Serving Yields: 12

Nutritional Facts per Serving

● Net Carbs: 3.5 g

● Protein: 4.9 g

● Total Fats: 23.1 g

● Calories: 68

Ingredients – The Cupcakes

● Almond flour sifted (1 cup)

● Coconut flour sifted (.33 – .5 cup)

● Xanthan gum (.5 tsp.)

● Baking soda (1 tsp.)

● Baking powder (.5 tsp.)

● Salt (.5 tsp.)

● Cinnamon (1 tsp.)

● Nutmeg (.25 tsp.)

● Ground cloves (.125 tsp.)

● Coconut oil liquified (.5 cup)

● Large eggs (2 unchilled)

● Sugar-free vanilla extract (1.5 tsp.)

● Monk fruit sweetener (1 cup)

● Packed grated zucchini (1.5 cups)

● Optional: Walnuts coarsely chopped

Ingredients – The Frosting

● Softened cream cheese (4 oz.)

● Butter (2 tbsp. softened)

● Monk fruit sweetener – powdered (.5 cup)

● Vanilla extract (.5 tsp.)

● Also Needed: Electric mixer or food processor

Preparation Method

  1. Warm the oven in advance to reach 350° Fahrenheit.
  2. Prepare the muffin tins with paper or foil baking liners.
  3. Stir in both types of flour with the baking soda, xanthan gum, baking powder, nutmeg, cinnamon, salt, and cloves. Place to the side for now.
  4. Whisk the coconut oil, eggs, and vanilla extract. Stir in zucchini, sweetener, and the flour mixture. Fold in the walnuts if using.
  5. Add the batter to the liners.
  6. Bake until the cake is firm to touch (25-30 min.).
  7. Remove cool on a rack. Frost with cream cheese frosting if desired.
  8. Store cupcakes in refrigerator or freezer.
  9. Cool to reach room temperature before serving.

Preparation Method – The Frosting

  1. Pour the sweetener in a blender.
  2. Mix the butter and cream cheese until fully incorporated.
  3. Add the vanilla and frost the cake.