Our favorite Fall Keto Muffin recipe.
You will need:
1/4 cup Butter, melted
1 cup Zucchini, shredded
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Nutmeg
1/2 c Walnuts, finely chopped - optional
Preheat oven to 350 degrees. Line muffin pan with baking cups.
Shred your zucchini and the squeeze most of the moisture out using paper towels. I take 2 paper towels and the place the zucchini in the middle, wrap it up and squeeze in your hands.
You do not need to squeeze the zucchini completely dry, but get most of the liquid out.
Place in a mixing bowl with all remaining ingredients. You can use a mixer or mix by hand.
Divide batter evenly among the muffins tins. For larger muffins, make 6 muffins or for smaller muffins, make 9.
Bake 15 - 20 minutes.
Carb count will depend on the size of the muffins you make and if you add optional nuts.