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The perfect zucchini muffin

Keto Zucchini Cream Cheese-Stuffed Muffins

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These Keto Zucchini Cream Cheese-Stuffed Muffins are a great way to use up all those zucchinis in your garden.  Absolutely deliciously moist low carb and gluten-free zucchini muffin is stuffed with a creamy cream cheese for the perfect breakfast, brunch or afternoon snack.

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Units Scale

For the Zucchini Muffins:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup whey protein powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1.5 cups zucchini, shredded - about 1 medium zucchini (does not need to have water removed)
  • 1/4 cup coconut oil
  • 1/4 cup Lakanto Golden sweetener (or other brown sweeteners)
  • 1/2 cup Lakanto Classic sweetener (or any other type of sweetener)
  • 3 eggs

For the Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • 1 tbsp whey protein powder (plain or vanilla)
  • 1/2 tsp vanilla extract
  • 3 tbsp powdered sweetener
  • pinch of salt

 

Instructions

Make the Cream Cheese filling:

  1. Using a handheld, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy.  Beat in the vanilla extract, whey and powdered sweetener until combined.

Make the gluten-free Zucchini Muffin Batter:

  1. Preheat the oven to 350 degrees F.  Line or grease well 12 muffin tins and set it aside.
  2. Combine all the dry ingredients (up to and including the cardamon, if using), whisk them well and set it aside.
  3. In a separate medium bowl, whisk the oil, brown sweetener, granulated sweetener, eggs, and vanilla extract together.  Whisk in the zucchini.  Pour the wet ingredients into the dry ingredients and whisk or stir until just combined (avoid over-mixing)

Making the Zucchini Cream Cheese-Stuffed Muffins:

  1. Spoon 1 heaping tablespoon of zucchini muffin batter into the muffin cups.  Layer the muffin mixture with 1 HEAPING tablespoon of cream cheese filling.  IF any cream cheese batter remains, divide it equally among the muffin tins
  2. Add an additional heaping tablespoon of muffin batter– or however much batter is needed to fill the cups evenly
  3. Place the muffins in the oven and bake for 25 -30 minutes - allow the muffins to cool for at least 10 minutes before removing them from the muffin pan.

Notes

  • you do not have to peel the zucchini which makes this recipe super easy!
  • you can either grate the zucchini by hand or use the attachment on  your food processor
  • you do not need to remove any of the zucchini moisture
  • you can omit the cardamom spice if you don't have any
  • you can replace the almond flour and coconut flour with equal parts of oat flour (if you don't have any oat flour, simply place quick cooking oats in a high speed blender and blend until flour consistency)
  • adding baking powder to the cream cheese-stuffing will help to lift the cream cheese layer
  • Author: Cat
  • Prep Time: 10
  • Cook Time: 25
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: Amerian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 1.2
  • Fat: 16.8
  • Carbohydrates: 5.4
  • Fiber: 2.1
  • Protein: 6.1

Find it online: https://mycrashtestlife.com/keto-zucchini-cream-cheese-stuffed-muffins/

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