These ketogenic spiced zucchini cupcakes are extra moist and full of flavors. They are gluten-free and come with a delicious keto vanilla frosting.
Wonderful for the holiday seasons and regular Saturdays.
Why Make Keto Spiced Zucchini Cupcakes
All that holiday baking can wreak havoc on your waistline. Particularly if you were indulging in non-keto baked goods.
But, being on a keto diet doesn’t mean you can’t have any holiday treats. Just make them keto.
These keto spiced zucchini cupcakes are super moist and packed with cinnamon and spice, and everything nice…that is except the sugar.
So, they taste amazing. You’ll think that you are cheating on your diet.
But you’re not. One of these cupcakes with the icing provides only 5 grams of net carbs. And if you prefer your cupcakes without icing, they only provide 2 grams of net carbs. Woohoo!
What’s more, each cupcake provides a whopping 30 grams of fat. So, they make for a pretty tasty fat bomb.
And the protein content is not bad either. Since protein and fat make you full, you feel full after eating them.
These cupcakes are perfect treats for the holidays. Or frankly any time at all.
Since they are so filling, you can have one for breakfast with your cup of coffee or tea. They’re an amazing way to start your morning, particularly on a cold winter’s day.
With each batch, you get 6 cupcakes. So, they are perfect for meal prep.
Just make a batch over the weekend, and you have breakfast set for the rest of the week.
To keep them fresh, make sure to store them in some BPA-free storage containers like these or glass ones like these. Glass containers keep the food fresh for longer and are more environmentally friendly.
What Flour Should You Use?
To make these low carb cupcakes, you will be using both coconut flour and almond flour. By combining these two flours, you combine the best qualities of both flours.
First off, coconut flour is a great low carb alternative to regular flour. Let’s see how it compares to regular flour.
And since coconut flour is pretty absorbent, you don’t need to use it much. So, the net carbs are even lower.
Coconut flour is also a wonderful source of fiber. As a result, it keeps you satiated and helps with your digestion as well.
It also contains tons of iron. You need iron to boost your energy levels and make a variety of hormones (source).
Also, coconut flour contains medium-chain triglycerides (MCTs). These are fats that boost your ketosis.
Coconut flour is also naturally gluten-free. So, you can use it if you have gluten allergies or sensitivities.
Besides using it for baking, you can use it to thicken sauces and stews, and even bread meat, and fish.
One thing to be mindful of, though, is to remember that it is pretty absorbent. So, you don’t need as much of it as regular flour.
To use it, use ¼ cup of coconut flour for every 1 cup of regular flour. If you would like to give coconut flour a try, you can get some here.
Almond flour is also another great low carb alternative to regular flour. 30 grams of almond flour contains only 4 grams of net carbs.
It is also high in fat and contains a decent amount of protein. So, it leaves you feeling full.
Besides, almond flour contains tons of vitamin E and manganese. This is important for healthy bones and skin.
And like coconut flour, you can use it for baking and as a thickener and breading. It is pretty easy to substitute almond flour for regular flour in your favorite recipes.
Just sub 1 cup of almond flour for every cup of regular flour. Need some almond flour? You can pick some up here.
Check out more keto hacks like that will transform your low carb diet.
Watch for Full Instructions:
Other Keto Recipes
- Keto Chocolate Cupcakes (1g Net Carbs)
- Ketogenic Chocolate Chip Cookies (2G Net Carbs)
- 3-Minute Keto Chocolate Coconut Mug Cake
- Ketogenic Vanilla Cupcakes (3.2g Net Carbs)
- Ketogenic Raspberry Coconut Cupcakes (4.3g Net Carbs)
- 3-Minute Ketogenic Blueberry Mug Cake
- Keto Chocolate Pecan Cookies (2.8g Net Carbs)
Spices to Use for These Cupcakes
First of all, you will be using ground cinnamon to spice up these cupcakes. Cinnamon gives the cupcakes a sweet and spicy flavor.
Besides using cinnamon in baking, you can use it in savory dishes like curries, and even in spice blends like garam masala. You can also use cinnamon to spice up your coffee.
Besides being tasty, cinnamon is also good for you. Cinnamon is packed with antioxidants and has anti-inflammatory properties.
Second of all, you will be adding ground cloves to these cupcakes. Ground cloves give the cupcakes a warm and aromatic flavor, perfect for warming you up during the winter.
But besides warming you up, cloves are good for your health. Just one teaspoon provides 30% of your daily manganese needs.
And last, but not least, you will be adding ground nutmeg to your cupcakes. Nutmeg adds a nice warmth, as well as a bit of a nutty flavor.
Nutmeg is rich in antioxidants and has anti-inflammatory properties. It may even boost your mood and help you control your blood sugars.
Besides using it in baking, you can even add it to your coffee or tea for some nice heat.
Are Zucchini Keto?
Yes, zucchini are most definitely keto. A one-cup serving of boiled zucchini provides less than 5 grams of net carbs.
Besides being low in net carbs, zucchini are also good sources of fiber. And fiber helps regulate your blood sugars.
Since zucchini are keto, they make great substitutes for potatoes and carrots. For instance, instead of having fries made with potatoes, you can have zucchini fries instead.
And instead of having carrot muffins, you can have zucchini muffins instead.
Tools to Use
Lastly, you will need a reusable piping bag to decorate the cupcakes. Go for reusable ones to help the environment!
Keto Zucchini Cupcakes
- 0.5 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp xanthan gum
- 1/2 cup granulated erythritol
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 cup peanut butter
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 3/4 cup grated zucchini
- 1 large egg
- pinch of salt
- 1 cup cream cheese
- 1 tbsp butter
- 4 tbsp powdered erythritol
- 1/2 tsp vanilla extract
- Mix together the almond flour, coconut flour, xanthan gum, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- Whisk the egg. Melt peanut butter with coconut oil in the microwave. Then, mix them well.
- Afterward, mix the melted butter and oil with the egg. Add vanilla extract.
- Grate zucchini and add it to the mixture along with granulated erythritol. Now mix wet and dry ingredients as well as you can.
- Line the muffin pan with paper cupcake cases. Pour in the batter.
- Now bake in the oven at 350F (180C) for 25-30 minutes until cake is firm to touch.
- Allow them to cool down.
- Use an electric mixer to beat together the cream and butter. Add in the powder erythritol and vanilla extract. Mix until light and fluffy.
- Use the piping bag to decorate each cupcake.