Zucchini Muffins With Cream Cheese Frosting
These muffins with cinnamon, nutmeg, and vanilla have a cozy fall-inspired flavor profile. You can eat them with butter and jam, or whip up a batch of keto cream cheese frosting and have cupcakes!
Equipment
- Stand Mixer optional
Ingredients
Zucchini Muffins
- 1¾ cups lupin flour blend (*see recipe notes for alternative) sifted
- 1 tsp baking powder sifted
- ½ tsp baking soda
- ½ tsp salt sifted
- 2 tsp cinnamon sifted
- 1/4 tsp nutmeg sifted
- ¾ cup granulated monk fruit sweetener
- ¼ cup brown monk fruit sweetener
- ½ cup butter melted
- 2 tsp vanilla
- 2 tbsp heavy cream
- 2 whole eggs
- 1½ cups shredded zucchini sweated and blotted
Keto Cream Cheese Frosting
- ¾ cup powdered monk fruit sweetener
- 2 tsp butter room temperature
- 2-3 oz cream cheese room temperature
- 3-4 tsp heavy cream start with 2 tsp, add more as needed
- ½ tsp vanilla
Instructions
Zucchini Muffins
- Grate the zucchini and place it in a bowl lined with paper towels or a lint-free kitchen towel. Allow to sit for 15 minutes to release moisture, then blot with a towel before using.
- Preheat the oven to425° and make sure to remove the cream cheese from the refrigerator if making frosting to allow it to soften. Line a muffin tin with paper liners.
- Sift the lupin flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg together in a mixing bowl.
- In a separate mixing bowl combine the melted butter and white and brown monk fruit sweeteners with the vanilla and heavy cream. To this mixture, add the eggs one at a time making sure that each egg is fully incorporated.
- Combine the wet and dry ingredients stirring until they are just incorporated, careful to not overmix.
- Fold the prepared zucchini into the muffin batter.
- Divide the batter evenly into the twelve lined muffin cups. Bake at 425° for 5 minutes, then reduce the temperature to 350° and bake for 20-25 minutes. Cook time can vary slightly depending on the amount of moisture retained in the zucchini.
- Cool on a wire rack. Allow them to cool completely before frosting.
Keto Cream Cheese Frosting
- Beat the butter and cream cheese using a stand mixer or hand-held electric mixer until smooth.
- Add the powdered monk fruit and vanilla and mix until it begins to come together.
- Start by adding 2 teaspoons of heavy cream and mixing. Add more cream until desired consistency is reached. I use between 3 and 4 teaspoons for perfect frosting.
- Add the prepared frosting to a pastry bag with a frosting tip and frost those pretty babies! Alternatively, smear the frosting on haphazardly with a butter knife. It will taste just as good!
- Enjoy!
Notes
*If you choose not to use the lupin flour blend you can make this recipe using almond flour, coconut flour, and xanthan gum. Nutrition information for this version is not calculated here.
- 1 and 1/4 cups almond flour (sifted)
- 1/4 cup coconut flour (sifted)
- 3/4 tsp xanthan gum (sifted)