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Keto Zucchini Spice Muffins
These spice muffins are sugar free, low carb, and keto. The moist zucchini cake is topped with a cream cheese frosting sweetened with stevia.
Prep Time: 00:10
Cook Time: 00:30
1 cup almond flour sifted
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup coconut oil liquified
2 large eggs room temperature
1 1/2 teaspoon sugar free vanilla extract
1 cup swerve
1 1/2 cups packed grated zucchini
1/2 cup walnuts coarsely chopped (optional)
1Line muffin tins with 12 paper or foil liners.
2Stir together almond flour, coconut flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in medium bowl. Set aside.
3In large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and Swerve sweetener, then add flour mixture and stir until combined. Stir in walnuts if using.
4Press batter evenly among cupcake liners. Smooth tops if necessary.
5Bake at 350°F for 25 to 30 minutes until browned on top and cake is firm to touch.
6Remove from oven and allow to cool on cooling rack. Frost with cream cheese frosting if desired.
7Store muffins in refrigerator or freezer. Allow to come to room temperature before serving.
See recipe for Cream Cheese Icing if desired
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