Go Back
Keto Carrot Cupcakes
Print Recipe
4.04 from 84 votes

Keto Carrot Cupcakes

Prep Time10 minutes
Cook Time30 minutes
15 minutes
Total Time55 minutes
Course: Dessert
Keyword: carrot cupcakes
Servings: 12 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

*New* -  Get a Customized Keto Diet Plan For $1

US Ingredient Links:

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.