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This Is the Best Keto-Friendly Muffins Recipe

You don't even have to be following the keto diet to enjoy these streusel muffins.

If you're following the keto diet, one of the first foods you will have to immediately say goodbye to is bread. You're living a very low-carb life now, and bread in its many forms is as we all know is carb-heavy. But we're here to help you realize that you actually don't have to give up everything you enjoy eating to be keto—and that includes muffins. Yes, we have a perfect keto muffins recipe that we have a feeling you're going to end up making for a quick healthy breakfast or midafternoon snack.

These zucchini streusel muffins take about 15 minutes to prep, and then an additional half-hour to bake in the oven, so it doesn't take you much time at all to create a breakfast muffin that is great to kickstart your day. They're made with almond and coconut flour and milk and zucchini, which is truly a versatile vegetable.

Below is the recipe for our zucchini streusel keto muffins.

Makes 10 muffins

Ingredients

Streusel:
3/4 cup (90 g) blanched almond flour (I use 365 Everyday Value brand)
1/3 cup (64 g) Lakanto golden sweetener
2 tsp cinnamon
1/4 tsp fine sea salt
3 tbsp unsalted butter, melted
1/2 cup (2 oz) finely chopped walnuts

Muffins:
1 large or 2 small zucchini (about 10 oz), shredded
3/4 cup (84 g) coconut flour (I used Arrowhead Mills)
1/2 cup (96 g) Lakanto golden sweetener
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp fine sea salt
4 large eggs, at room temperature
1/4 cup unsweetened almond or coconut milk
1 tsp vanilla extract
4 tbsp unsalted butter, melted and cooled

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How to Make It

  1. To make the streusel: In a bowl, stir together flour, sweetener, cinnamon, and salt until well mixed. Add butter, and blend in with a fork until well combined and mixture resembles coarse crumbs. Toss in walnuts. (Yield: 2 ½ cups) Refrigerate while you make the muffin batter.
  2. Preheat oven to 350ºF; line 10 cups of a 12-cup muffin tin with paper liners. Place shredded zucchini in a clean kitchen towel. Roll up and squeeze hard to remove excess water. In a bowl, combine coconut flour, sweetener, baking powder, cinnamon, ginger, and salt. In a separate large bowl, beat eggs, milk, and vanilla until well combined. Stir coconut flour mixture and zucchini into egg mixture until nearly combined, then stir in butter; mix well. Note: the batter will be thick.
  3. Divide batter among muffin cups, filling cups. Divide streusel among tops of muffins (you may not use it all; transfer leftovers to a zippered storage bag and freeze for another use). Bake until streusel is golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Let cool in pan on a wire rack for 5 minutes, then transfer muffins from pan to rack to cool completely. Store leftovers covered in the fridge.

RELATED: The easy way to make healthier comfort foods.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more