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Low Carb Zucchini Chocolate Swirl Cupcakes

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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.

By on November 20th, 2018

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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