Keto Zucchini Cupcakes

4.67 from 6 votes
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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.

keto 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.

Ingredients You’ll Need

Almond flour (0.5 cup)

Coconut flour (0.5 cup)

Xanthan gum (1/4 tsp)

Granulated erythritol (1/2 cup)

Baking Powder (1/4 tsp)

Baking Soda (1/2 tsp)

Cinnamon (1/2 tsp)

Ground Cloves (1/8 tsp)

Nutmeg (1/8 tsp)

Peanut Butter (1/4 cup)

Coconut Oil (1/2 cup)

Vanilla Extract (1 tsp)

Grated Zucchini (3/4 cup)

Egg (1 large)

Salt (a pinch)

Frosting

Cream Cheese (1 cup)

Butter (1 tbsp)

Powdered erythritol (4 tbsp)

Vanilla Extract (1/2 tsp)

How to Make Keto Zucchini Cupcakes

Step 1. Mix together the almond flour, coconut flour, xanthan gum, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.

Step 2. Whisk the egg. Melt peanut butter with coconut oil in the microwave. Then, mix them well.

Step 3. Afterward, mix the melted butter and oil with the egg. Add vanilla extract.

Step 4. Grate zucchini and add it to the mixture along with granulated erythritol. Now mix wet and dry ingredients as well as you can.

Step 5. Line the muffin pan with paper cupcake cases. Pour in the batter.

Step 6. Now bake in the oven at 350F (180C) for 25-30 minutes until cake is firm to touch.

Step 7. Allow them to cool down.

Step 8. Use an electric mixer to beat together the cream and butter. Add in the powder erythritol and vanilla extract. Mix until light and fluffy.

Step 9. Use the piping bag to decorate each cupcake.

spiced zucchini cupcakes

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.

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.

Tools to Use

The tools that you will need to make these cupcakes are quite basic. They include a whisk to mix up the eggs and a grater to grate the zucchini.

You will also need cupcake liners which you can find here. And to give your hands a break, and to make sure your frosting is well mixed, you will need an electric mixer. I recommend this one here.

Lastly, you will need a reusable piping bag to decorate the cupcakes. Go for reusable ones to help the environment!

Other Keto Recipes


Watch for Full Instructions:

keto zucchini cupcakes
4.67 from 6 votes

Keto Zucchini Cupcakes

By Karo @ AllNutritious
Use a low carb vegetable – zucchini to make ketogenic cupcakes that are wonderful as a low carb dessert or ketogenic treat. These keto spiced zucchini cupcakes come with vanilla frosting and can be eaten as a breakfast, dessert or just a low carb snack.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 cupcakes

Ingredients 

  • 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

Frosting (Optional)

  • 1 cup cream cheese
  • 1 tbsp butter
  • 4 tbsp powdered erythritol
  • 1/2 tsp vanilla extract

Instructions 

  • 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.

Recipe Video

Notes

Frosting Per Cupcake

Nutrition

Serving: 1 cupcake | Calories: 323kcal | Carbohydrates: 8g | Protein: 6.4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 11.1g | Cholesterol: 31mg | Sodium: 368mg | Fiber: 3g | Sugar: 2.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Marcia Dove says:

    Hi! I’ve Never Done Anything With Zucchini, It’s My First Time. At The Moment I Have Most Of The Ingredients, However I’m Thinking On Restocking, Because I Have A Feeling I’m Really Going To Love Theses Cupcakes!! Thanks! Marcia Dove