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–+ servings

Low Carb Carrot Cake Cupcakes

These low carb carrot cake cupcakes are keto friendly and absolutely delicious. Perfect for satisfying your sweet tooth without the guilt.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 268 kcal
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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

Equipment

  • muffin tin
  • wire rack

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 268kcalCarbohydrates: 5gProtein: 7gFat: 24g
Keyword carrot cake, keto cupcakes, low carb, sugar free dessert
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