Keto Zucchini Muffins

 

**Ingredients:**

- 6 medium eggs or 5 large

- 75g (⅔ cup) coconut flour

- 125g (1 cup packed) grated courgette/zucchini

- 75ml (⅓ cup) melted coconut oil or butter

- 50g (¼ cup) granulated sweetener

- 1 ½ tsp baking powder

- 1 tsp cinnamon

- ¼ tsp grated nutmeg

- 1 tsp vanilla extract

**Instructions:**

1. Preheat the oven to 180°C (350°F).

2. Grate the zucchini and melt the coconut oil in a pan or microwave. If you prefer, peel the zucchini to avoid green specks in your muffins. No need to remove excess moisture from the zucchini.

3. Beat the eggs with an electric mixer or in a food processor until they turn pale and approximately double in size. This usually takes about 3 minutes.

4. Add all the other ingredients except the zucchini and mix thoroughly.

5. Stir in the grated zucchini.

6. Line a muffin pan with paper cups and fill each cup with the batter.

7. Bake for 25-30 minutes or until the tops are lightly browned and a skewer inserted comes out clean.

**Notes:**

- Each muffin contains 2.8g net carbs. Recipe yields 8 muffins.

- Suitable for freezing. Store in the fridge for up to 5 days or freeze for up to 3 months.