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Keto Carrot Cupcakes Recipe

Keto Carrot Cupcakes Recipe
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★★★★★

5 from 24 reviews

These Keto Carrot Cupcakes are a delightful low-carb treat that combines the warm flavors of carrot cake with a creamy cream cheese frosting. Perfect for anyone following a keto lifestyle or looking for a healthier dessert option.

Ingredients

Scale

Carrot Cake:

  • 2 cups almond flour (224g)
  • 6 tbsp coconut flour (42g)
  • 3/4 cup powdered monkfruit/erythritol sweetener (145g)
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp each ginger (allspice and cloves, optional)
  • 1/4 tsp salt
  • 1/2 cup butter or coconut oil (melted, 120g)
  • 2 eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 tsp blackstrap molasses (optional)
  • 1 1/2 cup shredded carrots (180g)
  • 1/4 cup shredded unsweetened coconut (60g)

Cream Cheese Frosting:

  • 1 8 oz pkg cream cheese (room temperature)
  • 1/2 cup butter (room temperature)
  • 1 tsp vanilla extract
  • 1 cup powdered monkfruit/erythritol sweetener (170g)

Instructions

  1. Pre-heat oven to 350*F. In a large bowl, add all of your dry ingredients and mix.
  2. In another medium bowl, add your melted butter, eggs, vanilla and molasses and beat or whisk well to combine.
  3. Pour your wet ingredients into the dry along with your shredded carrots and coconut.
  4. Mix until a thick dough forms.
  5. Line a muffin tray with wrappers (lightly grease the insides for easy removal) and use a muffin scoop to evenly disperse the batter between 12 cups.
  6. Bake for 30-35min or until tops have risen and a toothpick comes out clean.
  7. Meanwhile, you can make your frosting by combining all of the frosting ingredients in a bowl and using a beater to blend until smooth.
  8. Cool on a wire rack for ~20min before icing the cupcakes.
  9. To ice them, use a piping back OR a plastic ziplock. Fill the bag with icing (for a ziplock cut off the corner once filled) and begin to pipe in a circular motion starting from the edge to the centre of the cupcake. Repeat for each cupcake.
  10. Serve immediately or store in an airtight container in the fridge for up to a week for a future snack! Enjoy your Keto Carrot Cupcakes!

Nutrition

Keywords: Keto, Carrot Cupcakes, Low Carb, Dessert, Cream Cheese Frosting

Find it online: https://kitchenbyclara.com/keto-carrot-cupcakes-recipe/