Keto Best Veggie Chocolate Chip Muffins

These super kid-friendly, Keto, low-carb chocolate chip muffins are filled with only the good stuff. An almond flour-based muffin is held together with choline-rich eggs, avocado and spinach. Grated zucchini helps to keep the muffins ultra-moist, and the chocolate chips take them over the top! Any kid or adult that needs more vegetables in their diet will appreciate these. They are super moist, flavorful, full of fiber, and best of all, the vegetables can hardly be detected except for their color. The extra fiber in these muffins is so helpful for the kids that have a hard time getting enough in their daily diet. These would work well as a Keto breakfast or Keto snack.

How can I modify the muffins to suit my family?

If your family has an issue with pieces of vegetables in their food, omit the grated zucchini or puree the zucchini in with the avocado and spinach. The spinach can also be substituted for baby kale in a 1:1 ratio.

What if I can’t have almonds?

If a nut allergy is a problem, substitute the amount of almond flour with ⅓ the amount of coconut flour.

How do I store the muffins?

Since these muffins are very moist, they are best placed in an airtight container and then put into the fridge for up to one week. Alternatively, they can be frozen in a freezer bag and reheated one at a time. If looking to reheat from frozen, microwave them on HIGH for 30 seconds to start and then add 10-15 seconds if it is still cold. This makes for a great way to prep muffins ahead of time and reheats as a breakfast side with scrambled eggs.

What kind of sweetener should I use?

Powdered erythritol seems to work best with baked goods as it dissolves easily and has no aftertaste. Do not use liquid stevia in this recipe as it will add too much additional moisture.

Suggested pairings

Muffins make for an excellent finish after a delicious Keto breakfast like this: https://www.carbmanager.com/recipe/-scrambled-eggs-plate. The healthy fats in the breakfast meal, in combination with a muffin are wonderfully filling and satisfying.

Net Carbs

2.8 g
Fiber

3.8 g
Total Carbs

17.1 g
Protein

6.5 g
Fats

20.8 g

237 cals

Quantity

Serving Size

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Almond Flour

3 cup
Organic Ground Flax Seed by Wild Oats

1 tbsp
The Ultimate Icing Sugar Replacement by Swerve

¾ cup
Baking Powder

1-½ teaspoon
Coarse Kosher Salt by Morton

¼ tsp
Coconut Oil

⅓ cup
Raw Egg

2 large
Vanilla Extract

½ teaspoon
Avocado, Black Skin, California Type

2-½ ounce
Baby Spinach

½ cup
Almond Milk

⅓ cup
Zucchini, Raw

⅓ cup
Chocolate Chips, Sugar Free

½ cup, whole pieces - regular

Step 1

Preheat an oven to 350 F. Combine the almond flour, ground flaxseed, powdered sweetener, baking powder, and kosher salt together in a large mixing bowl. If you want to use coconut flour here you can simply use 1 cup of coconut flour in replacement for the 3 cups of almond flour.
Step 2

Next, add the coconut oil. The coconut oil can be in solid or liquid form. Combine the mixture so there are pea-sized pieces of coconut oil/flour clumped together. This is a similar method of making traditional muffins.
Step 3

Then add the raw large eggs and pure vanilla extract. Mix well to incorporate the eggs. It is ok if it is not totally combined as you will add a veggie puree later. You can add almond or banana extract here instead to change up the flavor.
Step 4

In a small blender cup, add the avocado, baby spinach, and almond milk. Puree it using a stick blender. Alternatively, you can use a small smoothie blender or food processor to do the same thing. The mixture should be lump-free. Also, grate some zucchini, enough to make ⅓ cup. If you do not have spinach on hand you can use baby kale.
Step 5

Next, add the veggie puree and mix the muffins very well to incorporate the puree. You will know it is all mixed together because there will be no visible pale yellow spots but only a green homogeneous mixture. Do not be afraid to overmix. It is hard to overmix gluten-free baked goods because there is no gluten!
Step 6

Fold in the grated zucchini. Grate the zucchini on a medium-coarse size for the best texture. If your kids are extra picky, grate on a small-sized grate so they almost disappear after baking.
Step 7

Add in the chocolate chip and fold them in well. Do not worry it is very hard to overmix gluten-free baked goods.
Step 8

Divide the muffins into a cupcake pan lined with 12 liners. Use a 3 oz cookie scoop to divide the muffins. A cookie scoop works well here because when the dough is pressed out it leaves them perfectly domed on top. Since Keto baked goods do not rise much during the baking process, it helps to have a rounded shape before going into the oven to help the final appearance.
Step 9

Bake for 20-25 minutes until the muffins are cooked through and golden brown on top.