Keto Carrot Cupcakes

the best keto carrot cupcakes ever

I’m going to be honest, I wouldn’t have made these Keto Carrot Cupcakes normally. I’m not sure why but the idea for carrot desserts never popped into my head. Not because I don’t love them (trust me, I love me some good carrot cake) but just because I never thought I could create a keto dessert that could compare with my beloved full sugar/white flour carrot cake.

But when I saw the excessively large bag of carrots my Dad bought that were definitely going to go to waste I figured meh, might as well give my carrot cupcake idea a shot.

And BOYYYY AM I HAPPY I DID. These not only compare with the original carrot cake..they might even..dare I say..be better.

keto carrot cupcakes

These Keto Carrot Cupcakes are DELICIOUS. I don’t know if you can tell by my typing in all caps but I’m very excited about this recipe.

It’s probably one of my favourites I’ve made in a long-time. So PLEASE do yourself a favour, even if you’re normally not a carrot cake person.. MAKE THIS RECIPE. 

I promise you won’t be disappointed.

frosted keto carrot cupcakes

Keto Carrot Cupcake Ingredients

  • Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
  • Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
  • Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture.
  • Blackstrap Molasses – This is optional, it adds a brown sugar flavour to recipes very minimal carbs! I only use 1 tsp and it adds a ton of flavour. I highly recommend it but if you’d like to leave it out you can..OR you can alternatively replace half the sweetener in this recipe with Sukrin Brown Sugar Sweetener.

keto carrot cupcakes

Keto Carrot Cake Cupcakes Tips

  • When it comes to the frosting, I find that I have a bit left over each time I make these since I don’t like A LOT of frosting. To avoid this you can always make the recipe using 6 tbsp butter, 6oz of cream cheese along with 1 tsp vanilla and 3/4 cup sweetener (145g) instead of the amounts called for below. The nutrition facts were adjusted for this loss!
  • This recipe goes great with a mix in of chopped walnuts or pecans or evenly finely sliced pieces of raisins! I just didn’t have any on hand at the time.

keto carrot cupcakes

Tools I used to Make Keto Carrot Cupcakes

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

keto carrot cupcakes

Keto Carrot Cupcakes

Serves: 12

Ingredients

Carrot Cake:

Cream Cheese Frosting (see tips above before making this):

  • 1 8oz pkg cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 tsp vanilla extract
  • 1 cup powdered monkfruit/erythritol sweetener, 170g

Directions

  1. Pre-heat oven to 350*F.
  2. In a large bowl, add all of your dry ingredients and mix. almond flour coconut flour
  3. In another medium bowl, add your melted butter, eggs, vanilla and molasses and beat or whisk well to combine.eggs butter vanilla
  4. Pour your wet ingredients into the dry along with your shredded carrots and coconut.carrot cupcake ingredients
  5. Mix until a thick dough forms.keto carrot muffin batter
  6. Line a muffin tray with wrappers (lightly grease the insides for easy removal) and use a muffin scoop to evenly disperse the batter between 12 cups. keto carrot muffins
  7. Bake for 30-35min or until tops have risen and a toothpick comes out clean. *Note: I’ve had a few people comment and say theirs took less time (my oven isn’t the best!) so check them around 20-25mins.keto carrot muffins
  8. Meanwhile, you can make your frosting by combining all of the frosting ingredients in a bowl and using a beater to blend until smooth.
  9. Cool on a wire rack for ~20min before icing the cupcakes.
  10. To ice them, use a piping back OR a plastic ziplock. Fill the bag with icing (for a ziplock cut off the corner once filled) and begin to pipe in a circular motion starting from the edge to the centre of the cupcake. Repeat for each cupcake. keto carrot cupcakes frosted
  11. Serve immediately or store in an airtight container in the fridge for up to a week for a future snack! Enjoy your Keto Carrot Cupcakes!

Nutrition for 1/12th of recipe: 355cals | 33g fat | 3.7 NET carbs | 7.4g protein | 5.1g fibre 

(Nutrition was calculated using the amount of frosting I ACTUALLY used) 

low carb carrot cupcakes

keto carrot cupcakes

keto carrot cupcakes slice

Ultimate low carb substitution guide

Keto Carrot Cupcakes
Print Recipe
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Keto Carrot Cupcakes

Prep Time10 mins
Cook Time30 mins
15 mins
Total Time55 mins
Course: Dessert
Keyword: carrot cupcakes
Servings: 12 cupcakes
Calories: 356kcal

Ingredients

Carrot Cake:

Cream Cheese Frosting (see tips above before making this):

Instructions

  • Pre-heat oven to 350*F.
  • In a large bowl, add all of your dry ingredients and mix.
  • In another medium bowl, add your melted butter, eggs, vanilla and molasses and beat or whisk well to combine.
  • Pour your wet ingredients into the dry along with your shredded carrots and coconut.
  • Mix until a thick dough forms.
  • Line a muffin tray with wrappers (lightly grease the insides for easy removal) and use a muffin scoop to evenly disperse the batter between 12 cups.
  • Bake for 30-35min or until tops have risen and a toothpick comes out clean.
  • Meanwhile, you can make your frosting by combining all of the frosting ingredients in a bowl and using a beater to blend until smooth.
  • Cool on a wire rack for ~20min before icing the cupcakes.
  • To ice them, use a piping back OR a plastic ziplock. Fill the bag with icing (for a ziplock cut off the corner once filled) and begin to pipe in a circular motion starting from the edge to the centre of the cupcake. Repeat for each cupcake.
  • Serve immediately or store in an airtight container in the fridge for up to a week for a future snack! Enjoy your Keto Carrot Cupcakes!

Notes

  • Net carbs are 3.7 for 1 muffin.
  • When it comes to the frosting, I find that I have a bit left over each time I make these since I don't like A LOT of frosting. To avoid this you can always make the recipe using 6 tbsp butter, 6oz of cream cheese along with 1 tsp vanilla and 3/4 cup sweetener (145g) instead of the amounts called for below. The nutrition facts were adjusted for this loss! 
  • This recipe goes great with a mix in of chopped walnuts or pecans or evenly finely sliced pieces of raisins! I just didn't have any on hand at the time. 

Nutrition

Serving: 1cupcake | Calories: 356kcal | Carbohydrates: 3.7g | Protein: 7.4g | Fat: 32.9g | Fiber: 5.1g
Disclaimer: This post contains some affiliate links

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2 thoughts on “Keto Carrot Cupcakes

  1. Shouldn’t the net carbs be 1.4? In ur nutrition fats u have Carb 3.7 – fiber 5.1= 1.4. Not 3.7. ????

    1. Those are already the NET carbs that I calculate for you. To find the total carbs for this recipe you would add fibre + NET carbs. (5.1 + 3.7= 8.8 TOTAL carbs). But yes the Net carbs are 3.7.

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