Go Back

Keto Carrot Cupcakes

These fluffy Keto Carrot Cupcakes, filled with warm spices and topped with creamy frosting, are a delicious low-carb treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 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 pieces eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp blackstrap molasses (optional)
  • 1 1/2 cups shredded carrots
  • 1/4 cup shredded unsweetened coconut
For the cream cheese frosting
  • 1 pkg cream cheese, room temperature (8 oz)
  • 1/2 cup butter, room temperature
  • 1 tsp vanilla extract
  • 1 cup powdered monkfruit/erythritol sweetener

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. 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.
  3. In another medium bowl, whisk together melted butter, eggs, vanilla, and blackstrap molasses (if using) until smooth.
  4. Pour the wet ingredients into the dry mix and fold in shredded carrots and coconut until a thick dough forms.
  5. Line a muffin tray with wrappers and lightly grease. Divide the batter evenly among 12 cups using a muffin scoop.
Baking
  1. 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.
  2. While the cupcakes bake, prepare the cream cheese frosting by mixing cream cheese, butter, vanilla, and sweetener until smooth.
Finishing Touches
  1. 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.
  2. Serve immediately or store in an airtight container in the fridge for up to a week.

Notes

Make sure your eggs are at room temperature for a smoother batter. Feel free to add nuts or raisins for extra fun and flavor.