Zucchini Spice Cupcakes – Gluten Free
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.
CourseSnack
CuisineAmerican
Keywordcupcakes, zucchini
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings12 cupcakes
Calories244kcal
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| Zucchini Spice Cupcakes – Gluten Free |
Ingredients
Cupcakes:
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
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| Zucchini Spice Cupcakes – Gluten Free |
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 a medium bowl. Set aside.
In a large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and Natvia sweetener, 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 a cooling rack. Frost with cream cheese frosting if desired.
Store cupcakes in refrigerator or freezer. Allow coming to room temperature before serving.
Frosting:
Powder the Natvia sweetener in NutriBullet type blender or a food processor.
With an 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.
low carb yum 5-ingredient keto
Notes
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
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Nutrition
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 %
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
