Low Carb Zucchini Muffins

 I had zucchini's from my garden sitting on my counter top all week and there were more ready in the garden so I decided to make some muffins. I like the idea of a grab and go snack rather than a loaf so I fiddled around with my muffin recipe and came up with these delicious little gems. Hope you enjoy the recipe. 

Recipe

Dry ingredients 

4 Cups almond flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 Cup sweetener

1 Tablespoon cinnamon

Combine dry ingredients and set aside

Wet ingredients 

6 Eggs

1/2 Cup sour cream or Greek yogurt

1/2 Cup butter melted and cooled

1 tablespoon vanilla

3 Cups shredded zucchini

Beat together the wet ingredients Except for the zucchini, until well combined.

Add the dry mixture to the wet mixture and beat until smooth. 

Finally add the 3 Cups shredded zucchini mixing until well incorporated.

Preheat oven to 350 F.

Line a muffin tin with paper or silicone liners and fill 3/4 full. 

Bake for 20-25 minutes Or until toothpick inserted in centre comes out clean . I baked mine for 22 minutes.

Makes 24 muffins 2.6 net carbs per muffin.

Enjoy