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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 occurrence. 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.
Benefits of Green Tea or Matcha
Green tea is an acquired taste and if you are not used to it or are trying it for the first time I recommend following the recipe as is. However, personally I like a stronger flavor and add 3 Tablespoons of the matcha powder instead of 2. If you decide to go with a stronger green tea flavor make sure to add an extra 2 Tablespoons of avocado oil to your cupcake mixture. Green tea or Matcha has many health benefits
- Fights inflammation
- Slows ageing of cells
- Flavonoids in the tea can help to elevate metabolic rates and increase fat oxidation
- Some studies have also shown that catechin ( the antioxidant found in green tea ) can inhibit bacteria and viruses that cause throat infections.
- Catechins also may help prevent diabetes and insulin resistance
Dairy Free Option
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.
How to Make Low Carb Green Tea Cupcakes
Ingredients
- 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
Directions
- Preheat oven to 325 degrees F.
- 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)
- In a large mixing bowl combine all ingredients except the coconut flour and blend until fully combined.
- 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.
- Equally portion out your batter into the liners or your silicon cupcake pan. ( I like to use a portion scoop for consistency and ease )
- Bake for 25-30 minutes.
How to Make Ginger – Lime Cream Cheese Frosting
Ingredients
- 16 0z. 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
Directions
- Place cream cheese and butter in mixer and mix until light and creamy.
- Add confectioner’s sweetener and blend until smooth.
- Add in the lime juice, zest, vanilla and ginger and mix until just incorporated.
These little cupcakes can easily be that special something for an afternoon tea party, birthday or even a baby shower. I have decorated mine with removable gum paste flowers, but that is only for the appearance. It is not necessary but if you want to decorate yours in a similar manner, small gum paste flowers can usually be purchased at your local cake decorating supply or you can make them yourself like I do if you are adventurous. Another option is to use edible flowers such as calendula, nasturtiums and lavender. But most of all have fun and enjoy your treats!
5 from 13 votes
Low Carb Green Tea Cupcakes
Low Carb Green Tea Cupcakes with Ginger Lime Cream Cheese Frosting
Prep Time- 20 mins
Cook Time- 30 mins
Total Time- 50 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese, cupcakes, green tea, keto, low carb
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
- Preheat oven to 325 degrees F.
- 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)
- In a large mixing bowl combine all ingredients except the coconut flour and blend until fully combined.
- 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.
- Equally portion out your batter into the liners or your silicon cupcake pan. ( I like to use a portion scoop for consistency and ease )
- Bake for 25-30 minutes.
Directions for frosting
- Place cream cheese and butter in mixer and mix until light and creamy.
- Add confectioner’s sweetener and blend until smooth.
- Add in the lime juice, zest, vanilla and ginger and mix until just incorporated.
Other Recipes You May Enjoy
- Low Carb Coconut Flour Waffles
- Instant Pot Creme Brulee
- Mini triple Chocolate Cheesecakes
- Keto Vanilla Cupcakes with Dark Chocolate frosting
Low Carb Green Tea Cupcakes
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.
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 teaspoon 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
Directions for cupcakes
-
Preheat oven to 325 degrees F.
-
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)
-
In a large mixing bowl combine all ingredients except the coconut flour and blend until fully combined.
-
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.
-
Equally portion out your batter into the liners or your silicon cupcake pan. ( I like to use a portion scoop for consistency and ease )
-
Bake for 25-30 minutes.
Directions for frosting
-
Place cream cheese and butter in mixer and mix until light and creamy.
-
Add confectioner’s sweetener and blend until smooth.
-
Add in the lime juice, zest, vanilla and ginger and mix until just incorporated.
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.