keto zucchini cupcakes
a terrific low carb treat to use fresh garden zucchini
Servings 12
Calories 182kcal
Equipment
- silicone cupcake liners
Ingredients
Cupcake batter:
- 1 1/2 cups almond flour
- 3/4 cup brown sugar alternative sweetener
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup avocado oil
- 1 tsp vanilla extract
- 2 eggs large
- 1 3/4 cup zucchini fresh, grated, & well drained
Cream cheese frosting
- 4 oz cream cheese softened
- 1 tsp splenda liquid
- 1 tsp vanilla extract
Instructions
cupcake directions:
- Preheat oven to 350 degrees
- In a medium bowl, combine almond flour, spics, baking powder. Set aside.
- In a separate bowl, combine sweetener, eggs, oil, vanilla, and salt. Mix briefly with a hand mixer, or using a spoon or spatula.
- Combine wet ingredients with the dry, half at a time. Fold in zucchini, stir by hand.
- Using a spoon, scoop batter into silicone cupcake liners, or very well greased cupcake tin.
- Bake 18 to 20 minutes or until lightly golden, and just set in the center when a toothpick is inserted.
cream cheese frosting:
- Cream together the softened cream cheese, sweetener, and vanilla until well combined. Spread on well cooled cupcakes.
Video
Notes
Total carbs: 4g
Fiber: 2g
Net carbs: 2g
serving: 1 cupcake
recipe makes 12 cupcakes
keto zucchini cupcakes
Nutrition
Serving: 6g | Calories: 182kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 140mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg