Low Carb Zucchini Muffins


  • 1 cup Atkins Bake Mix
  • 1 cup finely ground almonds
  • 1-1/2 cups granular sugar substitute
  • 2 Teaspoons cinnamon
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • ½ Teaspoon baking powder
  • ½ cup canola oil
  • 4 eggs
  • 1 medium zucchini coarsely grated
  • 1 Teaspoon vanilla extract

Tip: You can substitute Almond flour in place of Atkins Bake Mix. We use Bob’s Red Mill Super-Fine Almond Flour or Pamela’s. Bob’s Red Mill available at our local Fred Myers and you can also buy it on Amazon.

Baking Instructions

Preheat oven to 350.
Whisk together all dry ingredients in a large bowl. Mix wet ingredients, including zucchini together in a medium bowl. Stir wet ingredients into dry mix slowly, blending well.

Pour mixture into a greased 8 x 4 loaf pan or greased muffin tins, depending on your preference.

Bake for approximately one hour until golden brown and toothpick comes out clean.

Yields about 12 servings Total Net carbs: 3.5 grams per serving

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