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keto zucchini spice cake cupcakes

Keto Spice Cake Zucchini Cupcakes

Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 266
Author: Lisa MarcAurele
These spice cupcakes are sugar free, low carb, and gluten free. The moist zucchini cake is topped with a keto-friendly cream cheese frosting.
Print Recipe
US Customary - Metric

Ingredients

Cupcakes:

  • 1 cup almond flour sifted (about 100 grams)
  • ⅓ - ½ cup coconut flour sifted (I used ½, may want to use less)
  • ½ teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup coconut oil liquified
  • 2 large eggs room temperature
  • 1 ½ teaspoon sugar free vanilla extract
  • 1 cup low carb sugar substitute I like to only use ½ cup
  • 1 ½ cups packed grated zucchini about 295 grams
  • ½ cup walnuts coarsely chopped (optional)

Cream Cheese Frosting:

Instructions

Cupcakes:

  • 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.
    zucchini muffins dry mixture
  • In large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and sweetener, then add flour mixture and stir until combined. Stir in walnuts if using.
    zucchini muffins batter
  • Press batter evenly among cupcake liners. Smooth tops if necessary.
    batter in cupcake liners
  • Bake at 350°F for 25 to 35 minutes until lightly browned on top and cake is firm to touch. Remove from oven and cool on rack. Frost with cream cheese frosting if desired.
    baked zucchini muffin cakes

Frosting:

  • With electric mixer, beat together cream cheese and butter until well combined.
    blended butter and cream cheese
  • Add powdered sweetener and whip into cream cheese mixture until light and fluffy.
    powdered sweetener added
  • Beat in vanilla extract.
    cream cheese frosting in bowl

Video

Notes

The cupcake batter should be really thick so you have to press it into each cupcake liner versus pouring.
Each frosted cupcake has about 14g erythritol which isn't included in the carb count.
Store cupcakes in refrigerator or freezer. Allow to come to room temperature before serving.
Nutritional Information without Frosting:
216 Calories 24g Carbohydrates 5g Protein 19g Fat 10g Saturated Fat 27mg Cholesterol 222mg Sodium 126mg Potassium 5g Fiber 2g Sugar 99IU Vitamin A 5mg Vitamin C 42mg Calcium 1mg Iron
 

Nutrition

Serving: 1cupcake | Calories: 266 | Carbohydrates: 9g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 43mg | Sodium: 269mg | Potassium: 139mg | Fiber: 5g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg

Additional Info

Net Carbs: 4 g | % Carbs: 6.3 % | % Protein: 9.4 % | % Fat: 84.4 % | SmartPoints: 11
Values 
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(
    [serving_size] => 1
    [calories] => 266
    [carbohydrates] => 9
    [protein] => 6
    [fat] => 24
    [sodium] => 269
    [fiber] => 5
    [serving_unit] => cupcake
    [saturated_fat] => 13
    [cholesterol] => 43
    [potassium] => 139
    [sugar] => 2
    [vitamin_a] => 284
    [vitamin_c] => 5
    [calcium] => 51
    [iron] => 1
)

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