Name: Keto Carrot Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups almond flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 3 large eggs; 1/3 cup granulated erythritol or preferred keto sweetener; 1/4 cup unsweetened almond milk; 1 tsp vanilla extract; 1 cup grated carrots; Optional: 1/4 cup unsweetened shredded coconut; Optional: 1/4 cup chopped walnuts or pecans; 6 oz cream cheese, softened; 3 tbsp butter, softened; 1/3 cup powdered erythritol; 1/2 tsp vanilla extract

Why You’ll Love This Recipe

These cupcakes offer all the cozy flavor of traditional carrot cake in a keto-friendly package. They’re sweet, spiced, and satisfying without using refined sugar or flour. Whether you’re following a keto diet or just trying to cut back on carbs, you’ll love how easy and indulgent these cupcakes are—perfect for birthdays, brunches, or anytime dessert cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond flour
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Eggs
Unsweetened almond milk
Granulated erythritol or preferred keto sweetener
Vanilla extract
Unsweetened shredded coconut (optional)
Grated carrots
Chopped walnuts or pecans (optional)

For the keto cream cheese frosting:

Cream cheese
Butter
Powdered erythritol
Vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or silicone cups.
In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs, sweetener, almond milk, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and stir until a batter forms.
Fold in the grated carrots, and optionally the shredded coconut and chopped nuts.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, beat the cream cheese and butter until smooth. Add the powdered sweetener and vanilla, and beat until fluffy.
Pipe or spread the frosting on the cooled cupcakes and serve.

Servings and timing

This recipe makes 10–12 cupcakes.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

Variations

Nut-Free: Omit the chopped nuts or use sunflower seeds for crunch.
Coconut-Free: Skip the shredded coconut if preferred or if there’s an allergy.
Extra Moist: Add a tablespoon of sour cream or Greek yogurt to the batter.
Spice It Up: Add ground ginger or a pinch of cloves for a deeper spice profile.
Zesty Twist: Add orange zest to the frosting for a citrusy contrast.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
To serve, allow them to come to room temperature for the best texture.
You can freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge and frost before serving.

FAQs

Are carrots keto-friendly?

Carrots are higher in carbs than leafy greens but can be used in moderation. In this recipe, they add moisture and flavor without pushing the carb count too high.

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs more liquid and isn’t a 1:1 substitute. Stick with almond flour for the right texture.

What sweetener is best for keto baking?

Erythritol, monk fruit sweetener, or a blend like allulose works well in this recipe.

Can I skip the frosting?

Yes, the cupcakes are delicious on their own, but the cream cheese frosting adds richness.

How do I make these dairy-free?

Use dairy-free butter and cream cheese alternatives in the frosting, and unsweetened almond milk in the batter.

Why did my cupcakes sink in the middle?

This can happen if they’re underbaked or if the batter was overmixed. Use the toothpick test and mix gently.

Can I make these into mini cupcakes?

Yes, reduce baking time to about 12–15 minutes and check for doneness.

What’s the net carb count per cupcake?

It varies by ingredients, but most versions have about 3–5 net carbs per cupcake.

Can I add raisins or pineapple?

Traditional carrot cake includes them, but they are high in sugar. Stick with nuts or coconut for a keto version.

Is the frosting pipeable?

Yes, once chilled slightly, the frosting holds its shape well for piping.

Conclusion

Keto Carrot Cupcakes are the perfect low-carb treat when you’re craving something sweet, warm, and comforting. With simple ingredients and a classic flavor profile, they’re easy to whip up and even easier to love. Whether you’re keto full-time or just cutting back on sugar, these cupcakes will satisfy your dessert cravings—without compromising your goals.