
1/2 tsp. salt

INSTRUCTIONS

1. Preheat oven to 350F/175C. Let almond flour reach room temperature if from freezer.
2. Wash, dry, and grate zucchini. Squeeze out excess water using cheesecloth or a kitchen towel. Measure 1 1/2 cups of grated zucchini.
3. Coarsely chop pecans or other nuts.
4. Beat 2 eggs and 2 egg whites with a hand mixer until tripled in size, about 2 minutes. Add sweetener and buttermilk.
5. Combine 2 cups almond flour, salt, baking soda, and cinnamon in a bowl.
6. Stir egg mixture into almond flour mixture until just combined. Fold in zucchini and pecans gently.
7. Spray muffin cups with non-stick spray. Divide batter into 6 cups, filling them about 2/3 full.
8. Bake for 45 minutes, until tops are browned and a toothpick comes out clean.
9. Cool muffins on a rack for at least 20 minutes before eating.