Low Carb Zucchini Chocolate Swirl Cupcakes

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


  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.

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