Keto Zucchini Cupcakes
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.
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.
Video
Notes
Frosting Per Cupcake
Nutrition
Serving: 1 cupcake (5 oz) | 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