There’s something about the smell of warm spices and freshly baked goodies wafting through the air that feels like a comforting hug from Grandma. When the world feels a little too fast-paced, these Keto Carrot Cupcakes bring us back to those sweet moments spent in the kitchen, where laughter fills the room and love is the secret ingredient. So let’s gather around, roll up our sleeves, and create a little magic, shall we?
Why make this recipe
These Keto Carrot Cupcakes aren’t just a dessert; they’re a celebration of hearts and homes. With their fluffy texture and warm spices, they recreate that nostalgic feel of home-cooked goodness while being kind to our low-carb lifestyle. They’re perfect for a Sunday afternoon tea, a cozy family gathering, or even just when you need a little pick-me-up.
How to make Keto Carrot Cupcakes
Gather your apron and your favorite mixing bowls, and let’s make some delicious memories together.
Ingredients:
- 2 cups almond flour
- 6 tbsp coconut flour
- 3/4 cup powdered monkfruit/erythritol sweetener
- 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
- 1/8 tsp allspice
- 1/8 tsp cloves (optional)
- 1/4 tsp salt
- 1/2 cup butter or coconut oil, melted
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp blackstrap molasses (optional)
- 1 1/2 cup shredded carrots
- 1/4 cup shredded unsweetened coconut
For the cream cheese frosting:
- 1 8oz pkg cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 tsp vanilla extract
- 1 cup powdered monkfruit/erythritol sweetener
Directions:
- First things first, preheat that oven to 350°F, and let’s get excited because we’re about to make something wonderful!
- In a large bowl, add all your dry ingredients: almond flour, coconut flour, monkfruit sweetener, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Give it a good stir so those lovely spices have a chance to mingle.
- In another medium bowl, whisk together your melted butter, eggs, vanilla, and if you’d like, the blackstrap molasses. Blend it until it’s delightful and smooth.
- Now, pour those wet ingredients into the dry mix, and fold in the shredded carrots and coconut. Mix until a thick dough forms, and let me tell you, it’s going to smell heavenly!
- Line a muffin tray with wrappers, and give the insides a light grease. Using a muffin scoop, divide your batter evenly among the 12 cups.
- Bake those beauties in the oven for about 30-35 minutes. Keep an eye on them around the 20-25 minute mark; when the tops rise and a toothpick comes out clean, they’re ready to rock!
- While they’re baking, let’s make that luscious cream cheese frosting. In a bowl, combine the cream cheese, butter, vanilla, and sweetener. Use a mixer to blend until it’s smooth and dreamy.
- Once the cupcakes are done, let them cool on a wire rack for about 20 minutes.
Now for the fun part! When your cupcakes are cool, it’s time to frost. You can use a piping bag or a simple plastic ziplock bag. If you go the ziplock route, just cut off a corner once it’s filled to pipe that frosting on. Start at the edge and swirl your way into the center for a delightful finish.
Serve these cupcakes right away, or store them in an airtight container in the fridge for up to a week. They make for a sweet little snack or dessert waiting for you after a long day.
How to serve Keto Carrot Cupcakes
These cupcakes pair beautifully with a cup of hot tea or coffee, making them the perfect afternoon treat. They’re lovely enough for a birthday party yet cozy enough for a quiet evening at home. Just gather your loved ones, take a seat on the porch, and enjoy every flavorful bite together.
How to store Keto Carrot Cupcakes
Simply keep any leftover cupcakes in an airtight container in the fridge. They’ll stay fresh for about a week, and the flavors may even meld together and become even more delightful as they sit, just like any cherished family recipe!
Tips to make Keto Carrot Cupcakes
- Make sure your eggs are at room temperature to ensure a smoother batter.
- You can finely grate your carrots to make them blend even better into the batter.
- Feel free to fold in some nuts or raisins if you want to add a bit more texture and sweetness.
Variations
If you’re feeling adventurous, swap out the coconut flour for more almond flour, just adjust the amounts accordingly. You can also add in some chopped walnuts or pecans for a delightful crunch in every bite!
FAQs
- Can I substitute the almond flour?
Yes! You can use a gluten-free all-purpose flour instead, but it might change the texture slightly. - How do I know when my cupcakes are done baking?
When they rise, and a toothpick inserted into the center comes out clean, it’s time to take them out! - What if I don’t have monkfruit sweetener?
You can use another low-carb sweetener that measures cup-for-cup, such as erythritol or even stevia, though the taste may vary slightly.
As we gather around our tables, let’s remember that food has a beautiful way of bringing us all together. Each bite of these Keto Carrot Cupcakes carries the warmth of shared moments and cherished memories. So go ahead, bake a batch, and share them with someone you love. There’s nothing sweeter than a cupcake made with love!
Keto Carrot Cupcakes
Ingredients
Method
- Preheat the oven to 350°F.
- In a large bowl, add all your dry ingredients: almond flour, coconut flour, monkfruit sweetener, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Stir thoroughly.
- In another medium bowl, whisk together melted butter, eggs, vanilla, and blackstrap molasses (if using) until smooth.
- Pour the wet ingredients into the dry mix and fold in shredded carrots and coconut until a thick dough forms.
- Line a muffin tray with wrappers and lightly grease. Divide the batter evenly among 12 cups using a muffin scoop.
- Bake the cupcakes for 30-35 minutes, checking around the 20-25 minute mark. They're done when they rise and a toothpick inserted in the center comes out clean.
- While the cupcakes bake, prepare the cream cheese frosting by mixing cream cheese, butter, vanilla, and sweetener until smooth.
- After the cupcakes cool on a wire rack for about 20 minutes, frost them using a piping bag or a ziplock bag with a corner cut off.
- Serve immediately or store in an airtight container in the fridge for up to a week.