The Fierro’s have a sweet tooth MOST days!
When Low-Carbing, we TRY hard not to waste carbs on silly ol Sugar! We would rather cheat on beer and wine! haha
Here is a very easy recipe for a nice moist chocolaty and savory treat!
Low Carb Chocolate Zucchini Muffins
By Published: September 16, 2018
- Yield: 6 Large Muffins (6 Servings)
- Prep: 5 mins
- Cook: 20 mins
- Ready In: 25 mins
Easy and Quick!!! Help tame that SWEET TOOTH without the GUILT!
Ingredients
- 1 Cup Almond Flour
- 1/4 tsp Coarse Salt
- 1/2 tsp Baking Soda
- 1/2 tsp cinnamon optional
- 2 Eggs
- 1/3 Cup Erythritol
- a couple of drops Liquid Stevia
- 1 TBS melted Coconut oil OR Butter
- 1 TBSP Heavy Whipping Cream
- 3/4 Grated and Strained grate zucchini
- 1/2 Cup chopped NUTS you get to choose!
Instructions
- Preheat over to 350*
- Combine almond flour, salt, cocoa, cinnamon, and salt into a medium mixing bowl and combine well.
- I Used my kitchen Aid mixer and beat 2 eggs, the Erythitol for a few minutes while I prepared for my next step
- Grate zucchine and drain if it appears really wet.
You want 3/4 cup total
- Chop up Your nut of choice
- Add dry ingredients to the wet mixture followed by the Zucchini and Nuts.
- Mix until just combined
- Grab your 6 LARGE muffin tin or 12 SMALL one and spray it with Avocado oil (anything BUT canola!!!!)
- Bake for 10 mins until they appear done and NOT jiggly
- Remove and Cool before Enjoying!
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