Gluten free low carb zucchini spice cake cupckakes

Zucchini Spice Cupcakes – Gluten Free

Course: Snack
Cuisine: American
Keyword: cupcakes, zucchini
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 244kcal
Author: Lisa MarcAurele
These spice cupcakes are sugar free, low carb, and gluten free. The moist zucchini cake is topped with a stevia sweetened cream cheese frosting.
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  • 1 cup almond flour sifted (about 100 grams)
  • 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 low carb sugar substitute I like to only use 1/2 cup
  • 1 1/2 cups packed grated zucchini about 295 grams
  • 1/2 cup walnuts coarsely chopped (optional)

Cream Cheese Frosting:

  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1/2 cup low carb sugar substitute 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 35 minutes until lightly 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.


  • Powder the Natvia sweetener in NutriBullet type blender or a food processor.
  • With electric mixer, beat together cream cheese and butter until well combined.
  • Add powdered Natvia and whip into cream cheese mixture until light and fluffy.
  • Beat in vanilla extract.



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


Serving: 1g | Calories: 244kcal | Carbohydrates: 8.8g | Protein: 4.9g | Fat: 23.1g | Sodium: 217mg | Fiber: 3.7g

Additional Info

Net Carbs: 5.1 g | % Carbs: 8.2 % | % Protein: 7.9 % | % Fat: 83.9 %


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.