Magic Keto Chocolate Zucchini Fudge Cupcakes: just 1.3g carbs each.
Do you love zucchini, chocolate, cupcakes and fudge? If the answer is yes, here is the ultimate all-in-one sweet recipe for you. These babies are quick, sugar free, super healthy and really scrumptious. And, of course, 100% ketogenic.
Magic Keto Chocolate Zucchini Fudge Cupcakes is one of those recipes that you (well, I) throw together in a desperate attempt to make use of an abundantly productive crop in your own garden.
You know what I’m talking about if your grow your own vegetables. You plant your crops and eagerly wait for the seeds to become stems. With much anticipation and hope, you watch the stems grow, produce buds and then flower. After that you can’t wait for the female flowers to show tiny weeny veggies starting to take shape behind them. It’s exciting and rewarding. But suddenly, BOOM, the whole lot grows exponentially and you (and your friends and your neighbours) have more than you can handle (well done bees!!!!)
An estival growth spurt.
So why not grow fewer plants – you may well be thinking. Ahhh. It’s a good question, because unless you’re a seasoned grower, you won’t know that you have to plant more than you will need. You see, every year is different in terms of crops. Some years you’ll get very little yield. Other years will be abundant. I’m certainly not a phenology expert, but I do know that crops are affected by soil, pollination, weather, insects and chemtrails.
So you can’t possibly predict what you’ll end up with. That is, unless you use a temperature and sun controlled indoor facility, you hand pollinate, you buy GMO seeds or plants and you spray tons of chemicals on your crops. Which no-one in their right mind would do when growing produce for their own personal use. This year I’m having a super crazy yield of zucchini. And I cannot give them away for love nor money, because everyone else is in the same boat.
Zucchini must be the most versatile vegetable on the planet.
The steady explosion of lovely, crisp, sweet zucchini has been going on for several weeks. In an effort not to waste any, I’ve had to come up with a smorgasbord of recipes. I’ve cooked countless meals involving zoodles, stuffed zucchini, sautéed zucchini, zucchini omelettes, zucchini stuffing and so on. And I have a freezer full of chopped, bagged zucchini. But still they keep on coming! So in an attempt to ramp up zucchini use, I have also made up some sweet recipes to add to my collection. Magic Keto Chocolate Zucchini Fudge Cupcakes is probably a favourite of mine. Judging by how quickly a batch of 12 gets gobbled up by family, friends and neighbours, I’d say they’re a hit.
Cupcake or fudge?
It sounds ridiculous, but it’s true. Honestly. If you store these at room temperature after baking them, they retain a cupcake consistency. Put them in the fridge, however, and they turn to fudge. I’m not pulling your leg: it’s zucchini magic. These vegetables are a sponge, so even after they’ve been baked, they release moisture. Store your zucchini bake at room temperature (uncovered) and the air will dry it up. Store the same baked item (uncovered) in the fridge – which is a moist environment, and you’ll have a fudge-like texture. You see? Zucchini magic! 😀
Magic Keto Chocolate Zucchini Fudge Cupcakes instructions.
2 bowls. A cheese grater. A muslin cloth or lint-free tea towel. A 12 hole muffin/cup cake baking tray or silicone mould. 10 minutes preparation. 20 minutes baking.
As this recipe uses lupin flour, the usual warning applies: if you’re allergic to peanuts, you may also be reactive to lupins and consequently (maybe) to lupin flour.
Impossibly delicious. Don’t take my word for it. Try Magic Keto Chocolate Zucchini Fudge Cupcakes and let me know what YOU think!
- Yield: 12
- Serving: 1
- Calories: 133
- Fat: 12g
- Net Carbs: 1.3g
- Protein: 3.7g
- 120g grated and squeezed zucchini (net weight)
- 80g unsweetened 90-100% chocolate I use Montezuma's 100% Absolute Black (click HERE for U.S. option)
- 80g unsalted butter
- 40ml double cream
- 2 large eggs
- 50g lupin flour (sifted) (click HERE for U.S. option, or HERE for International option - use sponsorship code CmV5vIU8 for 5% discount))
- 80g erythritol (for U.S. option, click HERE)
- 1 tsp pure stevia powder (click HERE for U.S. option)
- 1 tsp baking powder (sifted)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- (optional) a sprinkle of Sukrin icing 'sugar' (or make your own)
- pre-heat oven to 160C fan.
- separate eggs.
- whisk egg white until very stiff and set aside.
- melt chocolate and butter, then stir in grated and strained zucchini, egg yolks, double cream, sweeteners, lupin flour, salt and baking powder.
- incorporate egg whites by folding into the mix very gently.
- spoon into 12 cupcake moulds.
- bake for 20 mins.
- let the cupcakes cool down completely before removing them from the moulds.
- (optional) sprinkle with icing sugar just before serving.
If refrigerated, uncovered, they will have a fudge-like consistency.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.
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