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Keto Carrot Cupcakes
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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

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.

Nutrition

Serving: 1cupcake | Calories: 356kcal | Carbohydrates: 3.7g | Protein: 7.4g | Fat: 32.9g | Fiber: 5.1g