Get ready to fall in love with a dessert that’s as wholesome as it is delicious! These Keto Zucchini Cupcakes are unbelievably moist, packed with warm spices like cinnamon and nutmeg, and crowned with a tangy, luscious cream cheese frosting. Zucchini is the secret ingredient that guarantees a perfect crumb without adding any unwanted flavor, making these cupcakes a fantastic way to sneak in some veggies. They are the ultimate guilt-free treat for any occasion, proving that you don’t have to sacrifice flavor to stick to your low-carb goals.
Ingredients
• For the Keto Zucchini Cupcakes
• 1 cup (112g) Almond flour, sifted
• ⅓ to ½ cup (37-56g) Coconut flour, sifted
• 1 cup (192g) Monk fruit sweetener, granular
• 1.5 tsp Sugar-free vanilla extract
• 1.5 cups (180g) Zucchini, packed and finely grated
• 2 Large eggs, room temperature
• ½ cup (120ml) Coconut oil, liquified
• 1 tsp Baking soda
• ½ tsp Baking powder
• ½ tsp Xanthan gum
• ½ tsp Salt
• 1 tsp Cinnamon
• ¼ tsp Nutmeg
• ⅛ tsp Ground cloves
• ½ cup (60g) Walnuts, coarsely chopped (Optional)
• For the Sugar-Free Cream Cheese Frosting
• 4 oz (113g) Cream cheese, softened to room temperature
• 2 tbsp (28g) Butter, softened to room temperature
• ½ cup (64g) Monk fruit sweetener, powdered
• ½ tsp Vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper or silicone liners.
2. In a large bowl, whisk together the sifted almond flour, coconut flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves. Set aside.
3. In a separate medium bowl, whisk the liquified coconut oil, room temperature eggs, and vanilla extract until well combined. Stir in the monk fruit sweetener.
4. Squeeze the grated zucchini firmly with your hands or in a cheesecloth to remove as much excess moisture as possible. This is a crucial step to prevent soggy cupcakes.
5. Add the squeezed zucchini to the wet and stir to combine. Pour the wet mixture into the dry and mix until just combined. Do not overmix. If using, gently fold in the chopped walnuts.
6. Evenly distribute the batter among the 12 prepared muffin liners. They will be about two-thirds full.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm to the touch.
8. Remove the cupcakes from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cooled before frosting.
9. To prepare the frosting, use an electric mixer to beat the softened cream cheese and butter in a medium bowl until smooth and creamy. Add the powdered monk fruit sweetener and vanilla extract, and beat again until light and fluffy.
10. Once the cupcakes are completely cool, frost them as desired. Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Yields: 12 Cupcakes | Amount Per Serving
• Calories: 221
• Total Fats: 23.1 g
• Net Carbs: 3.5 g
• Protein: 4.9 g
• Disclaimer: is an estimate and may vary based on used. The original calorie count provided was inaccurate and has been recalculated.
Pro Tips
• Squeeze the grated zucchini thoroughly using a cheesecloth or paper towels to remove excess water. This prevents the cupcakes from becoming overly dense or soggy.
• Ensure your eggs, cream cheese, and butter are all at room temperature. This helps the combine smoothly for a better cupcake texture and a lump-free frosting.
• When combining the wet and dry , mix only until they are just incorporated. Overmixing can lead to a tough and gummy texture, especially with low-carb flours.
• For the smoothest frosting, use a powdered sweetener. If you only have granular, pulse it in a clean coffee grinder or high-speed blender until it becomes a fine powder.
FAQ
Q: Can I taste the zucchini in these keto cupcakes
A: No, you can’t taste the zucchini. It’s a secret ingredient that makes the cupcakes incredibly moist and gives them a perfect crumb without adding any unwanted vegetable flavor.
Q: Why are my zucchini cupcakes soggy
A: Your cupcakes might be soggy if you didn’t squeeze enough water out of the grated zucchini. This is a crucial step to ensure a light, moist texture rather than a dense or soggy one.
Q: Can I use granular sweetener for the cream cheese frosting
A: It’s best to use a powdered sweetener for a smooth, creamy frosting. If you only have granular sweetener, you can turn it into a powder by blending it in a high-speed blender or a clean coffee grinder.
Q: How should I store these keto zucchini cupcakes
A: Store leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
