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St. Patricks Day calls for all the green keto treats, and these are a rich, vibrant green without the need for any artificial colourings.
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.
Looking for more St. Patricks's Day recipes? Make sure to check out our St. Paddy's Day Recipe collection!
Hands-on Overall
Serving size 1 cupcake
Nutritional values (per 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)
Cupcakes:
Matcha frosting:
- 1 1/4 sticks butter, at room temperature (140 g/ 5 oz)
- 140 g cream cheese, at room temperature (5 oz)
- 1 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
- 1 tbsp powdered matcha (5 g/ 0.2 oz)
- 2 tsp sugar-free vanilla extract
Instructions
- 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.
- 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.
- Pour the wet mixture into the dry mix and stir until just combined.
- Scoop into a cupcake tray lined with paper or silicone liners, filling 3/4 way up.
- Bake 20 to 25 mins or until an inserted skewer comes out clean.
- 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.
- 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.
- 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.
- 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.
- The cupcakes can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Ingredients
Instructions
- 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.
- 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.
- Pour the wet mixture into the dry mix and stir until just combined.
- Scoop into a cupcake tray lined with paper or silicone liners, filling 3/4 way up.
- Bake 20 to 25 mins or until an inserted skewer comes out clean.
- 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. - 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.
- 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.
- 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.
- The cupcakes can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition (per serving, 1 cupcake)
Calories231kcal
Net Carbs3.3g
Carbohydrates5.5g
Protein4.8g
Fat22.4g
Saturated Fat11.4g
Fiber2.3g
Sugar2.3g
Sodium139mg
Magnesium38mg
Potassium192mg
Detailed nutritional breakdown (per 1 cupcake)
| Total per 1 cupcake |
| 3.3 g | 4.8 g | 22.4 g | 231 kcal |
| 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 |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 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 |
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