This is the printer-friendly version of a recipe that was improved in 2020, this version is being stored here for anyone who might have been a fan. Check out Flourless Keto Zucchini Muffins to see the updated recipe.

(Makes 6 muffins but can easily be doubled, recipe inspired by Zucchini Bread from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam.)

1 cup blanched almond flour (not the same as almond meal)
1/4 tsp. salt (I used fine grind sea salt)
1/2 tsp. baking soda
1/2 tsp. ground cinnamon 
1 large egg
1 egg white
6 T + 2 tsp. Golden Monkfruit Sweetener
1 T canola oil or grapeseed oil
1 T buttermilk (could probably use milk, but I haven’t tried it)
3/4 cup grated raw zucchini, wring out moisture slightly and loosely pack into measuring cup
1/2 cup chopped pecans

Preheat oven to 350F/175C. Measure 1 cup almond flour into medium-sized bowl. (If flour has been stored in freezer, let it come to room temperature for 10-15 minutes.) Add salt, baking soda, and cinnamon to flour and use a fork to combine and press out any lumps.

Put 1 egg and 1 egg white into small bowl. Add sweetener and use a hand mixer to beat until the mixture has tripled in size, about 2-3 minutes. (You shouldn’t beat it until the eggs begin to form peaks like meringue.) Gently stir in canola oil and buttermilk.

Wash zucchini and grate with large side of a hand grater. If zucchini seems wet, put it inside cheesecloth or a kitchen towel and squeeze out the excess water. (Zucchini doesn’t have to be completely dry but shouldn’t be dripping water.) Then measure out 3/4 cup of grated zucchini, loosely packed into the measuring cup. Measure 1/2 cup pecans, then chop coarsely with chef’s knife.

Stir the egg mixture into the dry ingredients, only stirring enough to barely combine, then gently fold in the zucchini and pecans. Spray 6 muffin cups (or muffin tin) with non-stick spray or oil, then divide mixture evenly into cups.

Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (I was surprised they took that long to bake, but the batter is quite moist and dense and I really did bake them for 45 minutes.)

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