PCOS Keto Muffins - Zucchini and Walnut Keto Muffins
Nutrition per Serving
200
Calories
8g
Protein
5g
Carbs
15g
Fat
Grocery list: almond flour, coconut flour, baking soda, salt, eggs, coconut oil, almond milk, Erythritol, zucchini, walnuts. Low GI ingredients: almond flour, coconut flour, zucchini, walnuts.
Ingredients
1 cup almond flour (120g), 1/4 cup coconut flour (30g), 1/2 tsp baking soda, 1/4 tsp salt, 3 large eggs, 1/4 cup melted coconut oil (60ml), 1/4 cup unsweetened almond milk (60ml), 1/4 cup Erythritol (50g), 1 cup grated zucchini (120g), 1/2 cup chopped walnuts (60g)
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. 2. In a large bowl, combine almond flour, coconut flour, baking soda, and salt. 3. In another bowl, whisk together eggs, melted coconut oil, almond milk, and Erythritol. 4. Stir the wet ingredients into the dry ingredients. 5. Fold in the grated zucchini and chopped walnuts. 6. Divide the batter among the muffin cups. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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