I’m so excited to share one of my favorite seasonal creations with you: keto carrot cake cupcakes. These gluten free carrot cake cupcakes are everything you love about a classic carrot cake (moist, flavorful, delicious) but made gluten-free, low-carb, and keto-friendly. Whether you’re looking for a quick dessert using a keto cake mix or want to bake entirely from scratch, I’ve got you covered with options.
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These cupcakes are soft, moist, and perfectly spiced, topped with a luscious cream cheese frosting. Let’s break down what makes this keto carrot cake recipe so special and how you can make it your own!
Why You’ll Love These Keto Carrot Cake Muffins
- Gluten-Free and Low-Carb: Made with almond and coconut flours or a keto cake mix.
- Customizable: Add nuts, shredded coconut, or keep it simple.
- Packed with Flavor: A warm blend of cinnamon, ginger, and nutmeg gives these cupcakes a cozy, spiced aroma.
- Perfect for Any Occasion: From birthdays to Easter to a midweek snack, these are always a hit.
Ingredients: From Scratch or Simplified with Keto Cake Mix
Using Keto Cake Mix
If you’re short on time or just love convenience, you can use a bag of FitBake yellow cake mix as the base for these cupcakes. This mix is keto-friendly and gluten-free, making it an easy way to whip up delicious low-carb carrot cake cupcakes. Simply stir the spices into the dry mix, prepare the batter according to the package instructions, and fold in grated carrots. It’s that simple!
Making the Cupcakes from Scratch
If you prefer baking from scratch, here’s what you’ll need:
Dry Ingredients
- Blanched Almond Flour: Provides structure and a moist crumb while keeping it low-carb.
- Coconut Flour: Absorbs moisture and works alongside almond flour to give the perfect texture.
- Sugar-Free Sweetener: I recommend an erythritol-based powdered sweetener for a gentle sweetness without spiking blood sugar.
- Baking Powder: Essential for helping your cupcakes rise.
- Salt: Enhances the flavors and balances the sweetness.
- Spices (Cinnamon, Ginger, Nutmeg): These add the warm, classic flavors of carrot cake.
Wet Ingredients
- Finely Ground Carrots: Yes, carrots can be keto! When used in small amounts, they add natural sweetness and moisture to the recipe.
- Plain Greek Yogurt or Sour Cream: Adds creaminess and keeps the cupcakes moist. Plus, it’s a good source of protein.
- Large Eggs: Binds everything together while contributing to the fluffy texture.
- Water, Oil, or Melted Butter: Adds just the right amount of moisture and richness to the batter.
Optional Add-Ins
- Chopped Walnuts or Pecans: For a delightful crunch.
- Shredded Coconut: Enhances the flavor profile of your gluten-free carrot cake recipe.
Step-by-Step Instructions
1. Prep Your Ingredients and Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This will ensure your cupcakes release easily after baking.
2. Choose Your Base
- Using Cake Mix: Stir the spices (cinnamon, ginger, nutmeg) into the dry cake mix. Prepare the batter according to the package instructions, then fold in grated carrots and any optional add-ins.
- From Scratch: Combine all the dry ingredients in a mixing bowl. Add the carrots, Greek yogurt, eggs, and your choice of liquid (water, oil, or melted butter). Stir until fully combined.
3. Fill and Bake
Distribute the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
How to Make Keto Cream Cheese Frosting
No keto carrot cake with cream cheese frosting would be complete without the frosting! Here’s how to make it:
Ingredients for the Frosting
- Cream Cheese: Use full-fat cream cheese for the creamiest texture.
- Unsalted Butter: Softened to room temperature to blend smoothly.
- Powdered Sugar-Free Sweetener: Gives the frosting its sweetness without adding carbs.
- Vanilla Extract: Adds a hint of warmth and depth.
Instructions
- Allow the cream cheese and butter to come to room temperature. Beat them together with an electric mixer until smooth and creamy.
- Gradually add the powdered sweetener, beating until the frosting is thick and fluffy.
- Mix in the vanilla extract.
- Spread or pipe the frosting onto your cooled cupcakes. Enjoy!
FAQs About Keto Carrot Cake Cupcakes
Can I Make These Dairy-Free?
Yes! Replace the Greek yogurt with a non-dairy alternative like coconut yogurt and use vegan cream cheese and butter for the frosting.
Are Carrots Keto-Friendly?
Carrots can be included in keto recipes in small amounts. They’re low in carbs compared to other root vegetables and add moisture, sweetness, and nutrients to this recipe.
Can I Freeze These Cupcakes?
Absolutely! Store the unfrosted cupcakes in an airtight container and freeze for up to 3 months. Thaw at room temperature and frost before serving.
What Sweetener Should I Use?
I recommend an erythritol and monk fruit based sweetener for both the cupcakes and frosting. Make sure to use a powdered or confectioners sweetener for the frosting.
Can I Make This Recipe as a Cake Instead?
Yes, this recipe works beautifully as a single-layer cake or as a layered cake. Just make sure to line the pan with parchment paper, and adjust the baking time (start checking around 20-25 minutes).
Tips for Success
- Don’t Overmix: Overmixing can make the cupcakes dense. Stir just until the ingredients are combined.
- Let Them Cool Completely: Frosting warm cupcakes will cause the frosting to melt.
- Use Fresh Carrots: Finely grate fresh carrots for the best texture and flavor.
- Customize the Add-Ins: Feel free to make these cupcakes your own by adding nuts or coconut flakes.
Health Benefits of Key Ingredients
Almond Flour
Almond flour is a low-carb, nutrient-dense alternative to wheat flour. It’s high in vitamin E and magnesium, both of which support overall health (source).
Carrots
While higher in carbs than some other vegetables, carrots are a great source of beta-carotene, which supports eye health (source).
Greek Yogurt
Greek yogurt provides protein and probiotics, which can aid in digestion and gut health (source).
Share Your Creations!
I hope you love these keto carrot cake cupcakes as much as I do! Whether you use a cake mix or make them from scratch, they’re sure to become a favorite in your home. If you try this keto carrot cake recipe, please leave a comment below and let me know how it turned out. Don’t forget to post a photo and tag me on Instagram so I can see your creations!
XO,
Sarah
Keto Carrot Cake Cupcakes
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
To make from scratch:
- 1/2 cup blanched almond flour
- 5 tbsp coconut flour
- 1/2 cup sugar free sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 3/4 cup finely ground carrots
- 1/2 cup plain greek yogurt or sour cream
- 3 large eggs
- 2 tbsp water, oil, or melted butter
To make with cake mix:
- 1 bag FitBake yellow cake mix prepared
- Spices (see notes)
- 3/4 cup finely grated carrots
Optional add-ins:
- 2 tbsp chopped walnuts, pecans, shredded coconut, etc.
Cream Cheese Frosting:
- 1 cup cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar-free sweetener
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 °F and line a cupcake pan with liners.
- If using cake mix: Stir spices into dry yellow cake mix. Prepare cake batter according to package instructions. Fold in grated carrots, and any optional add-ins if desired.
- If making from scratch: combine all dry ingredients in a mixing bowl. Add carrots, greek yogurt, eggs, and water or oil and stir until combined.
- Distribute batter evenly between the cups.
- Bake for 17-20 minutes. Allow to cool completely before frosting.
- Frosting: Allow cream cheese and butter to come to room temperature, and then beat with electric mixer until smooth. Add sifted powdered sweetener and beat until thick and fluffy. Add vanilla.
- Frost cupcakes, and enjoy!
Sooo good!!!
carrot cake is my favorite!