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Keto Carrot Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/keto-carrot-cupcakes-recipe/