Description
Keto Carrot Cake Cupcakes are soft, moist low-carb desserts made with almond flour, coconut flour, finely ground carrots, eggs, Greek yogurt, warm spices, and sugar-free sweetener for a classic carrot cake flavor without added sugar.
Ingredients
½ cup blanched almond flour
5 tbsp coconut flour
½ cup sugar free sweetener (erythritol, monk fruit, or stevia blend)
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
Instructions
Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, ginger, and nutmeg.
Add Wet Ingredients: Add the grated carrots, Greek yogurt (or sour cream), eggs, and water/oil/melted butter to the dry ingredients. Mix until just combined. Do not overmix.
Fill Cupcake Liners: Fill each cupcake liner about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Make Frosting: While cupcakes are cooling, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sweetener and vanilla extract, beating until light and fluffy.
Frost & Enjoy: Once the cupcakes are completely cool, frost them with the cream cheese frosting. Enjoy immediately or store in the refrigerator.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: Homemade