Breakfast: PCOS Keto Muffins - Zucchini and Walnut Keto Muffins

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.

These PCOS-friendly keto muffins are not only delicious but also packed with nutrients that are beneficial for managing PCOS. Almonds and walnuts provide healthy fats and fiber, helping to balance blood sugar levels. Zucchini is a low GI food that adds moisture without adding extra carbs. The muffins are also high in protein, which can help to keep you feeling full and satisfied. The recipe is easy to make and customizable, allowing you to take control of your diet and health.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Health benefits of PCOS Keto Muffins - Zucchini and Walnut Keto Muffins

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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