Ingredients:

  • 2 cups (240g) almond flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (60g) granulated erythritol
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 2 large (100g) eggs
  • 1/4 cup (55g) melted unsalted butter
  • 1/4 cup (60g) sour cream
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) finely shredded zucchini
  • 1/2 cup (85g) sugar-free semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C). Grease your muffin tin or line with parchment cups.
  2. Whisk the almond flour, cocoa, sweetener, baking powder, baking soda, and salt in a medium bowl until no lumps remain.
  3. In a separate large bowl, beat the eggs, melted butter, sour cream, and vanilla until smooth.
  4. Fold the shredded zucchini into the wet ingredients.
  5. Gradually stir the dry ingredients into the wet until just combined; do not overmix.
  6. Gently fold in the sugar-free chocolate chips.
  7. Divide the batter evenly among 9 muffin cups.
  8. Place the muffins in the oven at 425°F (218°C) for exactly 5 minutes.
  9. Immediately reduce the oven temperature to 350°F (175°C) and bake for another 20–25 minutes.
  10. Remove from oven when a toothpick inserted in the center comes out clean or with just a few moist crumbs.