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Keto Carrot Cake Cupcakes

Keto Carrot Cake Cupcakes

  • Author: Crystal
  • Total Time: 35
  • Yield: 12 cupcakes 1x

Description

Indulge in these delightful Keto Carrot Cake Cupcakes – a guilt-free treat that captures all the warm, spiced flavors of traditional carrot cake! Moist, fluffy, and perfectly portioned, these cupcakes are a fantastic way to satisfy your sweet cravings while staying on track with your ketogenic diet. Topped with a luscious cream cheese frosting, they’re a showstopper for any occasion. These low-carb cupcakes are surprisingly easy to make and will quickly become a family favorite. Enjoy!

Ingredients

Scale
  • ½ cup blanched almond flour
  • 5 tbsp coconut flour
  • ½ cup sugar free sweetener (erythritol, monk fruit, or stevia blend)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • â…› tsp nutmeg
  • ¾ cup finely ground carrots
  • ½ cup plain greek yogurt or sour cream
  • 3 large eggs
  • 2 tbsp water, oil, or melted butter

Cream Cheese Frosting:

  • 1 cup cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar-free sweetener
  • ½ tsp vanilla extract

Instructions

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Combine Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. Add Wet Ingredients: Add the grated carrots, Greek yogurt (or sour cream), eggs, and water/oil/melted butter to the dry ingredients. Mix until just combined. Do not overmix.
  4. Fill Cupcake Liners: Fill each cupcake liner about 2/3 full.
  5. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  7. Make Frosting: While cupcakes are cooling, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sweetener and vanilla extract, beating until light and fluffy.
  8. Frost & Enjoy: Once the cupcakes are completely cool, frost them with the cream cheese frosting. Enjoy immediately or store in the refrigerator.

Notes

Spice Level: Adjust the cinnamon, ginger, and nutmeg to your preference. For a stronger spice flavor, add a pinch of cloves.

Add-ins: Feel free to add 2 tablespoons of chopped walnuts, pecans, or shredded coconut to the batter for extra texture and flavor.

Sweetener: Erythritol, monk fruit, and stevia blends all work well. Adjust the amount to your desired sweetness.

Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 150
  • Sugar: 2g
  • Sodium: 100mg
  • Fat: 12g
  • Saturated Fat: 8g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: keto, carrot cake, cupcakes, low carb, sugar free, dessert, healthy, easy

Find it online: https://crystalrecipes.com/keto-carrot-cake-cupcakes/