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Easy Orange Almond Keto Zucchini Muffins

Easy and delicious, orange almond keto zucchini muffins are packed with refreshing citrus flavor, almond crunch, and low carb goodness. They are the perfect gluten-free muffin for breakfast or to grab as a keto snack on the go.

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Stack of orange almond keto zucchini muffins

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Do you bake to relax and de-stress?

I definitely do. As we move forward with this unprecedented year, I need a lot of de-stressing!

Lately, we’ve also had an even bigger than usual crop of zucchini so it’s got me thinking. There’s only so much of it I can grill, fry, or turn into regular keto zucchini bread. So I thought, if I’m baking, what other flavors would be good with sweet zucchini?

The zucchini does make the bake more moist, but there’s nothing saying we always have to use the traditional spices or chocolate. If we don’t use cinnamon and nutmeg, what’s a good combination?

That’s how I happened upon these easy orange almond zucchini muffins. After many different tries and combinations, I found one I really enjoyed – orange and almond.

Almond and almond extract give them a lovely crunch and flavor, while the orange extract and zest complement it. Orange is always great to boost your mood. Why not freeze a batch for emergencies or grab and go?

Well, let’s get to it. What do you need for this recipe?

🍽 Equipment

Keto zucchini muffins in a pan

🥘 Ingredients

  • 1/3 cup ricotta cheese (3 oz, or cream cheese)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp orange extract (or 3-4 drops orange essential oil)
  • 1/2 cup powdered sweetener (or 3/4 cup if sweeter is preferred)
  • 2 cups finely ground blanched almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup shredded zucchini, drained
  • zest of one orange
  • 1/3 cup sliced almonds (for topping)
Easy keto zucchini muffins on a pedestal with orange

🔪 Instructions

How to make keto zucchini muffins

Begin as usual by getting out all the equipment and ingredients needed.

Second, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.

Then, place the ricotta cheese, eggs, sweetener, vanilla extract, almond extract, and orange extract (or oil) in a blender. Don’t you love how easy this is?

Blend together these ingredients on high speed for 30-40 seconds or until well combined.

I love my blender and use it often for baking, but it is also an option to mix the ingredients using a standing or hand mixer.

Next, in a large bowl, whisk together the almond and coconut flours, baking powder, and salt. Once that’s done, pour the wet mixture into the dry ingredients and stir together with a spatula or mixer.

Now, it’s time to stir in the shredded zucchini and orange zest. While we’re talking about zucchini, make sure it has been drained or the liquid wrung out. I talk about how I do this in my Keto Zucchini Bread post. If you’d like more detail, just look for the “Top Tip” headline or in the “Jump to” section.

After the drained, shredded zucchini and the orange zest is mixed in, the batter is ready to bake. Super-easy.

💭 Top tip

My favorite tip when baking keto zucchini muffins is to use an ice cream scoop.

An ice cream scoop?!

Yes, indeed. An ice cream scoop is the perfect way to evenly and quickly distribute the batter in the muffin cups.

Fill the twelve muffin cups about three-fourths of the way full. That is, until the batter is evenly distributed. After that, sprinkle the almonds on top of the batter.

Putting almonds on the keto zucchini muffins to bake

⏲️ Baking time

Next, bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean. The edges will just begin to brown. Also, the almonds will be just toasted and delicious.

Overhead baked keto zucchini muffins in the pan

Let the muffins cool in the pan for ten to fifteen minutes before removing. Cut one in half and let a pat of butter melt into it. Enjoy!

Keto zucchini muffins on a plate, one with butter

🥣 How to store keto zucchini muffins

Once you make the keto zucchini muffins, they are easy to store. They will last longer if you keep them in the refrigerator, so that’s what I always suggest with gluten-free baked goods.

Store them in an air-tight container in the refrigerator. That way, they will be good for up to about a week.

Another way I like to store them is in a freezer zipper bag in, you guessed it, the freezer!

I am comfortable leaving them in the freezer for about a month. Then, you can get one out at a time for breakfast or a quick grab and go keto snack.

To thaw, simply set the keto muffin out on the counter for about 45 minutes before you’d like to eat it. Also, one can be placed in the refrigerator the night before eating to thaw it out for the morning.

Or, if you’re like me and in a hurry, microwave for 30 seconds upside down. Then flip it right-side-up and warm for another 30 seconds. Perfect!

🧈 Favorite keto breakfasts

What do you like to eat for breakfast?

Are you one who eats half an hour from when they wake up or maybe hours later? However you break your fast, it’s good to have something easy and ready to go.

Whether it’s a crazy morning when everyone runs out the door, or there’s just not time to make a warm savory breakfast – prep is important. Keto muffins are perfect for meal-prep and an easy on the go treat.

And you can really make whichever kind you like!

📋 Keto muffin recipes

  1. Cream Cheese Keto Pumpkin Muffins
  2. Keto Snickerdoodle Muffins
  3. Best Easy Keto Chocolate Chip Muffins
  4. Low Carb Peanut Butter Muffins
  5. Low Carb Coffee Cake Muffins

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Easy orange almond keto zucchini muffins

Tag me in your recipe pics on Instagram @explorermomma.

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Orange almond keto zucchini muffin

Orange Almond Keto Zucchini Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Refreshing orange paired with almond brings a whole new flavor to zucchini muffins. Light and delicious, orange almond keto zucchini muffins will bring a smile to a low carb breakfast.

Ingredients

  • 1/3 cup Ricotta cheese (3 oz, or cream cheese)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp orange extract (or 3-4 drops orange essential oil)
  • 1/2 cup powdered sweetener (or 3/4 cup if sweeter is preferred)
  • 2 cups finely ground blanched almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup shredded zucchini, drained
  • zest of one orange
  • 1/3 cup sliced almonds (for topping)

Instructions

    1. Line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
    2. Place the ricotta cheese, eggs, sweetener, vanilla extract, almond extract, and orange extract (or oil) in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer.
    3. In a large bowl, place the almond and coconut flours, baking powder, and salt, and whisk together evenly.
    4. Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
    5. Stir in the shredded zucchini and orange zest.
    6. Fill the twelve muffin cups about 3/4 of the way full until the batter is evenly distributed. Sprinkle the almonds on top of the batter.
    7. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 140mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 2gProtein: 6g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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