Low Carb Zucchini Muffins
Servings Prep Time
12muffins 15minutes
Cook Time
Servings Prep Time
12muffins 15minutes
Cook Time
  • 1cup shredded zucchini
  • 6 large eggs
  • 1/3cup mayonnaise
  • 1/2teaspoon xanthan gum
  • 1/3cup coconut oilmelted
  • 2teaspoons baking powder
  • 1/2cup coconut flour
  • 1/2cup Lakanto Golden Sweetener
  • 2teaspoons ceylon cinnamon
  • 1 1/2teaspoons vanilla extract
  • 1/2teaspoon nutmeg
  • 1/2teaspoon ground ginger
  • 1/3cup chopped pecans or walnutsoptional
  1. Preheat oven to 325F
  2. Place parchment liners in your muffin tin.
  3. In a large mixing bowl add eggs, mayonnaise, melted coconut oil and sweetener.
  4. Blend well with your immersion blender.
  5. Add spices and coconut flour and blend again.
  6. Add xanthan gum and baking powder to the mixture and pulse a few times until it is fully incorporated.
  7. Gently fold in the shredded zucchini and pecans by hand into the batter.
  8. Scoop the batter into the parchment liners.
  9. Bake for approximately 30 minutes or until they spring back when you press down on the top.
  10. Let cool for at least 20 minutes if you can stand it. They do get better the next day.