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Low Carb Zucchini Muffins

Name: Low Carb Zucchini Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 tbsp ground nutmeg; 1 tsp Cinnamon; 1/2 tsp Baking Soda; 1 serving Whole Foods Market Liquid Stevia Drops; 12 servings Great Value Altern No Calorie Sweetener; 5 servings Spectrum Organic Virgin Coconut Oil; 3 servings Hodgson Mill Coconut Flour; 6 large Eggs; 1 serving HEB Zucchini

Average Rating

5.0

A low carb zucchini recipe.

Servings	Prep Time	Cook Time
15	10 mins	25 mins

Ingredients

1/4 tbsp ground nutmeg

1 tsp cinnamon

1/2 tsp baking soda

2-4 liquid stevia drops

1/4 cup sweetener

5 tbsps virgin coconut oil

3/4 cup coconut flour

6 large eggs

1 cup zucchini

Directions

1.	Preheat oven to 350 °F (175 °C).
2.	Grate the zucchini and melt the coconut oil in the microwave.
3.	Combine all ingredients except the zucchini in a bowl or a food processor and mix well.
4.	Stir in the zucchini.
5.	Line a muffin pan with paper cups and half fill each cup with the dough.
6.	Bake for 25 minutes or until lightly browned on top.

Nutrition summary

There are 88 calories in 1 serving of Low Carb Zucchini Muffins.

Calorie split: 66% fat, 19% carbs, 15% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

% Daily Values*

Total Fat

7.3g

Saturated Fat

5.151g

26%

Trans Fat

Polyunsaturated Fat

0.274g

Monounsaturated Fat

1.1g

Cholesterol

85mg

28%

Sodium

70mg

Total Carbohydrate

4.73g

Dietary Fiber

2.1g

Sugars

1.39g

Protein

3.8g

Vitamin D

Calcium

13mg

Iron

0.43mg

Potassium

28mg

Vitamin A

28mcg

Vitamin C

0.1mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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