1/3cuperythritolor use sweetener of choice – see note in blog post above
2tablespoonsmaple syrupomit if using a sweetener other than erythritol
2teaspoonspure vanilla extract
1large zucchiniabout ½ pound, grated with the large holes of a box grater
Preheat oven to 325 degrees. Grease a standard muffin pan well with cooking spray or coconut oil.
Place the almond flour, cocoa powder, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Process a few seconds to combine. Add the eggs, almond milk, erythritol, maple syrup, and vanilla and process until fully combined, scraping down the sides of the bowl as needed. Remove the blade from the food processor and stir in the zucchini.
Divided the batter evenly among the muffin tins. Sprinkle some sliced almonds on top of each muffin. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool and let the muffins cool for about 15 minutes before removing them from the pan.