Low-Carb Green Matcha Cupcakes
Dearna Bond- Ready in 40m
- 3.3 g net carbs
- 231 kcal
- Serves 12
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St. Patricks Day calls for all the green keto treats, and these are a rich, vibrant green without the need for any artificial colourings.
These low-carb cupcakes get their gorgeous green from a healthy dose of baby spinach, whereas the frosting is flavoured with matcha giving it a soft pale green hue. We flavoured ours with vanilla but you can even go with lime and add about a tablespoon of fresh lime juice and a teaspoon of fine lime zest.
Note that these cupcakes are slightly dense from the spinach, and though they will rise in the oven, they will flatten when cooling. This creates a flat base perfect for the delicious frosting to sit on! If you prefer them fluffier, simply add 1 to 2 more eggs, plus about 1/4 cup (25 g/ 0.9 oz) of unflavoured whey protein powder or egg white protein powder.
Looking for more St. Patricks's Day recipes? Make sure to check out our St. Paddy's Day Recipe collection!
Step-by-step
Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Add dry ingredients to a large bowl and mix well.
Add the almond milk, eggs, butter, vanilla and spinach to a blender and turn on blender at the slowest speed, then slowly increase to high speed, blending until you have a smooth green cream with no pieces.
Pour the wet mixture into the dry mix and stir until just combined.
Scoop into a cupcake tray lined with paper or silicone liners, filling 3/4 way up.
Bake 20 to 25 mins or until an inserted skewer comes out clean.
Cool in the pan for 10 minutes, then cool completely on a wire rack.
Note that the tops may sink in slightly — this is fine as you will be filling them with the creamy cupcake frosting.
To make the frosting, add the butter and cream cheese to a large bowl and beat with an electric stand mixer or hand held mixer on medium speed until combined.
Add the sweetener, a spoonful at a time, beating after each addition. Once it's all been added, continue beating until pale and fluffy, around 8 to 10 minutes. Add the vanilla and matcha powder and beat until combined.
Spoon in a piping bag and decorate each of the cupcakes using a star piping tip or any other piping tip. Alternatively you can simply use a spoon.
The cupcakes can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Recipe
Low-Carb Green Matcha Cupcakes
★★★★★4.7Naturally green fluffy keto muffins topped with creamy sugar-free green matcha frosting. The perfect treat for ...
- Hands on
- 15m
- Overall
- 40m
- Servings
- 12
- 3.3 g
- Net carbs
- 4.8 g
- Protein
- 22.4 g
- Fat
- 231
- kcal
Ingredients makes 12 cupcakes
- Cupcakes:
- Matcha frosting:
Instructions
Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Add dry ingredients to a large bowl and mix well.
Add the almond milk, eggs, butter, vanilla and spinach to a blender and turn on blender at the slowest speed, then slowly increase to high speed, blending until you have a smooth green cream with no pieces.
Pour the wet mixture into the dry mix and stir until just combined.
Scoop into a cupcake tray lined with paper or silicone liners, filling 3/4 way up.
Bake 20 to 25 mins or until an inserted skewer comes out clean.
Cool in the pan for 10 minutes, then cool completely on a wire rack.
Note that the tops may sink in slightly — this is fine as you will be filling them with the creamy cupcake frosting.To make the frosting, add the butter and cream cheese to a large bowl and beat with an electric stand mixer or hand held mixer on medium speed until combined.
Add the sweetener, a spoonful at a time, beating after each addition. Once it's all been added, continue beating until pale and fluffy, around 8 to 10 minutes. Add the vanilla and matcha powder and beat until combined.
Spoon in a piping bag and decorate each of the cupcakes using a star piping tip or any other piping tip. Alternatively you can simply use a spoon.
The cupcakes can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition per serving, 1 cupcake
Carbs 6%Protein 8%Fat 86% of calories
- Net carbs
- 3.3 g
- Total carbs
- 29.3 g
- Fiber
- 2.3 g
- Sugars
- 2.3 g
- Protein
- 4.8 g
- Fat
- 22.4 g
- Saturated fat
- 11.4 g
- Calories
- 231 kcal
- Sodium
- 139 mg · 6.06% RDA
- Magnesium
- 38 mg · 9.54% RDA
- Potassium
- 192 mg · 9.59% EMR
Nutrition by ingredient
| Per 1 cupcake | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 0.7 g | 1.8 g | 4.4 g | 49 |
| Coconut flour, organic | 0.3 g | 0.4 g | 0.4 g | 9 |
| Psyllium husk powder | 0.1 g | 0 g | 0 g | 0 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Xanthan gum, thickening agent | 0 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 0.4 g | 0 g | 0 g | 2 |
| Almond milk natural (unsweetened) | 0 g | 0 g | 0.1 g | 1 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1 g | 0.8 g | 12 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 3.8 g | 34 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Spinach, fresh | 0.2 g | 0.4 g | 0 g | 3 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 9.5 g | 84 |
| Cream cheese, soft (full-fat) | 0.4 g | 0.8 g | 3.3 g | 29 |
| Erythritol (natural low-carb sweetener) | 0.8 g | 0 g | 0 g | 3 |
| Matcha (green tea powder), organic | 0.1 g | 0.1 g | 0 g | 1 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Total | 3.3 g | 4.8 g | 22.4 g | 231 |
Serving size 1 cupcake
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (7)
Wasn't sure what to expect with this recipe with its high amount of spinach leaves, but these cupcakes turned out fabulous!! As suggested, I added one egg and 1/4 cup egg white powder to keep them from sinking, and the cupcake tops were beautifully round. I'll be making these again and again!
Thank you Lisa, I appreciate your kind feedback!
I made these tonight and inhaled two. They were super satisfying for sweet cravings when watching carbs. Hoping the frosting holds up on cupcake for a few days in Tupperware.
I'm glad you like them! Yes, they should keep well in the fridge for at least 5 days 😊
What the hell are " xanthan gum" and "matcha"?????
in low carb green cupcakes recipe.
(I live in Australia and don't speak american)....... 😊
Hi Ron, these were actually made by our recipe developer who lives in Tasmania 😊
Matcha is powdered green tea. Xanthan gum is a thickener that is used to replace gluten which is missing in low-carb flour mixes. I get mine on Amazon or in my local grocery store. If you can't find it, have a look online, you'll definitely be able to get it. Xanthan gum is not essential here but makes the texture and rise better.
You could always try something simple:
Chocolate Keto Blender Cupcakes
Super Simple Almond Flour Keto Muffins
Wow, Ron, you could be a little nicer. You could also have looked up the two “American” words on a search engine.…..
About - Wikimedia Australia
https://wikimedia.org.au/wiki/About
Matcha
Finely powdered green tea
Matcha is a finely ground powder of specially grown and processed green tea leaves that originated in China and developed in Japan. It is mostly produced in Japan today. In the 12th century at the latest, Chinese compressed tea, the raw material for matcha, was introduced to Japan. When the production of compressed tea was banned in China in 1391, matcha was abandoned in China and developed in Japan thereafter. Wikipedia
Xanthan gum
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer that prevents ingredients from separating. It can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris. Wikipedia