Moist and flavorful low carb zucchini spice cake cupcakes are gluten free with no sugar added. Each is topped with a sugar free cream cheese frosting.

This zucchini spice cake cupcakes recipe gave me an opportunity to use my new favorite kitchen gadget, a nut chopper. I’m not sure how I got by all these years without having this nifty tool. It’s so much better than the  Pampered Chef manual food chopper that I used to use which was way more expensive


The cupcake batter gets really thick after adding the flour mixture. This is because the coconut flour absorbs so much liquid. I debated whether or should add more liquid at this point, but decided to keep it as is. The reason was that my garlic coconut flour bagel batter was similar and those came out just fine after baking.

The cupcakes are pretty delicious as-is without the sugar free cream cheese frosting (basically muffins). So go ahead and leave them unfrosted if you’d like to cut back on calories.

Zucchini Spice Cupcakes – Gluten Free Recipe
These spice cupcakes are sugar free, low carb, and gluten free. The moist zucchini cake is topped with a stevia sweetened cream cheese frosting.



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 sweetener 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 sweetener powdered
  • 1/2 teaspoon vanilla extract

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 medium bowl. Set aside.
  • In large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and Natvia sweetenr, 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 30 minutes until browned on top and cake is firm to touch.
  • Remove from oven and allow to cool on cooling rack. Frost with cream cheese frosting if desired.
  • Store cupcakes in refrigerator or freezer. Allow to come to room temperature before serving.

Frosting:

  • Powder the Natvia sweetener in NutriBullet type blender or a food processor.
  • With 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.

Nutrition Facts
Zucchini Spice Cupcakes – Gluten Free
Amount Per Serving (1 g)
Calories 244
Calories from Fat 208
% Daily Value*
Total Fat 23.1g
36%
Sodium 217mg
9%
Total Carbohydrates 8.8g
3%
Dietary Fiber 3.7g
15%
Protein 4.9g
10%
* Percent Daily Values are based on a 2000 calorie diet.