Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins (Low-Carb / Keto)

🧾 Ingredients (12 muffins)

• 1½ cups finely grated zucchini, squeezed very dry

• ¾ cup finely grated carrot (small amount keeps carbs lower)

• 2 cups almond flour

• 3 large eggs

• ⅓ cup erythritol or monk-fruit sweetener

• ⅓ cup melted butter or coconut oil

• 1½ tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• 1 tsp vanilla extract

• Pinch of salt

Optional add-ins (keto-friendly):

• ¼ cup chopped walnuts or pecans

• 2 tbsp unsweetened shredded coconut

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👩‍🍳 Instructions

1. Preheat oven to 180°C / 350°F. Line a muffin tin.

2. Squeeze zucchini very well to remove moisture.

3. In a bowl, whisk eggs, sweetener, butter, and vanilla.

4. Stir in zucchini and carrot.

5. Add almond flour, baking powder, spices, and salt. Mix gently.

6. Fold in nuts or coconut if using.

7. Divide batter evenly into muffin cups.

8. Bake 22–25 minutes, until golden and a toothpick comes out clean.

9. Cool before serving.

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🍰 Optional Cream Cheese Glaze (Keto)

• ¼ cup cream cheese, softened

• 1–2 tbsp powdered sweetener

• Splash of vanilla
  Mix and drizzle over cooled muffins.