Keto Carrot Cupcakes Recipe
Introduction
Keto Carrot Cupcakes offer a delicious low-carb twist on the classic favorite. These moist cupcakes are naturally sweetened and topped with creamy, tangy cream cheese frosting—perfect for anyone following a ketogenic lifestyle or simply seeking a healthier dessert option.
Ingredients
- 1 1/2 cups almond flour
- 1 cup grated carrots
- 3 large eggs
- 1/2 cup sweetener (such as erythritol or monk fruit)
- For the frosting: 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/4 cup sweetener
- 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the almond flour, grated carrots, eggs, and sweetener. Mix until well blended to form the batter.
- Step 2: Divide the batter evenly into a lined or greased muffin tin. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- Step 3: To make the frosting, beat together the softened cream cheese, butter, sweetener, and vanilla extract until smooth and creamy.
- Step 4: Spread the cream cheese frosting over the cooled cupcakes. Chill for at least 30 minutes before serving to set the frosting.
Tips & Variations
- For added texture, fold in 1/4 cup chopped walnuts or pecans into the batter.
- Use a sugar-free vanilla extract to keep the recipe fully keto-friendly.
- Substitute grated zucchini for carrots for a different, moist variation.
- To make the cupcakes dairy-free, swap cream cheese and butter with coconut cream and coconut oil frosting.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting may soften at room temperature, so chilling before serving is best. You can also freeze the unfrosted cupcakes for up to 2 months and frost after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
Replacing almond flour with regular flour will change the carb count and texture, making it less keto-friendly. Almond flour helps keep the cupcakes moist and low in carbs.
How do I make sure the cupcakes don’t get dry?
Ensure you don’t overbake the cupcakes. Start checking them a few minutes before the recommended time by inserting a toothpick. Also, the grated carrots add moisture, so don’t skip them.
PrintKeto Carrot Cupcakes Recipe
These Keto Carrot Cupcakes are a low-carb, gluten-free treat perfect for those following a ketogenic diet. Made with almond flour and fresh carrots, they offer a moist and flavorful alternative to traditional cupcakes. Sweetened with a keto-friendly sweetener and topped with a rich cream cheese frosting, these cupcakes satisfy sweet cravings without the carbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Cupcakes
- 1 ½ cups almond flour
- 1 cup finely grated carrots
- 3 large eggs
- ½ cup keto-friendly sweetener (such as erythritol or monk fruit)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ⅓ cup powdered keto sweetener
- ½ tsp vanilla extract
Instructions
- Prepare the Batter: In a large bowl, whisk together almond flour, baking powder, ground cinnamon, and salt. In a separate bowl, beat the eggs with the sweetener and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix thoroughly. Fold in the finely grated carrots until evenly distributed.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and evenly divide the batter among the cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are set. Remove from oven and allow to cool completely.
- Prepare the Frosting: While cupcakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered keto sweetener and vanilla extract, beating until light and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled, spread the cream cheese frosting on top of each cupcake using a spatula or piping bag. Chill for 10-15 minutes if you prefer a firmer frosting before serving.
Notes
- Ensure carrots are finely grated to maintain the cupcake’s moist texture and blend well with the batter.
- Use a keto-friendly sweetener that measures like sugar for best results in both the batter and frosting.
- Store cupcakes refrigerated due to the cream cheese frosting and consume within 3-4 days.
- For a nut-free version, almond flour can be substituted with coconut flour, but reduce quantity and increase eggs accordingly.
- Adding chopped pecans or walnuts can add a nice crunch and complement the carrot flavor.
Keywords: keto carrot cupcakes, low carb cupcakes, almond flour cupcakes, keto dessert, cream cheese frosting
