FLOURLESS KETO ZUCCHINI MUFFINS

INSTRUCTIONS

1. Preheat oven to 350F/175C. If Almond Flour has been in freezer, let it come to room temperature.
2. Wash and dry outside of zucchini and grate with large side of a hand grater or with a Food Processor (affiliate link). Grated zucchini keeps well in the fridge, so don’t be afraid to do some extra to make muffins another time.
3. Put the grated zucchini inside cheesecloth or a kitchen towel and squeeze out the excess water. (Zucchini doesn’t have to be completely dry but squeeze until you have removed most of the water. This will take a minute or two.)
4. Measure out 1 1/2 cups of grated zucchini, loosely packed into the measuring cup.
5. Coarsely chop pecans, or any nuts of your choice.
6. Put 2 eggs and 2 egg whites into small bowl. Use a hand mixer to beat until the mixture has tripled in size, about 2 minutes. (Don’t beat it until the eggs begin to form peaks.)
7. Add Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice and buttermilk to the beaten eggs.
8. Measure 2 cups almond flour into bowl, add salt, baking soda, and cinnamon, and use a fork to combine.
9. Stir egg mixture into the almond flour mixture. Stir just enough to barely combine.
10. Gently fold the grated zucchini and chopped pecans into the batter, again stirring only enough to barely combine.
11. Spray muffin cups with non-stick spray. (If you’re not using the same size silicone baking cup, you might get more than six muffins.)
12. Divide the batter into 6 baking cups, starting with 1/2 batter in each and then adding any extra to make muffins cups equally filled. Cups will be about 2/3 full.
13. Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (I was surprised they took that long, but the batter is quite moist and dense and I really did bake them for 45 minutes.)
14. For these muffins it’s important to cool them a bit longer than muffins made with wheat flour, so try to be patient and let them cool on a rack for at least 20 minutes or a bit longer before you eat them.