Keto Carrot Cupcakes Recipe

Introduction

These Keto Carrot Cupcakes are a delicious low-carb treat that doesn’t sacrifice flavor. Made with almond and coconut flours and naturally sweetened, they offer moist, spiced carrot cake topped with creamy, tangy frosting. Perfect for anyone following a keto or low-sugar diet.

Ingredients

• 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 ginger (optional)
• 1/8 tsp allspice (optional)
• 1/8 tsp 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

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine all dry ingredients: almond flour, coconut flour, sweetener, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Mix well to distribute evenly.
2. Step 2: In a separate medium bowl, whisk together the melted butter (or coconut oil), eggs, vanilla extract, and molasses until smooth and well combined.
3. Step 3: Pour the wet ingredients into the bowl of dry ingredients. Add the shredded carrots and shredded coconut. Stir everything together until a thick dough forms and all ingredients are evenly incorporated.
4. Step 4: Line a 12-cup muffin tray with cupcake liners. Lightly grease the insides of the liners to help the cupcakes release easily after baking. Use a muffin scoop or spoon to evenly distribute the batter among the cups.
5. Step 5: Bake the cupcakes for 30-35 minutes, or until the tops have risen and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for about 20 minutes.
6. Step 6: While the cupcakes cool, prepare the frosting. In a bowl, beat together the cream cheese, butter, vanilla extract, and powdered sweetener until the mixture is smooth and creamy.
7. Step 7: Once the cupcakes are cool, frost them using a piping bag or a plastic ziplock bag with the corner cut off. Pipe the frosting in a circular motion starting from the edge to the center of each cupcake.
8. Step 8: Serve immediately or store the frosted cupcakes in an airtight container in the refrigerator.

Tips & Variations

• For easier cupcake removal, grease the liners or use silicone muffin cups.
• Optional spices like ginger, allspice, and cloves add warmth—feel free to omit if preferred.
• Substitute blackstrap molasses with a teaspoon of vanilla extract if you want to skip molasses flavor.
• To keep it dairy-free, use coconut oil in the batter and substitute cream cheese with a dairy-free alternative.
• For a nuttier texture, add chopped pecans or walnuts to the batter.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to one week. If storing without frosting, keep them in an airtight container at room temperature for 2-3 days or refrigerate for longer freshness. Reheat slightly before serving if desired, but frosting is best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without the frosting?

Yes, the cupcakes are delicious on their own. You can enjoy them plain or with a simple dusting of cinnamon or powdered sweetener.

Are these cupcakes gluten-free?

Absolutely. This recipe uses almond and coconut flours, which are naturally gluten-free, making these cupcakes suitable for gluten-free diets.

Keto Carrot Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

Delicious and moist Keto Carrot Cupcakes made with almond and coconut flours, sweetened with monkfruit/erythritol, and topped with a creamy, smooth cream cheese frosting. Perfect for a low-carb, gluten-free dessert that satisfies your sweet tooth without derailing your keto lifestyle.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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:

• 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

1. Prepare dry ingredients: In a large bowl, combine all dry ingredients including almond flour, coconut flour, powdered sweetener, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, optional spices, and salt. Mix thoroughly to evenly distribute all components.
2. Mix wet ingredients: In a separate medium bowl, whisk together the melted butter (or coconut oil), eggs at room temperature, vanilla extract, and optional blackstrap molasses until smooth and well combined.
3. Combine wet and dry with additions: Pour the wet mixture into the dry ingredients bowl, then add shredded carrots and unsweetened coconut. Stir together until a thick dough forms, making sure everything is evenly incorporated.
4. Prepare muffin tray: Line a 12-cup muffin tray with cupcake liners. Lightly grease the liners’ insides to help with easy removal post-baking.
5. Distribute batter: Use a muffin scoop or spoon to evenly portion the batter into each liner, filling them all.
6. Bake cupcakes: Place the tray in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes, or until cupcakes have risen and a toothpick inserted into the center comes out clean.
7. Make frosting: While cupcakes bake, blend the cream cheese, butter, vanilla extract, and powdered sweetener in a bowl using a hand mixer or beater until the frosting is smooth and creamy.
8. Cool cupcakes: Remove cupcakes from the oven and cool them on a wire rack for about 20 minutes to room temperature before applying frosting.
9. Ice the cupcakes: Fill a piping bag or a resealable plastic bag with frosting, cut off a small corner of the plastic bag if using, then pipe the frosting onto each cupcake starting in a circular motion from the edge inward towards the center.
10. Serve or store: Serve the cupcakes immediately, or store them in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

• Make sure eggs and cream cheese are at room temperature for smoother batter and frosting.
• You can substitute butter with coconut oil for a dairy-free version.
• Optional spices like ginger, allspice, and cloves add extra warmth and complexity to the flavor.
• Lightly greasing the cupcake liners prevents sticking and makes removal easier.
• Use a fine toothpick for testing doneness; it should come out clean when cupcakes are properly baked.
• Store cupcakes in the fridge to keep the cream cheese frosting fresh.
• For a sweeter or less sweet frosting, adjust the amount of powdered sweetener to taste.

Keywords: Keto carrot cupcakes, low carb carrot cake, gluten free cupcakes, keto dessert, cream cheese frosting, sugar free cupcakes