Description
Keto Carrot Cupcakes are a low-carb, sugar-free take on the classic carrot cake, made with almond flour, shredded carrots, warm spices, and topped with rich cream cheese frosting. Perfect for a keto lifestyle without sacrificing flavor.
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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or silicone cups.
- In a large bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, erythritol, almond milk, and vanilla until smooth and combined.
- Add the wet mixture to the dry ingredients and mix until a batter forms.
- Fold in grated carrots and optional coconut or chopped nuts if using.
- Spoon the batter evenly into 10–12 muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool completely on a wire rack before frosting.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered erythritol and vanilla extract, and beat until light and fluffy.
- Pipe or spread the frosting onto cooled cupcakes and serve.
Notes
- Use freshly grated carrots for the best moisture and flavor.
- Don’t overmix the batter—this helps keep cupcakes fluffy.
- Allow cupcakes to cool completely before frosting to avoid melting.
- Store frosting in the fridge and let it soften before piping if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 1g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
