The following recipe is Sponsored by my friends at USA Pan

I’ve been looking for fun and tasty desserts to have on my Keto journey! After a little experimenting I found this recipe that really satisfies my sweet tooth! It’s low carb and just the right amount of chocolaty sweetness! It baked perfect and with a whimsical design thanks to my USA Swirl Cupcake Pan!

Low Carb Zucchini Chocolate Swirl Cupcakes

1 Cup Shredded Zucchini

1 1/4 cup Almond Flour

1 Teaspoon Baking Powder

3/4 Teaspoon Cinnamon

1/4 Teaspoon Ginger

1/2 Teaspoon Salt

1 Teaspoon Vanilla Extract

5 Large Eggs

1/3 Cups Cacao Powder

1 Cup Golden Monkfruit Sweetener

1/4 Cup Monkfruit Sweetener

1/3 Cup Coconut Oil

Garnish (Optional): Raspberries, Strawberries, and Fresh Whip Cream, & Powdered Monkfruit

Instructions:

  1. Combine all of the ingredients ingredients in a bowl and stir together to get them evenly mixed.
  2. Add in coconut oil, vanilla extract, and eggs to bowl. Blend together for 2 minutes with a hand mixer.
  3. Add shredded zucchini to mixture and mix for an additional 2 minutes.
  4. Preheat oven to 350 degrees
  5. Pour mixture into USA Swirl 6 Cupcake pan and make sure that they are spread out evenly.
  6. Bake for approximately 25-30 minutes or until golden brown and set. 
  7. Set on countertop and allow to rest for 10-15 minutes before removing from pan.