Celebrate zucchini season with this decadent keto chocolate zucchini cupcake! Of course no keto cupcake is complete without a mound of rich, creamy keto frosting, and this mocha frosting is the best I’ve ever made!
Holy lot of zucchini batman! It’s been a long and crazy week of zucchini-themed low carb recipes here on IBIH, and I’m wrapping up with a fantastic keto chocolate zucchini cupcake made with pureed zucchini and an intensely chocolatey cocoa powder.
Adorning the top is a smooth and rich low carb mocha frosting that is to die for!
In fact I’d gladly eat this keto mocha frosting as a mousse with a couple of berries for garnish – when you try it you’ll know what I mean!
But let’s talk about the keto chocolate zucchini cupcake itself, which is where all that zucchini is hiding. It’s good.
REALLY. GOOD. For reals.
Fluffy and super rich, it has everything you want in a great zucchini cupcake! It’s not only tender and *cringes* …moist (ugh I hate that word but it’s the only one that applies here,) it is SO very chocolatey in the best possible way!
A note that as with all chocolate desserts, especially sugar free and keto ones where there is less to hide behind, it’s very important to use a good quality cocoa powder.
I prefer a “dutch processed” cocoa (or a blend of dutch and natural) because it tends not to be bitter – this is the one I used, which you can find in a lot of grocery stores.
I highly recommend it, but if you can’t find it then at least use a cocoa powder labeled “premium” in these chocolate zucchini cupcakes, even if it costs a few dollars more than the usual brands. You won’t regret it!
As in the keto Sun-Dried Tomato and Asiago Zucchini Bread that I posted yesterday, I pureed the zucchini into these keto zucchini muffins which gave it the lovely fluffy texture without chewy shreds of zucchini weighing down the cake.
I could go on and on about how delicious these keto chocolate zucchini cupcakes are – and they definitely taste incredible, but after posting four days in a row I’m sick of myself right now.
I’M. BORING. MYSELF. With myself. Ugh.
Meanwhile, why are you even STILL HERE? You should be making these keto chocolate zucchini cupcakes already!
Go on – beat it! SCAT.
Then report back ASAP, because YOUR words are never boring to me!
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Chocolate Zucchini Cupcakes w/ Mocha Frosting – Low Carb
- Total Time: 37 minutes
- Yield: 8 cupcakes 1x
- Diet: Diabetic
Description
These delicious low carb Chocolate Zucchini Cupcakes with Mocha Frosting are rich and fluffy perfection! Gluten free and Keto friendly too!
Ingredients
For the cupcakes:
- 6 tablespoons butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/4 cup shredded zucchini, packed
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1/4 cup granulated sugar substitute (I used Swerve)
- 3 tablespoons premium cocoa powder
- 1/4 teaspoon xanthan gum
- pinch of salt
- 2 teaspoons baking powder
For the frosting:
- 1/2 cup mascarpone cheese, softened
- 3 tablespoons Swerve Confectioners
- 1/4 teaspoon coffee extract
- 1/4 teaspoon vanilla extract
- 1 tablespoon premium cocoa powder
- 1/2 cup heavy whipping cream
Instructions
To make the cupcakes:
- Preheat the oven to 350 degrees (F)
- Combine the wet ingredients (butter, eggs, vanilla extract, almond milk, zucchini) in a magic bullet or blender and blend for 20-30 seconds or until smooth.
- Combine the dry ingredients (almond flour, coconut flour, sweetener, cocoa powder, salt, baking powder, xanthan gum) in a medium bowl and stir until mixed and there are no lumps.
- Pour the wet ingredients into the dry ingredients and stir until the liquid is absorbed and a thick batter is formed.
- Spoon the batter evenly into 8 cupcake liners or greased tins.
- Bake at 350 degrees (F) for 22 minutes. Remove and cool before frosting.
To make the frosting:
- Combine the softened Mascarpone cheese, sweetener, coffee extract, vanilla extract, and cocoa powder in a small bowl and mix gently with a fork until smooth. (Don’t mix too aggressively or your Mascarpone will separate!)
- In a large bowl, beat the heavy whipping cream until stiff.
- Mix 1/3 of the whipped cream gently into your mascarpone mixture until smooth.
- Fold (GENTLY) the Mascarpone mixture into the remaining whipped cream until all streaks of white are gone and the mixture is smooth but still fluffy.
- Spread or pipe onto your cooled cupcakes.
- Chill to store, but these are best served at room temperature.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
Approximate nutrition information per serving:
1 cupcake no frosting: 193 calories, 21g fat, 2.7g net carbs, 5g protein
1 cupcake with frosting: 318 calories, 33g fat, 3.5g net carbs, 7g protein
Note: I used organic heavy whipping cream which has no fillers and therefore only trace amounts of carbs. If you use regular, add about .5g net carbs per frosted cupcake.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: keto desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 318
- Fat: 33g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
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robin nolan says
i just found your site and I’m intrigued! I am new to low carb eating world and looking for recipes that I can live with. My Birthday is tomorrow and I always have a cake but so afraid to indulge as I am on a weight loss self inflicted program! So, Im going to try your cupcakes and I’ll let you know how it comes out. Your great personality and awesome sense of humor is what lured me in:)
Zoe says
These were delicious! I used melted coconut oil instead of butter and coconut milk instead of almnd milk. So glad I tried this recipe, I didn’t think I would be able to have a low carb cupcake taste so great!
Tiffany says
I made this recipe exactly as written and these were very moist and tasty! The frosting is delicious as well. I’m still trying to get used to the texture of almond flour!! :-)
Angela says
Mellissa,
I am only on my 3rd day but I’ve already lost 3 lbs! I’ve done low carb before and although I get great results it’s difficult for me to maintain because I get so bored. Your blog will definitely keep that from happening again! This is truly the best resource for a low carb diet that I have ever found. I really appreciate your hard work & dedication! Your recipes are amazing…THANK YOU!!!???
Mellissa Sevigny says
Congrats on the loss so far Angela and thanks!
Carolyn says
I made these, and they were really delicious. Mine weren’t as light and fluffy as the picture, they were more moist, but I thought the texture was good. The frosting was amazing, even though I both subbed and messed it up. I accidentally turned my whipped cream to butter, so I just beat the solid part into the cream cheese (which I used instead of mascarpone.) I am pleased to find out that this recipe is forginving as well as tasty!
Sherry C. says
These are the best low carb muffins I have made since starting to eat this way 2 years ago! They are really fluffy just like the wheat flour type. Do you think the secret is mixing the wet ingredients in the blender? You are really on to something here. I wonder if this would work for other recipes as well.
Linda says
I just realised I got soya milk instead of almond milk. Can I use instead it is a trip to supermarket again
Carolyn says
I made these, delicious. Made the frosting, too… I made a similar combo of mascarpone cheese and whipping cream for to top a keto cheesecake I make, but ever since I saw a frosting being made on TV with egg whites, sugar and butter I’ve been wanting to try making something similar subbing in Swerve – I am wondering how something like that would taste on these?
Mellissa Sevigny says
I bet that would be fantastic Carolyn, I’ll have to experiment with some frostings based on your ideas – thanks!!!
Carolyn says
The recipe I saw whipped egg whites until fluffy – added a cup or cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency – that is all there was too it and the general reaction was it was easy and tasty – why couldn’t we repeat this with Swerve- or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]?? It sounds like it would be perfect on these muffins and even lower in carbs – as in almost none – yet give us the fat we need for keto??? I am seriously thinking about trying this out when I make the zuchinni spice recipe- just working out which sugar in my mind.
Gail says
Want to try this! No xanthan gum… but since it is supposedly used as a thickener, could I just add more coconut flour instead? Or is the xanthan gum used for a different purpose in this recipe? I may experiment, but would benefit from another’s experience if anyone has tried this substitution.
Thank you!
jess says
I made these without and they were totally fine!
Niki Flynn says
Hi Melissa! These look AMAZING! I’m curious about the coffee extract. I was looking on Amazon and they have some that contain actual coffee extractions and others that are decaffeinated with natural flavors. Which would you recommend? Thank you! I cannot wait to try this recipe! I have a BBQ to go to on Sunday and these may be what I bring. Of course, I’ll have to make a trial batch for myself first. :)