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Keto Carrot Cupcakes Recipe

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4.1 from 86 reviews

Delicious and low-carb Keto Carrot Cupcakes made with almond and coconut flours, sweetened naturally with powdered monkfruit and erythritol. These moist cupcakes are spiced with cinnamon and nutmeg, packed with shredded carrots and coconut, and topped with a smooth cream cheese frosting. Perfect for those following a ketogenic or low-carb lifestyle looking for a wholesome treat.

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

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready.
  2. Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, powdered sweetener, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, optional spices (ginger, allspice, cloves), and salt. Stir well to distribute all the spices and leavening agents evenly.
  3. Prepare wet ingredients: In a separate medium-sized bowl, whisk together melted butter or coconut oil, eggs, vanilla extract, and molasses (if using) until fully incorporated.
  4. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Add the shredded carrots and unsweetened shredded coconut. Mix thoroughly until a thick batter forms, ensuring everything is evenly combined.
  5. Fill muffin tray: Line a 12-cup muffin tray with cupcake liners, lightly greasing the insides for easier removal. Use a muffin scoop to evenly distribute the batter among the 12 cups.
  6. Bake: Place the tray in the preheated oven and bake for 30-35 minutes, or until the cupcake tops have risen and a toothpick inserted into the center comes out clean.
  7. Prepare frosting: While the cupcakes bake, combine cream cheese, butter, vanilla extract, and powdered sweetener in a bowl. Use a hand beater or stand mixer to blend until smooth and creamy.
  8. Cool cupcakes: Remove the cupcakes from the oven and place on a wire rack to cool for about 20 minutes before frosting.
  9. Ice cupcakes: Transfer the cream cheese frosting into a piping bag or a plastic ziplock bag (cut a corner off once filled). Pipe a circular motion starting from the edge to the center of each cupcake to frost evenly.
  10. Serve or store: Serve the cupcakes immediately or store them in an airtight container in the refrigerator for up to one week. For longer storage, freeze unfrosted cupcakes and frost after thawing.

Notes

  • Net carbs are approximately 3.7 grams per cupcake.
  • For less frosting, reduce cream cheese to 6 oz and butter to 6 tbsp, sweetener to 3/4 cup (145g), maintaining 1 tsp vanilla.
  • Add chopped walnuts, pecans, or finely sliced raisins for variety (optional).
  • Store leftovers in an airtight container in the fridge up to one week.
  • Freezing instructions: Freeze cupcakes flat on a tray, then store in a ziplock bag with parchment paper between layers. Thaw to room temperature before serving.

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