Keto Carrot Cupcakes
Low-carb, moist carrot cupcakes made with almond and coconut flour, topped with a sugar-free cream cheese frosting.
Ingredients
- 1.5 cups blanched almond flour
- 0.25 cup coconut flour
- 0.75 cup granulated erythritol blend e.g., Swerve
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 3 large eggs room temperature
- 0.33 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 0.75 cup finely grated carrots about 2 medium carrots
- 8 oz full-fat block cream cheese softened
- 4 tablespoons unsalted butter room temperature
- 0.75 cup powdered erythritol blend sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or unsweetened almond milk, optional for thinning frosting
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate medium bowl, whisk the eggs. Add melted coconut oil and vanilla extract, mixing until well combined.
- Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in grated carrots. Do not overmix.
- Divide batter evenly among 12 muffin cups, filling each about ¾ full. Bake 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting: beat softened cream cheese and butter until smooth. Gradually add powdered erythritol, beat until combined, then beat in vanilla. Thin with heavy cream or almond milk as needed.
- Once cupcakes are fully cooled, frost generously. Pipe or spread as desired.
Notes
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Optional: fold in ¼ cup chopped pecans or walnuts into the batter for extra texture.
