Description
Delicious and moist Keto Carrot Cupcakes made with almond and coconut flour, sweetened with monkfruit/erythritol sweetener. These low-carb treats feature warm spices and shredded carrots, topped with a creamy, smooth cream cheese frosting. Perfect for those following a ketogenic or low-carb lifestyle, these cupcakes offer a healthy and flavorful dessert option.
Ingredients
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 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 cups shredded carrots (180g)
- 1/4 cup shredded unsweetened coconut (60g)
Cream Cheese Frosting:
- 1 8oz package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 tsp vanilla extract
- 1 cup powdered monkfruit/erythritol sweetener (170g)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cupcakes.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, powdered sweetener, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, optional spices (ginger, allspice, cloves), and salt. Stir well to distribute all the ingredients evenly.
- Mix Wet Ingredients: In a separate medium bowl, whisk together melted butter or coconut oil, eggs at room temperature, vanilla extract, and optional blackstrap molasses until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture, then add shredded carrots and shredded unsweetened coconut. Stir everything together until a thick batter forms and all ingredients are fully incorporated.
- Prepare Muffin Tin: Line a muffin tray with cupcake liners. Lightly grease the insides of the liners to ensure easy removal of cupcakes after baking.
- Fill Muffin Cups: Using a muffin scoop or spoon, evenly distribute the batter among 12 cupcake liners, filling them approximately 2/3 full.
- Bake the Cupcakes: Bake for 30-35 minutes, or until the cupcakes have risen and a toothpick inserted in the center comes out clean. Begin checking for doneness around 20-25 minutes as oven temperatures may vary.
- Make the Frosting: While the cupcakes bake, combine cream cheese, butter, vanilla extract, and powdered monkfruit/erythritol sweetener in a bowl. Use an electric beater to blend until smooth and creamy.
- Cool the Cupcakes: Remove cupcakes from the oven and place them on a wire rack to cool for about 20 minutes before frosting.
- Frost the Cupcakes: Fill a piping bag or a plastic ziplock bag (cut off a corner) with the cream cheese frosting. Pipe the frosting in a circular motion from the edge to the center of each cupcake.
- Serve and Store: Serve immediately or store cupcakes in an airtight container in the refrigerator for up to one week for a future snack.
Notes
- Oven times may vary; check cupcakes for doneness starting at 20 minutes.
- Lightly greasing the cupcake liners helps to remove the cupcakes easily.
- Blackstrap molasses adds depth of flavor but is optional for strict keto diets.
- Ensure eggs and cream cheese are at room temperature for best mixing results.
- Store cupcakes in the fridge to maintain freshness and frosting texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
