Keto Zucchini Bread Muffins Recipe

Name: Keto Zucchini Bread Muffins
Prep time: 10M
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 Egg (Whole); 2 Canola Vegetable Oil; 1 Vanilla Extract; 4.5 Zucchini; 1 Organic 100% Whole Ground Golden Flaxseed Meal; 1 Vanilla Whey Protein; 0.33 Sucralose Based Sweetener (Sugar Substitute); 1.5 Cinnamon; 0.75 Baking Powder (Straight Phosphate, Double Acting); 0.25 Salt; 0.13 Allspice Ground; 0.13 Nutmeg (Ground)

2.4g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.3g

Protein

12.4g

Fat

5.9g

Fiber

174.8cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 large Egg (Whole)
2 tbsp Canola Vegetable Oil
1 tsp Vanilla Extract
4 1/2 oz Zucchini
1 cup Organic 100% Whole Ground Golden Flaxseed Meal
1 oz Vanilla Whey Protein
0 1/3 cup Sucralose Based Sweetener (Sugar Substitute)
1 1/2 tsp Cinnamon
0 3/4 tsp Baking Powder (Straight Phosphate, Double Acting)
0 1/4 tsp Salt
0 1/8 tsp Allspice Ground
0 1/8 tsp Nutmeg (Ground)

DIRECTIONS

Preheat an oven to 350°F. Grease 6 wells of a standard non-stick muffin tin.
Combine the eggs, oil and vanilla in a small bowl. Using a whisk beat until frothy about 1 minute. Shred the zucchini, add it to the bowl mixing to combine.
Add the flax meal, protein powder, granular sugar substitute, baking powder, salt, and spices. Mix with a spoon to combine.
Bake for 25 minutes until slightly puffed, golden and cooked through. Enjoy with cream cheese if desired.

Cooking Tip

Zucchini releases water while cooking so these muffins stay really moist.