Zucchini Spice Cupcakes – Gluten Free

INGREDIENTS

1 cup

almond flour (sifted (about 100 grams))

1 cup

coconut flour (sifted (I used 1/2, may want to use less))

1/2 tsp

xanthan gum

1 tsp

baking soda

1/2 tsp

baking powder

1/2 tsp

salt

1 tsp

ground cinnamon

1/4 tsp

ground nutmeg

1/8 tsp

ground cloves

1/2 cup

coconut oil (liquified)

large eggs (room temperature)

1 1/2 tsp

sugar free vanilla extract

1 cup

low carb sweetener (I like to only use 1/2 cup)

1 1/2 cups

packed grated zucchini (about 295 grams)

1/2 cup

walnuts (coarsely chopped (optional))

4 oz

cream cheese (softened)

2 tbsp

butter (softened)

1/2 cup

low carb sweetener (powdered)

1/2 tsp

vanilla extract