| ½ cup | Butter, unsalted | |
| ¾ cup | Erythritol | |
| 5 (ea. 1.76 oz) | Egg, large | |
| 1 tsp | Vanilla Extract, imitation, no alcohol | |
| 1½ cups | Almond Flour, partially de-oiled | |
| ¼ cup | Coconut Flour, partially de-oiled | |
| 1 tbsp 1 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| 1 tsp | Cinnamon, ground | |
| ½ tsp | Xanthan Gum | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ½ cup | Walnuts, raw, no shell, halves | |
| 1.16 (ea. 6.91 oz) | Zucchinis, Courgettes, Summer Squash, raw | |
| 34.19 oz | altogether (view nutrition facts) |
Preparation
- Serving size:2.85 oz (calculated)Notes: 1 muffin
- Temperature: 350 °F
- In a large bowl, cream the softened butter.
- Whisk in the sweetener.
- Whisk in the eggs one at a time.
- Add the vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, xanthan gum and salt.
- Add the dry ingredients to the wet ingredients and stir until well combined. You will get a thick, dough-like batter.
- Fold in half of the coarsely chopped walnuts and the finely grated zucchini.
- Line a muffin tin with liners. If you have them, use silicone liners, else paper will do. You can also make a loaf (instead of 12 muffins) using a loaf tin measuring 9 in by 5 in (about 23 cm by 12.5 cm).
- Evenly divide the batter. I like to add about 1/4 cup of dough per muffin and then divide the rest, about another tablespoon per muffin.
- Top with the remaining chopped walnuts and bake for 25 minutes or until done. You can check this with a toothpick. Insert it into the center - it should come out clean.
- When baking a loaf, increase the time in the oven to about double (50 minutes). If the bread browns too quickly, you can cover it with aluminum foil.
- Let cool and enjoy.
- At room temperature, the muffins / bread keeps a couple of days. We recommend you store it in an airtight container in the fridge for up to 5 days. Alternatively, freeze individual portions or a loaf for up to 6 months. Thaw and briefly microwave for that freshly-baked taste.
Meal Prep Tip / Storage
- Calorie count196 kcal
- % of calories by macros
Fat 69.9 % 137 kcal 15.4 g Net Carbs 5.6 % 11 kcal 2.7 g Sugar Alcohols 1.0 % 2 kcal 11.3 g Dietary Fiber 3.1 % 6 kcal 2.9 g Protein 20.4 % 40 kcal 10 g - Approx. WW SmartPoints™6.1
- Cholesterol 98.4 mg
- Sodium 134.5 mg
- Fat 15.4 g
- Saturated Fat 7.2 g
- Trans Fat 0 g
- Carbohydrates 16.9 g
- Dietary Fiber 2.9 g
- Total Sugars 1.7 g
- Added Sugar 0 g
- Sugar alcohols 11.3 g
- Protein 10 g
- Calcium 24 mg
- Iron 0.7 mg
- Magnesium 14.9 mg
- Potassium 275.3 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 100.1 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 3.5 mg
- Folate 19 mcg
- Folic Acid 0 mcg