Carrot cake is one of those classics that most people think they have to give up on a low carb diet. Good news – you really don’t.
These low carb carrot cake cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. They taste like the real thing, just without all the sugar and flour.
The base is made with almond flour, warm spices, and real grated carrots. Simple ingredients that come together in about 30 minutes.
Each cupcake is keto friendly and perfect when you want something sweet without going overboard on carbs.
Whether it’s for a birthday, a weekend treat, or just because – these are worth making.
Why You’ll Love This Recipe
Tastes Like the Real Thing – These cupcakes nail that classic carrot cake flavor with cinnamon, nutmeg, walnuts, and cream cheese frosting, so you won’t even miss the high carb version.
Keto Friendly Dessert You Can Actually Enjoy – Made with almond flour and erythritol instead of regular flour and sugar, these cupcakes let you satisfy your sweet tooth without getting kicked out of ketosis.
Cream Cheese Frosting Included – Let’s be honest, carrot cake without cream cheese frosting is just not worth it, and this rich buttery low carb version is absolutely perfect on top.
No Specialty Ingredients Needed – You probably already have almond flour, erythritol, and cream cheese in your keto kitchen, so you can whip these up without a special grocery run.
Ingredients
For the Cupcakes
- 2 cups Almond Flour
- 1/2 cup Granulated Erythritol
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 3 Large Eggs
- 1/4 cup Melted Coconut Oil
- 1 tsp Vanilla Extract
- 1 cup Finely Grated Carrots
- 1/3 cup Chopped Walnuts
For the Frosting
- 8 oz Cream Cheese, softened
- 1/4 cup Butter, softened
- 1/3 cup Powdered Erythritol
- 1 tsp Vanilla Extract
How to Make
Step 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2
In a large bowl, whisk together the almond flour, granulated erythritol, cinnamon, nutmeg, baking powder, and salt.
Step 3
Add the eggs, melted coconut oil, and vanilla extract. Mix until well combined. Fold in the grated carrots and chopped walnuts.
Step 4
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Step 5
Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 6
While the cupcakes cool, beat the cream cheese and butter together until fluffy. Add the powdered erythritol and vanilla, then beat until smooth and creamy.
Step 7
Frost each cooled cupcake generously with the cream cheese frosting. Sprinkle with a pinch of cinnamon or extra chopped walnuts if desired.
Helpful Tips
Squeeze the Moisture Out of Your Carrots
After you finely grate your carrots, take a handful and squeeze them over the sink or press them into a paper towel. Carrots hold a lot of water, and that extra moisture can make your cupcakes soggy and prevent them from setting properly in the center.
Almond flour doesn’t absorb liquid the same way regular flour does, so any extra moisture from the carrots has nowhere to go. You want the carrots damp but not dripping wet.
This one small step makes a big difference in getting cupcakes that are moist but still hold together nicely when you peel the liner off.
Make Sure the Coconut Oil Isn’t Too Hot
You need the coconut oil melted, but let it cool down for a couple of minutes before adding it to the batter. If you pour it in while it’s still really hot, it can start cooking the eggs on contact and you’ll end up with little scrambled egg bits in your batter.
A good way to check is to touch the outside of the container. It should feel warm but not hot. Lukewarm is exactly what you’re going for.
Grate the Carrots as Fine as Possible
Use the smallest holes on your box grater or a microplane for the carrots. Big chunky carrot pieces won’t soften enough during baking since these cupcakes only bake for about 22-25 minutes, and you’ll end up with crunchy bits that feel out of place.
Finely grated carrots also distribute more evenly throughout the batter, which means you get that carrot flavor and sweetness in every single bite instead of random pockets here and there.
You Might Also Like
- Low Carb Pumpkin Cheesecake Bars
- Low Carb Red Velvet Mug Cake
- Low Carb Cinnamon Sugar Donut Holes
- Low Carb Glazed Cinnamon Rolls
- Low Carb Ricotta Lemon Cake
Frequently Asked Questions
How do I store these cupcakes so they stay fresh?
Because of the cream cheese frosting, you’ll want to keep them in an airtight container in the fridge. They’ll stay fresh for about 4-5 days stored this way.
When you’re ready to eat one, let it sit out for about 10-15 minutes so the frosting softens up and the cupcake doesn’t taste too cold.
Low Carb Carrot Cake Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, granulated erythritol, cinnamon, nutmeg, baking powder, and salt.
- Add the eggs, melted coconut oil, and vanilla extract. Mix until well combined. Fold in the grated carrots and chopped walnuts.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, beat the cream cheese and butter together until fluffy. Add the powdered erythritol and vanilla, then beat until smooth and creamy.
- Frost each cooled cupcake generously with the cream cheese frosting. Sprinkle with a pinch of cinnamon or extra chopped walnuts if desired.