zucchini walnut muffins - the keto way!

Name: Zucchini Walnut Muffins - The KETO Way!
Prep time: 15 min
Cook time: 16 min
Yield: 12
Cuisine: American
Ingredients: 1/4 cup(s) salted butter, melted and cooled; 1/2 cup(s) sweetener, like Stevia; 2 large eggs; 2 large zucchini; 2 cup(s) almond flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) ground cinnamon

2 Pinches 2 Photos

Paula Mahon

Blue Eye, AR

Updated on Jul 7, 2025

I love zucchini muffins with a touch of cinnamon, moist and delicious, and this Keto recipe I made was just as good as the ones made with flour, but instead, I used almond flour.

Rate

These low carb zucchini walnut muffins are filling and delicious

prep time 15 Min

cook time 16 Min

method Bake

yield 12 serving(s)

Ingredients

1/4 cup salted butter, melted and cooled
1/2 cup sweetener, like Stevia
2 large eggs
2 large zucchini
2 cups almond flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

How To Make zucchini walnut muffins - the keto way!

Step 1

Preheat the oven to 350 degrees and spray a 12-cup muffin pan with nonstick cooking spray.

Step 2

In a large bowl, whisk the melted butter and sweetener until combined well.
Step 3

Add the eggs and continue whisking until well mixed.
Step 4

Grate the zucchini and wrap with a paper towel to absorb the moisture. Add to the bowl and stir.
Step 5

Add the almond flour, baking soda, and cinnamon and stir just until combined.
Step 6

Pour into muffin pan and bake 17 minutes or until top tests done - don't overbake to keep them moist.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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