Carrot Cake Cupcakes
These cupcakes are soft, lightly spiced, and topped with a smooth cream cheese frosting that makes keto dessert feel fun and comforting.
Servings: 18 cupcakes
Calories: 272kcal
Equipment
- Mixing bowls
- Whisk
- Silicone spatula
- Hand mixer
- Muffin pan
- Cupcake liners
Ingredients
- 1 small carrot grated
- 1.5 cups coconut flour
- 1/4 teaspoon ginger powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1.5 teaspoons baking powder
- 3/4 cup Lakanto Golden
- 3/4 cup almond milk
- 3/4 cup refined coconut oil
- 1 tablespoon apple cider vinegar
- 8 eggs
- 16 ounces cream cheese
- 1/4 cup powdered erythritol
- 1/4 teaspoon stevia powder
- 1 teaspoon vanilla essence
- 3/4 cup heavy cream
Instructions
- Preheat oven to 180C or 350F and line a muffin pan.
- Mix all dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry ingredients and mix gently.
- Divide batter evenly into cupcake liners.
- Bake for 25 minutes and cool completely.
- Beat cream cheese, add sweeteners, then slowly mix in cream.
- Add vanilla and frost cooled cupcakes.
Notes
- Swap carrot for grated zucchini if needed.
- Almond milk can be replaced with coconut milk or heavy cream.
- Lakanto Golden can be replaced with erythritol plus stevia.
Nutrition
Serving: 1cookie | Calories: 272kcal | Carbohydrates: 11g | Protein: 6g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 182mg | Potassium: 83mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1156IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg