Best Low Carb Zucchini Muffins Recipes

Low Carb Zucchini Muffins image

Provided by muncheechee

Time 40m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 13

4 large eggs
1 -2 tablespoon sugar-free vanilla syrup or 1 teaspoon vanilla extract, and adjust sweeteners to taste
1/4 cup erythritol
1/4 cup Splenda granular (or an equivalent amount of liquid sucralose)
1/2 cup unsalted butter, softened
1 cup zucchini, grated (squeeze excess water out of zucchini before measuring and pack the measuring cup)
1/3 cup coconut flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup pecans, chopped
1/4 cup unsweetened coconut (optional)
1/4 cup sugar-free chocolate chips (optional)

Steps:

Preheat oven to 325°F.
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 bake for 30 minutes. Cool and refrigerate. These are better the next day and can be frozen.

Nutrition Facts : Calories 146.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 109.8, Sodium 203.6, Carbohydrate 1.5, Fiber 0.7, Sugar 0.6, Protein 3.4

Low Carb Zucchini Muffins image

Provided by Food Network

Categories dessert

Time 40m

Yield 12 servings

Number Of Ingredients 8

4 tablespoons wheat bran
1 1/2 cups soy flour plus 2 tablespoons
1/2 cup small diced zucchini, with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder

Steps:

Preheat oven to 375 degrees F.
Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

Zucchini Muffins- Low Carb image

Provided by chia2160

Categories Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 9

4 tablespoons wheat bran
1 1/2 cups soy flour, plus
2 tablespoons soy flour
1/2 cup zucchini, small diced with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (Splenda)
1 1/2 teaspoons baking powder

Steps:

Preheat oven to 375 degrees F.
Grease a 12-cup muffin tin with nonstick cooking spray or butter.
In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
In a larger bowl, whisk together the remaining ingredients until completely blended.
Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown.
The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.
Remove and let cool before taking out of the pan.

Nutrition Facts : Calories 140.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 73.2, Sodium 72.5, Carbohydrate 9.2, Fiber 0.6, Sugar 4, Protein 6.6