Zucchini Chocolate Muffins (Keto friendly, of course)

Sometimes, even when you are working to avoid sugar, you still find yourself wanting sweets.  I do my best to avoid sweets when I can, because I feel that even artificial sweeteners that don’t raise blood sugar, can still lead to craving more sweets, just because they taste good.  But, I don’t believe that avoiding anything sweet, all the time, is the answer either.  To be successful with the Ketogenic way of eating, you still need to eat food that you enjoy.  You just need to do it in moderation and make sure that those foods align with Ketogenic standards.  The bottom line is “You can have your cake, and eat it too.” Just make sure that cake is Keto and you don’t go overboard!

While these technically fall under the muffin category, they are decadently chocolatey.  I like my chocolate baked goods to be sweet, so it took me a bit of experimentation for find the right balance of chocolate and sweetness.  The zucchini adds moisture that many Keto baked goods lack.  So I really enjoy the addition of zucchini to this recipe!

 

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Add a bit of whipped up Heavy Whipping Cream on top!

 

These make a great breakfast muffin, pop them in the microwave for about 30 seconds to warm them up add a pat of Kerrygold on top!  Perfection.  Or throw some HWC on top and enjoy it as a delicious, chocolatey dessert! (A Keto friendly ice cream on top would be excellent too).  The macros are pretty great for a treat, especially if you are counting net carbs (a little carb heavy if you count total carbs, due to the fiber in the coconut flour). Enjoy!

Ingredients:

1 small zucchini, grated
3/4 cup coconut flour
1 cup Swerve
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 large eggs
1/2 cup olive oil
1 ounce unsweetened baking chocolate
1 tsp vanilla
1/4 cup Vanilla Jordan’s skinny syrup

Directions:

Preheat oven to 350 degrees F. Grease muffin tin.

Mix together coconut flour, swerve, cocoa powder, baking powder, baking soda and salt in a large bowl.   In a separate medium, microwave safe bowl, melt baking chocolate.  To the baking chocolate add olive oil and mix well.  Add eggs, vanilla and Jordan’s syrup and mix well.  Pour wet mixture into dry mixture while stirring mixture.  Mixture will be somewhat thick.  Mix zucchini into mixture.  Use two spoons to evenly divide batter between 12 greased muffin cups.

Bake for 18-20 minutes. Cool on wire rack and enjoy!

Macros per muffin: Cal: 167, Total carbs: 7.7, Net Carbs: 4, Fat: 14, Protein: 5

 

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