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This zucchini spice cupcakes recipe is sugar free, low carb, and gluten free. The spice cake is topped with a stevia sweetened cream cheese frosting.
I was at a small grocery store in the next town over buying a birthday cake for my husband. The bakery in that store is directly across from the produce. As I was waiting for the lady to customize the cake, I turned and got a glance of some lovely zucchini and the idea hit me to make myself a low carb cake out of zucchini.
Carrot cake is a favorite of mine and I have not yet attempted a sugar free one, but I knew I could achieve a similar taste using zucchini. All of the baked goods I’ve made in the past with zucchini have come out moist so I was eager to try a gluten free zucchini spice cake.
I looked at several recipes for zucchini spice cake to come up with a recipe for these low carb zucchini spice cupcakes. To make the cake gluten free, I used a mix of almond flour and coconut flour.
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It’s best to sift the almond and coconut flour before using in baked goods to get out any lumps. Above is a picture of the flour and spice mixture. The texture isn’t far off from what a regular flour mix would look like since the low carb flours were sifted first.
The grated zucchini is mixed in with the liquids just before adding the flour mixture. I used one small zucchini which yielded one and a half cups of packed grated zucchini.
This recipe gave me an opportunity to use my new favorite kitchen gadget, a nut chopper. I’m not sure how I got by all these years without having this nifty tool. It’s so much better than the Pampered Chef manual food chopper that I used to use which was way more expensive.
The cupcake batter gets really thick after adding the flour mixture. This is because the coconut flour absorbs so much liquid. I debated whether or should add more liquid at this point, but decided to keep it as is. The reason was that my garlic coconut flour bagel batter was similar and those came out just fine after baking.
Because the batter was so thick, I needed to press it into each cupcake liner. I used chopped walnuts so if you choose to leave the nuts out, the batter may not fill up each liner quite as much. Although you don’t have to, I find smoothing out the tops with your finger or the back of a spoon will give a nicer looking top after baked.
When the cupcakes begin to brown and firm up is when you want to take them out of the oven. For me, this was about 25-30 minutes of baking. The cupcakes are pretty delicious as-is without the frosting, so go ahead and leave them unfrosted if you’d like to cut back on calories. Adding the frosting adds no additional net carbs because you can subtract the sugar alcohol erythritol which isn’t digestible.
Although zucchini spice cupcakes are something I’d typically make in the summer while we are getting zucchini fresh out of the garden, there is no reason not to make these delicious mini cakes in the middle of winter.
These cupcakes are absolutely delicious! The Natvia sweetener has only a very slight coolness from the erythritol and no bitter aftertaste when the right amount is used. I found that if you accidentally add too much of any stevia sweetener, you will get a nasty aftertaste so it’s best to be light on the sweetener and add a little at a time until you get the right amount. Otherwise, you’ll have to dilute the sweetness by adding more of the other ingredients. Enjoy!
Zucchini Spice Cupcakes – Gluten Free
These spice cupcakes are sugar free, low carb, and gluten free. The moist zucchini cake is topped with a stevia sweetened cream cheese frosting.
- 1 cup almond flour sifted
- 1/3 - 1/2 cup coconut flour sifted (I used 1/2, may want to use less)
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup coconut oil liquified
- 2 large eggs room temperature
- 1 1/2 teaspoon sugar free vanilla extract
- 1 cup Natvia
- 1 1/2 cups packed grated zucchini
- 1/2 cup walnuts coarsely chopped (optional)
Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1/2 cup Natvia powdered
- 1/2 teaspoon vanilla extract
Line muffin tins with 12 paper or foil liners.
Stir together almond flour, coconut flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in medium bowl. Set aside.
In large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and Natvia sweetenr, then add flour mixture and stir until combined. Stir in walnuts if using.
Press batter evenly among cupcake liners. Smooth tops if necessary.
Bake at 350°F for 25 to 30 minutes until browned on top and cake is firm to touch.
Remove from oven and allow to cool on cooling rack. Frost with cream cheese frosting if desired.
Store cupcakes in refrigerator or freezer. Allow to come to room temperature before serving.
Makes 12 cupcakes
Nutrition per cupcake: 244 calories, 23.1g fat, 217mg sodium, 8.8g carbs, 3.7g fiber, 13.8g erythritol, 3.5g net carbs, 4.9g protein