Moist Keto Chocolate Zucchini Cupcakes

This is yet another recipe to use up garden zucchini or when they are cheap and plentiful in stores. Super moist and filling.

Course Afternoon Tea, Dessert, Snack

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings cupcakes

Calories 238kcal

Equipment

12 cup muffin tins

Ingredients

3 cups almond flour
1 1/3 cups powdered Erythritol or Swerve
1/2 cup cacao powder
2 tsp baking powder
1/2 tsp salt
6 large eggs
1/2 cup unsalted butter melted and cooled
3/4 cup zucchini pureed (see note)
2 tsp vanilla extract
1/4 cup sugar free chocolate chips

Get Recipe Ingredients

Instructions

Preheat oven to 350F. Grease or use cupcake liners in two 12 inch cupcake tins.
In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well.
Pour the batter right to the rim into the prepared pan. Sprinkle a few chocolate chips on top of each cupcake.
Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
If desired, frost with keto buttercream (recipe link below)

Notes

*To puree zucchini, simply cut a zucchini into slices, and steam for 10-15 minutes. When soft, process in your food processor or hand blender. Let cool before using.

Keto Buttercream Icing

Nutrition