These muffins are tasty and moist. They are also low in carbs as well as being gluten free but you won’t be able to tell because they are that good.
Keto Carrot Zucchini Muffins
Notes
These muffins are tasty and moist. They are also low in carbs but you won’t be able to tell because they are that good.
The golden sweetener blend I use is this one: https://amzn.to/4j46Cci
The Ghee I recommend is https://amzn.to/4k2Dxis
This one is 8 oz jar.
If you prefer using Coconut oil this is the one I recommend: https://amzn.to/43uZS2u
The other Ghee I like is this one: https://amzn.to/4jWjane
This one I love the jar, it is 32 oz.jar And I found it is a great buy
sea salt I used
Ingredients
- 1 Cup melted ghee/ butter or coconut oil
- 3/4 Cup golden sweetener I use Allulose/Monk fruit golden blend
- 5 eggs
- 1 teaspoon of vanilla extract
- 1/2 Cup heavy cream, coconut milk or almond milk
- 2 1/2 Cups of sifted almond flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 Cup coconut flakes/shredded
- 1 Cup carrots shredded
- 1 Cup zucchini shredded
- 1 Cup roughly chopped pecans
Instructions
- Preheat oven to 365 degrees.
- Grease or line with parchment paper cups 12 cup muffin pan and 24 mini muffin pan ( only using 20)
- In a large bowl using electric beaters, beat melted ghee, coconut oil or butter with brown sugar substitute together.
- Add 5 eggs , one at a time
- Add vanilla extract, 1/2 cup heavy cream, coconut cream, coconut milk or almond milk and combine well.
- Next add carrots and zucchini, mix well. Set the wet ingredients aside.
- In another bowl combine dry ingredients: almond flour, baking powder, spices and sea salt.
- Add the dry ingredients to the wet ingredients and mix well.
- Fold in coconut flakes and pecans
- Bake the regular muffins for 20-25 mins and the mini muffins 15-18 minutes, check to make sure the tooth pick comes out clean.
- Let cool.
Nutrition Facts
Keto Carrot Zucchini Muffins
Serves: 24 muffins
|
Amount Per Serving: 1 Regular size muffin
|
||
|---|---|---|
| Calories | 237 | |
| % Daily Value* | ||
| Total Fat 0 | 0 | |
| Saturated Fat | 0 | |
| Trans Fat 0 g | ||
| Cholesterol 33 mg | 11% | |
| Sodium 0 | 0 | |
| Total Carbohydrate 12.9 | 4% | |
| Dietary Fiber 2.2 | 8% | |
| Sugars 9.8 | ||
| Protein 5.9 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Living Clean By Faith
Keto Vanilla Glaze/ icing
- 1 Cup confectioners sugar substitute
- 3-4 tablespoons almond milk, coconut milk or raw whole milk
- 1/2 teaspoon vanilla
- Combine ingredients and if to thick add more milk until desired consistency.
- Frost cool muffins
- Store in frig or freeze
Macros for regular size muffins using coconut cream:
- Calories: ~237 kcal
- Protein: ~5.9 g
- Fat: ~19.5 g
- Carbohydrates: ~12.9 g
- Fiber: ~2.2 g
- Net Carbs: ~10.7 g
- Sugar: ~9.8 g
- Cholesterol: ~33 mg
Macros for mini muffins using coconut cream:
- Calories: ~79 kcal
- Protein: ~ 2.0 g
- Fat: ~ 6.5 g
- Carbohydrates: ~ 4.3 g
- Fiber: ~ 0.7 g
- Net Carbs: ~3.6 g
- Sugar: ~3.3 g
- Cholesterol: ~11 mg
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