Low Carb Dark Chocolate Zucchini Muffins
Decadent Low Carb Dark Chocolate Zucchini Muffins taste divine. Dress them up with a drizzle of ganache or enjoy them simply as they are.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 serves
- 150 gms almond meal or almond flour
- 50 gms coconut flour
- 125 gms extra virgin olive oil-EVOO
- 250 gms grated zucchini - 1 medium sized
- 100 ml boiling water
- 100 gms sour cream or Greek yogurt
- 100 gms dark chocolate min 70% cacao-recipe used 85%
- 50 gms cocoa or cacao
- 4 eggs
- 1.5 teaspoons baking powder
- .5 teaspoon baking soda
- 1 teaspoon ground coffee
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- .5 teaspoon mixed spice
- 2 tablespoons Stevia Organic a mix of stevia and Erythritol or sweetener of choice- optional
- Pinch salt
Mix all dry ingredients together ensuring well mixed.
Melt oil and chocolate together and mix into dry ingredients.
Add eggs, sour cream, vanilla extract and zucchini, and mix well.
Dissolve coffee in boiling water and add to mix, stirring well.
Spoon into greased prepared muffin trays.
Bake for 18-20 minutes at 160 C/320 F Fan Forced.
50 gms/1.8 oz of dark chocolate chopped (70 % cacao or more- recipe used 85%)
75 gms/2.6 oz cream.
Bring the cream just to the boil (on stove top or in microwave), taking care not to boil or the ganache will split. Remove from heat and stir in the chocolate till blended. Allow to thicken to desired consistency, or thicken by placing in the fridge. Spread or drizzle onto cool muffins.
Add ½ cup chopped walnuts
Add 50 gms/1.8 oz of roughly chopped dark chocolate (small choc chip size) and stir through muffins prior to baking- I would only add if not going to ganache the tops of the muffins.
Omit coffee at own risk.
Omit sweetener if desired.
Serving: 1muffin | Calories: 24.4kcal | Carbohydrates: 4.4g | Protein: 5.8g | Fat: 22.6g | Fiber: 3.3g