Keto Zucchini Cupcakes

Name: Keto Zucchini Cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Almond Flour (0.5 cup almond flour); ¼ cup Coconut Flour (1/4 cup coconut flour); ¼ tsp Xanthan Gum (1/4 tsp xanthan gum); ½ cup Erythritol (1/2 cup granulated erythritol + 4 tbsp powdered erythritol); ¼ tsp Baking Powder (1/4 tsp baking powder); ½ tsp Bicarbonate of Soda (1/2 tsp baking soda); ½ tsp Cinnamon (1/2 tsp ground cinnamon); 0.13 tsp Ground Cloves (1/8 tsp ground cloves); 0.13 tsp Nutmeg (1/8 tsp ground nutmeg); ¼ cup Smooth Peanut Butter (1/4 cup peanut butter); ½ cup Coconut Oil (1/2 cup coconut oil); 1 ½ tsp Vanilla (1 tsp vanilla extract + 1/2 tsp vanilla extract); ¾ cup Zucchini (3/4 cup grated zucchini); 1 piece Egg (1 large egg); 0 pieces Table Salt (pinch of salt); 1 cup Cream Cheese (1 cup cream cheese); 1 tbsp Unsalted Butter (1 tbsp butter)

Keto Zucchini Cupcakes - Keto (American)

40 minAmerican

Servings6

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Vegetarian
Keto
Pescatarian
Halal

Ingredients

For 6 servings

Almond Flour½ cup · 0.5 cup almond flour
Coconut Flour¼ cup · 1/4 cup coconut flour
Xanthan Gum¼ tsp · 1/4 tsp xanthan gum
Erythritol½ cup · 1/2 cup granulated erythritol + 4 tbsp powdered erythritol
Baking Powder¼ tsp · 1/4 tsp baking powder
Bicarbonate of Soda½ tsp · 1/2 tsp baking soda
Cinnamon½ tsp · 1/2 tsp ground cinnamon
Ground Cloves0.13 tsp · 1/8 tsp ground cloves
Nutmeg0.13 tsp · 1/8 tsp ground nutmeg
Smooth Peanut Butter¼ cup · 1/4 cup peanut butter
Coconut Oil½ cup · 1/2 cup coconut oil
Vanilla1 ½ tsp · 1 tsp vanilla extract + 1/2 tsp vanilla extract
Zucchini¾ cup · 3/4 cup grated zucchini
Egg1 piece · 1 large egg
Table Salt0 pieces · pinch of salt
Cream Cheese1 cup · 1 cup cream cheese
Unsalted Butter1 tbsp · 1 tbsp butter

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Steps

1Mix together the almond flour, coconut flour, xanthan gum, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
2Whisk the egg. Melt peanut butter with coconut oil in the microwave. Then, mix them well.
3Afterward, mix the melted butter and oil with the egg. Add vanilla extract.
4Grate zucchini and add it to the mixture along with granulated erythritol. Now mix wet and dry ingredients as well as you can.
5Line the muffin pan with paper cupcake cases. Pour in the batter.
6Now bake in the oven at 350F (180C) for 25-30 minutes until cake is firm to touch.
7Allow them to cool down.
8Use an electric mixer to beat together the cream and butter. Add in the powder erythritol and vanilla extract. Mix until light and fluffy.
9Use the piping bag to decorate each cupcake.