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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.
This Is the Best Keto-Friendly Muffins RecipeBeth Lipton/ Eat This, Not That!

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

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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