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Keto Carrot Cupcakes

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.

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These not only compare with the original carrot cake..they might even..dare I say..be better.

These carrot cake muffins have a soft and fluffy centre and the frosting…omg the cream cheese frosting on these is AMAZING.

I'm not normally an icing person but I could eat just the top of these for days.

Normally when I bake keto desserts I give them away or share them with family and friends..but I'm not going to lie, I pretty much just hoarded these all to myself, LOL.

These are the type of low carb cupcakes that I'd be proud to bring to any social gathering. Honestly I don't think anyone would even guess they are keto friendly unless you straight-up told them.

They are that good!

Like this recipe?

Try one of my other delicious cupcake or muffin recipes!

–Keto Lemon Blueberry Muffins

–Keto Cappuccino Cupcakes

–Keto Lemon Raspberry Muffins

–Keto Marble Cupcakes

-Keto Chocolate Chip Muffins

-Low Carb Mini Banana Chocolate Chip Muffins

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.

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 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.

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!

– Non-Stick Muffin Pan

– Muffin Scoop – Perfect rounded muffin tops every time!

– Piping Bag – If you don't have or want to purchase a piping bag, you can also try making these by using a large ziplock and cutting off a corner to act as a piping bag.

How To Store Low Carb Carrot Cake Cupcakes

Store these cupcakes in an airtight container in the fridge for up to 1 week.
OR freeze flat on a baking tray, then move to a ziplock bag between pieces of parchment paper once the icing is solid. Removed and allow to come to room temperature before serving again.

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Keto Carrot Cupcakes Recipe

Serves: 12

Ingredients

Carrot Cake:

2 cups almond flour, 224g
6 tbsp coconut flour, 42g
3/4 cup powdered monkfruit/erythritol sweetener, 145g
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tbsp cinnamon
1/4 tsp nutmeg
1/8 tsp each ginger, allspice and cloves, optional
1/4 tsp salt
1/2 cup butter or coconut oil, melted, 120g
2 eggs, room temperature
2 tsp vanilla extract
1 tsp blackstrap molasses, optional
1 1/2 cup shredded carrots, 180g
1/4 cup shredded unsweetened coconut, 60g

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

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. *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.
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!

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)

Store these cupcakes in an airtight container in the fridge for up to 1 week.

OR freeze flat on a baking tray, then move to a ziplock bag between pieces of parchment paper once the icing is solid. Removed and allow to come to room temperature before serving again.

Disclaimer: This post contains some affiliate links

Like this recipe but too much baking for you? Try my No Bake Keto Carrot Cake Balls instead!

Print Recipe

4.20 from 63 votes

Keto Carrot Cupcakes

Prep Time10

Cook Time30

Total Time55

Course: Dessert

Keyword: carrot cupcakes

Servings: cupcakes

Calories: 356kcal

Ingredients

Carrot Cake:

2 cups almond flour 224g
6 tbsp coconut flour 42g
3/4 cup powdered monkfruit/erythritol sweetener 145g
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tbsp cinnamon
1/4 tsp nutmeg
1/8 tsp each ginger allspice and cloves, optional
1/4 tsp salt
1/2 cup butter or coconut oil melted, 120g
2 eggs room temperature
2 tsp vanilla extract
1 tsp blackstrap molasses optional
1 1/2 cup shredded carrots 180g
1/4 cup shredded unsweetened coconut 60g

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

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

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!

Video

Notes

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US Ingredient Links:

Almond & Coconut Flour
Powdered Monkfruit Erythritol Sweetener
Xanthan gum
Blackstrap Molasses or Sukrin Brown Sugar Sweetener *See earlier in post for details

Canadian Ingredient Links:

Tips

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.
Store these cupcakes in an airtight container in the fridge for up to 1 week.
OR freeze flat on a baking tray, then move to a ziplock bag between pieces of parchment paper once the icing is solid. Removed and allow to come to room temperature before serving again.