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Low Carb Green Tea Cupcakes

Low Carb Green Tea Cupcakes with Ginger Lime Cream Cheese Frosting

Who doesn’t love cupcakes? To me they are perfectly portioned little bites of heaven. And as much as I love my treats and sweets, being on a low carb diet means that even though I can have the occasional treat , they are not a daily occurence. I try to limit myself to two treats a week and because of that , the treats I choose to indulge in have to be good! These Low Carb Green Tea Cupcakes with Ginger Lime Cream Cheese Frosting satisfy not only my cravings for a healthy treat, but also manage to tantalize my taste buds.
Course Dessert
Cuisine American
Keyword cream cheese, cupcakes, green tea, keto, low carb
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 322 kcal
Author yvonne

Ingredients

Ingredients for cupcakes

  • 6 large eggs
  • 1/3 cup avocado oil mayonnaise
  • 1/3 cup avocado oil
  • 1/4 cup almond milk you may need to add more depending on the consistency of your batter as some coconut flours can make the batter thicker than others
  • 1/2 cup keto approved sweetener I used Lakanto classic for these
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 cup coconut flour
  • 2 Tablespoons matcha powder

Ingredients for frosting

  • 16 oz cream cheese softened Dairy free option: Kite Hill cream cheese
  • 1/4 cup grass fed butter Dairy free option: vegetable shortening
  • 1 teaspoon vanilla
  • 1/3 cup Keto approved confectioner's sweetener I use Lakanto confectioner's
  • zest and juice of 1 lime
  • 1 teaspoon fresh grated ginger root

Instructions

Directions for cupcakes

  1. Preheat oven to 325 degrees F.
  2. Place parchment paper liners in cupcake pan or use a silicone cupcake pan. ( If using paper liners, this is the only brand that I have found that doesn't stick)
  3. In a large mixing bowl combine all ingredients except the coconut flour and blend until fully combined.
    Low Carb Green Tea Cupcakes
  4. Add in the coconut flour and mix until the coconut flour is no longer lumpy. At this time you might have to add in more almond milk depending on the consistency of your batter.
  5. Equally portion out your batter into the liners or your silicon cupcake pan. ( I like to use a portion scoop for consistency and ease )
    Low Carb Green Tea Cupcakes
  6. Bake for 25-30 minutes.

Directions for frosting

  1. Place cream cheese and butter in mixer and mix until light and creamy.
  2. Add confectioner's sweetener and blend until smooth.
  3. Add in the lime juice, zest, vanilla and ginger and mix until just incorporated.

Recipe Notes

I like to pair these delicious little cupcakes with a rich and creamy cream cheese frosting that is infused with the refreshing flavor of lime with a hint of ginger. Depending on how strong you like your lime and ginger flavor, you can adjust my recipe accordingly. I tend to go light on the ginger because one of my sons finds a strong ginger taste too “spicy” for him. If you follow a dairy free diet, you can still make this recipe. Just replace the cream cheese with Kite Hill dairy free cream cheese and the butter with vegetable shortening and you are good to go.