Photo from mqscy.com
Bread is one of the first meals you'll have to say goodbye to if you're on the keto diet. You're living a very low-carb lifestyle right now, and bread in all of its forms is, as we all know, carb-heavy. But we're here to show you that you don't have to give up everything you enjoy eating to go keto—including muffins.
These zucchini streusel muffins take around 15 minutes to prepare and another half-hour to bake in the oven, so you don't have to spend much time making a morning muffin that is wonderful to start your day. They're produced using almond and coconut flour, as well as milk and zucchini, which is a very versatile veggie.
INGREDIENTS
Streusel:
3/4 cup blanched almond flour (90 g)
Lakanto golden sweetener, 1/3 cup (64 g)
2 teaspoon cinnamon
1/4 teaspoon fine sea salt
3 tbsp melted unsalted butter
1/2 cup finely chopped walnuts (2 oz)
Muffins:
1 large or 2 small zucchini, shredded (approximately 10 oz)
3/4 cup coconut flour (84 g)
1/2 cup Lakanto golden sweetener (96 g)
2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon fine sea salt
4 large room-temperature eggs
1/4 cup almond or coconut milk, unsweetened
1 teaspoon vanilla extract
4 tbsp melted and cooled unsalted butter
ZUCCHINI STRUESEL KETO MUFFIN RECIPE
1. To prepare the streusel, combine the flour, sugar, cinnamon, and salt in a mixing dish. Mix in the butter with a fork until well incorporated and the mixture resembles coarse crumbs. Mix in the walnuts. (Makes 2 1/2 cup) While you make the muffin batter, place it in the refrigerator.
2. Preheat the oven to 350oF and line 10 muffin cups in a 12-cup muffin pan with paper liners. In a clean kitchen towel, place the shredded zucchini. Roll up and squeeze hard to get rid of any extra water. Combine the coconut flour, sweetener, baking powder, cinnamon, ginger, and salt in a mixing bowl. In a separate large mixing bowl, add the eggs, milk, and vanilla extract until well blended. Stir the coconut flour mixture and zucchini into the egg mixture until nearly incorporated, then add the butter and mix thoroughly. Please keep in mind that the batter will be thick.
3. Fill muffin cups halfway with batter. Distribute streusel on tops of muffins (you may not use it all; transfer leftovers to a zippered storage bag and freeze for another use). Bake for 30 to 35 minutes, or until the streusel is brown and a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Refrigerate leftovers in an airtight container.