Keto Carrot Cake Cupcakes
These keto carrot cake cupcakes are soft, moist, and packed with warm spices, all while being gluten-free, low-carb, and sugar-free. Topped with a rich cream cheese frosting, they’re an easy and delicious treat perfect for Easter dessert.
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Ingredients
To make from scratch:
- ½ cup blanched almond flour
- 5 tbsp coconut flour
- ½ cup sugar free sweetener
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ⅛ tsp nutmeg
- ¾ cup finely ground carrots
- ½ 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)
- ¾ cup finely grated carrots
Optional add-ins:
- 2 tbsp chopped walnuts, pecans, shredded coconut, etc.
Cream Cheese Frosting:
- 1 cup cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar-free sweetener
- ½ 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!
Notes
Spices: 1 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp nutmeg
Nutrition
Calories: 197kcalCarbohydrates: 6gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 85mgSodium: 251mgPotassium: 96mgFiber: 2gSugar: 2gVitamin A: 2123IUVitamin C: 1mgCalcium: 106mgIron: 1mg
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