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Ready to add a pop of color to your Easter table with something sweet, keto-friendly, and absolutely eye-catching? Our Green Low-Carb Cupcakes with Matcha Frosting are just the ticket. These cupcakes are not only perfect for making your Easter spread more vibrant but also bring a fun twist to any spring celebration. Imagine biting into a cupcake that’s light, fluffy, and has a gorgeous natural green color, thanks to some clever baking magic. Plus, the matcha frosting on top is like the cherry on the cake – creamy, dreamy, and completely sugar-free (and no avocados here)!
Simple and delicious, these cupcakes are great for Easter and a nice nod to other green-themed events like St. Patrick’s Day. Made with simple low-carb ingredients and full of flavor, they’re sure to be a hit at any gathering.
Why You’ll Love these Low-Carb Green Cupcakes
- Naturally green: Perfect for Easter and beyond, no artificial colors.
- Keto-friendly: Enjoy without breaking your low-carb lifestyle.
- Sugar-free matcha frosting: A unique, creamy topping with health benefits.
- Versatile flavor options: Vanilla or lime to suit your taste.
- Easy storage: Good in the fridge or freezer for storing leftovers.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Gathering the ingredients for these Green Keto Cupcakes with Matcha Frosting is the first step to creating a truly special treat. Each one plays a vital role in delivering that perfect taste and natural green hue. Here’s what you need:
Cupcakes
- Almond flour: The ideal gluten-free base for low-carb cupcakes.
- Coconut flour: Adds structure and works perfectly with almond flour.
- Powdered psyllium husks: For the right consistency and fluffier texture.
- Baking powder: Helps the cupcakes rise. Use gluten-free.
- Xanthan gum: Keeps the batter together and acts as a binding agent that replaces gluten.
- Sea salt: Just a pinch for flavor enhancement.
- Granulated Low-Carb Sweetener: For sweetness without sugar. Allulose or Erythritol-based work best.
- Almond milk: Adds moisture without the dairy. Use unsweetened almond, cashew or macadamia milk.
- Eggs: Essential for binding and fluffiness.
- Butter: Adds richness, flavor, and is ideal for baking.
- Vanilla extract: For that perfect sweet aroma. Use sugar-free.
- Baby spinach: The natural way to a vibrant green color.
Matcha Frosting
- Butter: Makes the frosting rich and spreadable while it also helps keep its shape when refrigerated.
- Cream cheese: Adds creaminess and tang, plus it makes the buttercream lighter.
- Powdered Low-Carb Sweetener: Sweetens without sugar. Allulose or Erythritol-based work best.
- Matcha powder: For a unique taste and green hue.
- Vanilla extract: Perfect match for matcha. Use sugar-free.
Absolutely, you can use frozen spinach. Since it reduces in volume once thawed and squeezed, start with about 150 grams (5.3 ounces) of frozen spinach. After defrosting and removing excess water, you should have a quantity similar to the fresh equivalent required for the recipe. This adjustment ensures the color and nutritional benefits remain consistent, even with the switch from fresh to frozen.
Yes! While we love the classic matcha vanilla combo, lime makes a fantastic alternative for a zesty twist. Simply add about 1 tablespoon of fresh lime juice and 1 teaspoon of finely grated lime zest to the frosting mix. It pairs beautifully with the green theme and adds a refreshing kick.
How To Make Low-Carb Green Cupcakes
Prep Your Ingredients. Begin by preheating your oven to 180°C (355°F) for conventional ovens, or 160°C (320°F) for fan-assisted. Line your cupcake tray with paper or silicone liners to prevent sticking.
Mix Dry Ingredients. In a large mixing bowl, combine almond flour, coconut flour, granulated sweetener, powdered psyllium husks, baking powder, xanthan gum, and sea salt until well combined. This creates the dry mix base for your cupcakes.
Blend Wet Ingredients. Add almond milk, eggs, melted butter, vanilla extract, and baby spinach to a blender. Start blending on a low speed, gradually increasing to high, until the mixture is a smooth, vibrant green liquid with no spinach bits remaining.
Combine Wet and Dry Mixes. Pour the green liquid blend into the bowl with your dry ingredients. Stir everything together just until combined, being careful not to overmix.
Fill and Bake. Scoop the batter into the prepared cupcake liners, filling each about ¾ of the way. Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway, or until a skewer or toothpick inserted into the center of a cupcake comes out clean.
Cool. Allow the cupcakes to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. The tops may sink slightly as they cool, which is perfectly fine and creates a nice base for the frosting.
Make the Frosting. In a large bowl, beat room-temperature butter and cream cheese with an electric mixer on medium speed until smooth. Gradually add powdered sweetener, beating after each addition until fluffy. Add in sugar-free vanilla extract and powdered matcha, beating until the frosting is smooth and evenly colored.
Decorate. Once the cupcakes are completely cool, spoon or pipe the matcha frosting onto each one. Use a star piping tip for a classic look, or get creative with your favorite shapes.
Tips for Best Low-Carb Green Cupcakes
- Smooth Spinach Blend: Ensure the spinach is thoroughly blended into the wet ingredients. A smooth, uniform mixture is key to getting that even, vibrant green color in your cupcakes without any leafy bits.
- Don’t Overmix: When combining wet and dry ingredients, stir just until mixed. Overmixing can lead to dense cupcakes.
- Even Filling: Use a cookie scoop or measuring cup to fill cupcake liners evenly. This ensures all cupcakes bake uniformly and finish at the same time.
- Cool Completely Before Frosting: Let cupcakes cool completely on a wire rack before applying the frosting. This prevents the frosting from melting and sliding off. This tip is very important for pretty cupcakes!
- Room Temperature Ingredients: For the frosting, make sure your butter and cream cheese are at room temperature before mixing. This helps achieve a smoother, more easily spreadable frosting.
- Frosting Consistency: If your frosting feels too thick, you can thin it slightly with a teaspoon of almond milk. If it’s too thin, add a little more powdered sweetener until you reach the desired consistency.
Storage Instructions
Store the cupcakes in the refrigerator, ideally in an airtight container. They will stay fresh for up to 5 days. If they’re frosted, ensure the frosting has set before covering to avoid smudging.
Yes, the cupcakes can be frozen for up to 3 months. For the best texture, freeze them without the frosting. Wrap each one individually in cling film or place them in an airtight container. Thaw them overnight in the refrigerator before frosting and enjoying. The frosting is best prepared fresh.
Tools for Low-Carb Green Cupcakes
- Blender or Food Processor: Essential for blending the spinach with the wet ingredients to achieve a smooth, vibrant green mixture without any leafy chunks.
- Electric Mixer: Handy for beating the frosting until it’s smooth and fluffy. A stand mixer or a handheld mixer will both work great.
- Cupcake Tray: A standard cupcake or muffin tray to shape and bake your cupcakes.
- Paper or Silicone Liners: To line your cupcake tray, ensuring easy removal and clean-up.
- Piping Bag and Tips: Optional, for decorating your cupcakes with the matcha frosting. A star tip can create a beautiful design, but feel free to use whatever shape you like.
Green Keto Cupcakes with Matcha Frosting
Ingredients
Cupcakes
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tbsp powdered psyllium husks
- 1 ½ tsp baking powder (gluten-free)
- ¼ tsp xanthan gum
- ¼ tsp sea salt
- ½ cup granulated low-carb sweetener (Allulose or Erythritol-based option)
- ½ cup almond milk (unsweetened)
- 2 large eggs
- 4 tbsp butter (unsalted, melted)
- 1 tsp sugar-free vanilla extract
- 5.3 oz pack fresh baby spinach (or equivalent amount of frozen and drained spinach)
Matcha Frosting
- 1 ¼ sticks butter (room temperature)
- 140 g cream cheese (room temperature)
- 1 ¼ cups powdered low-carb sweetener (Allulose or Erythritol-based option)
- 1 tbsp matcha (green tea powder)
- 2 tsp vanilla extract (sugar-free)
Instructions
- Set your oven to 180°C (355°F) for standard ovens or 160°C (320°F) for fan-assisted. Get your cupcake tray ready by lining it with paper or silicone liners.
- In a large bowl, sift together the almond flour, coconut flour, granulated sweetener, powdered psyllium husks, gluten-free baking powder, xanthan gum, and sea salt. Stir these until evenly mixed.
- In a blender, combine the almond milk, eggs, melted butter, vanilla extract, and baby spinach. Blend on high until the mixture is completely smooth and green, with no visible spinach pieces.
- Pour the spinach mixture into the bowl with the dry ingredients. Gently fold them together until just combined, being careful not to overmix.
- Use a spoon or scoop to fill each cupcake liner about three-quarters full with the batter.
- Place the tray in the preheated oven and bake for 20 to 25 minutes, rotating the tray halfway, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.
- In a mixing bowl, beat the room-temperature butter and cream cheese together until smooth. Gradually add the powdered sweetener, matcha powder, and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Once cooled, frost the cupcakes using a piping bag fitted with your chosen tip, or simply spread the frosting with a knife.
Nutrition
Notes
- Serving size: 1 cupcake.
- Storage: Enjoy your cupcakes fresh, or store them in the refrigerator for up to 5 days. If you’d like to freeze them, do so unfrosted, and they’ll keep for up to 3 months.
- Spinach Tip: Fresh spinach works best for vibrant color, but frozen can be used in a pinch. Remember to thaw and drain well if using frozen.
- Cooling Completely: Frosting should only be applied to completely cooled cupcakes to prevent melting.
