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Low-Carb Green Cupcakes

4.7 stars, average of 15 ratings

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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

Allergy information for Low-Carb Green Cupcakes

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

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 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


  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.
    Low-Carb Green Cupcakes
  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 carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Coconut flour, organic
0.3 g0.4 g0.4 g9 kcal
Psyllium husk powder
0.1 g0 g0 g0 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Xanthan gum, thickening agent
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Almond milk natural (unsweetened)
0 g0.1 g0.1 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1 g0.8 g12 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Spinach, fresh
0.2 g0.4 g0 g3 kcal
Butter, unsalted, grass-fed
0 g0.1 g9.5 g84 kcal
Cream cheese, soft (full-fat)
0.4 g0.8 g3.3 g29 kcal
Erythritol (natural low-carb sweetener)
0.8 g0 g0 g3 kcal
Matcha (green tea powder), organic
0.1 g0.1 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Total per serving, 1 cupcake
3.3 g4.8 g22.4 g231 kcal

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (6)

Wasn't sure what to expect with this recipe with its high amount of spinach leaves, but these cupcakes turned out fabulous!! As suggested, I added one egg and 1/4 cup egg white powder to keep them from sinking, and the cupcake tops were beautifully round. I'll be making these again and again!

Thank you Lisa, I appreciate your kind feedback!

I made these tonight and inhaled two. They were super satisfying for sweet cravings when watching carbs.  Hoping the frosting holds up on cupcake for a few days in Tupperware.

I'm glad you like them! Yes, they should keep well in the fridge for at least 5 days 😊

What the hell are " xanthan gum" and "matcha"?????
in low carb green cupcakes recipe.
(I live in Australia and don't speak american).......   😊

Hi Ron, these were actually made by our recipe developer who lives in Tasmania 😊
Matcha is powdered green tea. Xanthan gum is a thickener that is used to replace gluten which is missing in low-carb flour mixes. I get mine on Amazon or in my local grocery store. If you can't find it, have a look online, you'll definitely be able to get it. Xanthan gum is not essential here but makes the texture and rise better.
You could always try something simple:
Chocolate Keto Blender Cupcakes
Super Simple Almond Flour Keto Muffins