Zucchini Spice Cupcakes
Makes 12 cupcakes Nutrition per cupcake: 244 calories, 23.1g fat, 217mg sodium, 21g carbs, 3.7g fiber, 13.8g erythritol, 3.5g net carbs, 4.9g protein
Ingredients1 cup almond flour, sifted
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 Natvia
1 1/2 cups packed grated zucchini
1/2 cup walnuts, coarsely chopped (optional)
Cream Cheese Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup Natvia, powdered
1/2 teaspoon sugar free vanilla extract
1.Line muffin tins with 12 paper or foil liners.
2.Stir together almond flour, coconut flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in medium bowl. Set aside.
3.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.
4.Press batter evenly among cupcake liners. Smooth tops if necessary.
5.Bake at 350°F for 25 to 30 minutes until browned on top and cake is firm to touch.
6.Remove from oven and allow to cool on cooling rack. Frost with cream cheese frosting if desired.
7.Store cupcakes in refrigerator or freezer. Allow to come to room temperature before serving.
1.Powder the Natvia sweetener in NutriBullet type blender or a food processor.
2.With electric mixer, beat together cream cheese and butter until well combined.
3.Add powdered Natvia and whip into cream cheese mixture until light and fluffy.
4.Beat in vanilla extract.