Red Velvet Zucchini Muffins | Keto

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I had a hankering for a “cakey” muffin so I got cooking.  Everyone loves red velvet right?  These Red Velvet Zucchini Muffins hit the spot! 

I thought I would mix it up by adding some zucchini for a moist and hidden vegetable recipe. It seems I get a lot of requests on hidden veg recipes for the kiddos!

Keto muffins are pretty popular in my household. Dave loves some with some sugar free choc chips, or some blueberries. These zucchini muffins are a bit of a favourite of mine. I will say you  will love the buttercream. I think I could eat my way out of a vat of Red Velvet Buttercream.

red velvet zucchini muffin in muffin liner


Seriously this isn’t a hard recipe to make. It is quite simply

  1. All ingredients for muffins into a mixer or your thermo and mix until combine.
  2. Bake for 10-15 minutes 
  3. Mix buttercream until smooth
  4. Top cooled muffins with buttercream
  5. Simple!

Lots of red velvet muffins

Lastly, if you are after a tasty variation just make these with 20 g extra cocoa in the muffin batter and top with a chocolate ganache for a super tasty keto dessert.

If you love a good muffin or brownie here are just a few tasty keto muffin recipes for you

  1. Raspberry & Chocolate Keto Muffins
  2. Walnut Cinnamon Bun Keto Muffins
  3. Pecan Pie Keto Brownie
  4. Double Chocolate Jaffa Keto Brownie

Lots of red velvet muffins

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Mad Creations LCHF Red Velvet Cupcakes


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Mad Creations Keto Cupcakes

Mad Creations Red Velvet Zucchini Muffins

These cupcakes are really really yummy.  The frosting is also out of this world.  A must try
5 from 2 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dessert
Cuisine: Keto
Recipe Category: Low Carb
Calories: 312kcal
Author: Megan Ellam
Servings: 12 large muffins
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  • 150 g light tasting olive oil or melted butter or ghee
  • 50 g sweetener of choice
  • 3 eggs
  • 10 g unsweetened cocoa powder
  • 5 g white vinegar
  • 5 g red food colouring there are natural colourings available at specialty stores
  • 140 g grated zucchini
  • 50 g desiccated coconut
  • 30 g sour cream
  • 1 tsp baking powder
  • 1 cup almond meal
  • 1/2 cup protein powder you can just substitute an extra 50g almond meal


  • 100 g sweetener I use Sukrin Melis
  • 250 g cream cheese
  • 45 g butter
  • 5 g red food colouring
  • 5 g cocoa powder

optional toppings freeze dried raspberries dark chocolate, cacao nibs



    • Preheat oven to 160℃. Prepare muffin tin with 12 paper muffin cases.
    • Mix all muffin ingredients in mixer for 20 seconds with paddle attachment.
    • Pour into muffin cases and cook for 10 minutes until cooked through.
    • Whip frosting ingredients until smooth and fluffy.
    • Pipe frosting onto cooled muffins and top with your choice of garnish


    • Mix all muffin ingredients for 20 seconds / reverse speed 3.5
    • Pour into muffin cases and cook for 10 minutes until cooked through.
    • Mix all frosting ingredients 20 seconds / speed 5 or until well combined and smooth.
    • Pipe frosting onto cooled muffins and top with your choice of garnish


    Store cupcakes in fridge for up to 5 days.
    Freeze cupcakes up to 1 month.


    Serving: 1muffin | Calories: 312kcal | Carbohydrates: 4g | Protein: 5g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 113mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 450IU | Calcium: 70mg | Iron: 1mg | Net Carbs: 2g
    Tried this recipe?Mention @meganellam or tag #madcreations!

    Mad Creations Red Velvet Cupcakes

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