Low-Carb Green Cupcakes


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.

Hands-on  Overall 

Nutritional values (per serving, 1 cupcake)

Net carbs3.3 grams
Protein4.8 grams
Fat22.4 grams
Calories231 kcal

Calories from carbs 6%, protein 8%, fat 86%

Total carbs5.5 gramsFiber2.3 gramsSugars2.3 gramsSaturated fat11.4 gramsSodium139 mg(6% RDA)Magnesium38 mg(10% RDA)Potassium192 mg(10% EMR)

Ingredients (makes 12 cupcakes)

Matcha frosting:
  • 1/4 sticks butter, at room temperature (140 g/ 5 oz)
  • 140 g cream cheese, at room temperature (5 oz)
  • 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
  • 1 tbsp powdered matcha (g/ oz)
  • 2 tsp sugar-free vanilla extract


  1. 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.
    Low-Carb Green Cupcakes
  2. 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.
    Low-Carb Green Cupcakes
  3. Pour the wet mixture into the dry mix and stir until just combined.
  4. Scoop into a cupcake tray lined with paper or silicone liners, filling 3/4 way up.
    Low-Carb Green Cupcakes
  5. Bake 20 to 25 mins or until an inserted skewer comes out clean.
  6. 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.
    Low-Carb Green Cupcakes
  7. 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.
  8. 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.
    Low-Carb Green Cupcakes
  9. 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.
  10. The cupcakes can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.Low-Carb Green Cupcakes

Ingredient nutritional breakdown (per serving, 1 cupcake)

Net carbs Protein Fat Calories
Almond flour (blanched ground almonds, almond meal)
0.7 g 1.8 g 4.4 g 49 kcal
Coconut flour, organic
0.3 g 0.4 g 0.4 g 9 kcal
Psyllium husk powder
0.1 g 0 g 0 g 0 kcal
Baking powder, gluten-free
0.1 g 0 g 0 g 1 kcal
Xanthan gum, thickening agent
0 g 0 g 0 g 0 kcal
Erythritol (natural low-carb sweetener)
0.4 g 0 g 0 g 2 kcal
Almond milk natural (unsweetened)
0 g 0.1 g 0.1 g 1 kcal
Eggs, free-range or organic
0.1 g 1 g 0.8 g 12 kcal
Butter, unsalted, grass-fed
0 g 0 g 3.8 g 34 kcal
Vanilla extract, sugar-free, alcohol-based
0 g 0 g 0 g 1 kcal
Spinach, fresh
0.2 g 0.4 g 0 g 3 kcal
Butter, unsalted, grass-fed
0 g 0.1 g 9.5 g 84 kcal
Cream cheese, soft (full-fat)
0.4 g 0.8 g 3.3 g 29 kcal
Erythritol (natural low-carb sweetener)
0.8 g 0 g 0 g 3 kcal
Matcha (green tea powder), organic
0.1 g 0.1 g 0 g 1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g 0 g 0 g 2 kcal
Total per serving, 1 cupcake
3.3 g 4.8 g 22.4 g 231 kcal


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