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Zucchini Spice Cake Cupcakes
Ingredients
  • subheading: Cupcakes:
  • 1 cup almond flour sifted (about 100 grams)
  • ⅓ to ½ cup coconut flour sifted (I used ½, may want to use less)
  • ½ teaspoon xanthan gum
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup coconut oil liquified
  • 2 large eggs room temperature
  • 1 ½ teaspoon sugar free vanilla extract
  • 1 cup low carb sweetener I like to only use ½ cup
  • 1 ½ cups packed grated zucchini about 295 grams
  • ½ cup walnuts coarsely chopped (optional)
  • subheading: Cream Cheese Frosting:
  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • ½ cup low carb sweetener powdered
  • ½ teaspoon vanilla extract
Steps
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