KETO ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING

Moist and flavorful keto spice cake zucchini cupcakes are gluten-free with no sugar added.

While buying a birthday cake for my husband I saw a great deal on zucchini.

I’ve already created a delicious keto carrot cake using a mix of shredded zucchini. But this time I wanted to create a spice cake without any carrots.

The zucchini spice cake muffin base is very similar to sweet bread recipes.

The rest of the ingredients are similar what you’d find in a regular recipe. However, the sugar has been replaced with a keto friendly sweetener.

 1 cup almond flour sifted  ⅓ – ½ cup coconut flour sifted  ½ teaspoon xanthan gum  1 teaspoon baking soda  ½ teaspoon baking powder  ½ teaspoon salt  1 teaspoon ground cinnamon

INGREDIENTS

¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves ½ cup coconut oil liquified 2 large eggs 1 ½ teaspoon sugar free vanilla extract 1 cup low carb sugar substitute 1 ½ cups packed grated zucchini ½ cup walnuts coarsely chopped

ADDITIONAL INGREDIENTS

4 ounces cream cheese softened 2 tablespoons butter softened ½ cup Swerve Confectioners Powdered Sweetener ½ teaspoon vanilla extract

CREAM CHEESE FROSTING

INSTRUCTIONS

Combine the dry ingredients in a large mixing bowl.

In another large bowl, mix together the wet ingredients.

Mix the grated zucchini into the wet mixture.

Stir the flour mixture into the zucchini mixture.

Divide the batter between twelve lined muffin tins.

Bake for 25 to 35 minutes until tops are lightly browned.

To get the full recipe,  click here!

For more easy keto recipes visit Low Carb Yum!