Keto Carrot Cake Cupcakes are one of my favourite cupcake recipes! They are so soft, perfectly moist, tender, and their sweet and spiced flavor is absolutely delicious. The cream cheese frosting is the perfect finishing touch. You must try this recipe!
You’ll be dreaming of this delicious dessert.
Believe me, these Keto Carrot Cake Cupcakes are so decadent that you won’t be able to stop thinking about them. I also just love how simple this yummy recipe is. If you would like another amazing cream cheese frosting recipe, make sure you check out our Birds Nest Cookies with Cream Cheese Frosting.
Making These Keto Carrot Cake Cupcakes
Carrot cake cupcakes seem to be associated with Easter, but they are fabulous all year round. I love how you can find so much variety when it comes to carrot cake cupcake recipes. There are all kinds of cupcakes– carrot cake cupcakes with raisins, nuts, and even pineapple.
Keto Carrot Cake Cupcakes Ingredients You Will Need
Cupcakes
- Oil in Spray
- 60 grams of coconut flour
- 250 grams of shredded carrots
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 1 tsp stevia extract powder
- 1 tsp baking powder
- Pinch of salt
- 4 large eggs
- ¼ cup unsweetened almond milk or any other vegetal milk
- ½ cup butter, melted
- 1 tsp vanilla extract
Cream cheese frosting
- 8 oz cream cheese, softened
- 1 tablespoon butter, melted
- ⅓ cup of powdered stevia or swerve confectioners
- 1 teaspoon of vanilla
How to Make Keto Carrot Cake Cupcakes
Cupcakes
Preheat the oven to 375 F and spray muffin tins with oil.
In a medium mixing bowl whisk dry ingredients – coconut flour, shredded carrots, cinnamon, nutmeg ground cloves, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.
In a separate medium bowl with an electric mixer, whisk wet ingredients – eggs, unsweetened almond milk, butter, and vanilla extract- for about 1 minute.
Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.
Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
Bake for 30 minutes, stick a long wood bamboo into the centre of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 10 minutes.
Frosting
While cupcakes are cooling off in a clean bowl add the softened cream cheese and butter and whisk with the electric mixer for about two minutes until creamy and soft.
Slowly add the confectioners swerve, continue whisking for another 3-4 minutes or until you have a homogeneous mixture. The frosting should be creamy but firm.
Once you achieved the desired consistency, fill a piping bag with the frosting.
Add the frosting to the cupcakes, start by adding a dollop in the centre of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the centre, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
Store the cupcakes in a container with a lid.
How to Store Cupcakes?
I suggest storing these Keto carrot cake cupcakes in the refrigerator because of the cream cheese frosting. You can enjoy them chilled or at room temperature.
Tips for the Best Carrot Cake Cupcakes
If you find that the frosting is a little bit runny, freeze it for a few minutes before adding it to the cupcakes.
To make sure that the cream cheese frosting whips up nicely, the butter and the cream cheese should both be at least room temperature.
More Cupcake Recipes You’ll Love:
Spring Cupcakes with Homemade Frosting Recipe
Keto Carrot Cake Cupcakes
Ingredients
Cupcakes
- Oil in Spray
- 60 grams of coconut flour
- 250 of shredded carrots
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 1 tsp stevia extract powder
- 1 tsp baking powder
- Pinch of salt
- 4 large eggs
- ¼ cup unsweetened almond milk or any other vegetal milk
- ½ cup butter melted
- 1 tsp vanilla extract
Cream cheese frosting
- 8 oz cream cheese softened
- 1 tablespoon butter melted
- ⅓ cup of powdered stevia or swerve confectioners
- 1 teaspoon of vanilla
Instructions
Cupcakes
-
Preheat the oven to 375 F and spray muffin tins with oil.
-
In a medium mixing bowl whisk dry ingredients - coconut flour, shredded carrots, cinnamon, nutmeg ground cloves, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.
-
In a separate medium bowl with an electric mixer, whisk wet ingredients - eggs, unsweetened almond milk, butter, and vanilla extract- for about 1 minute.
-
Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.
-
Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
-
Bake for 30 minutes, stick a long wood bamboo to the center of one cupcake to make sure cupcakes are done (they are done if the stick comes out clean).
-
Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 10 minutes.
Frosting
-
While cupcakes are cooling off in a clean bowl add the softened cream cheese and butter and whisk with the electric mixer for about two minutes until creamy and soft.
-
Slowly add the confectioners swerve, continue whisking for another 3-4 minutes or until you have a homogeneous mixture. The frosting should be creamy but firm.
-
Once you achieve the desired consistency, fill a piping bag with the frosting.
-
Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
-
Storage the cupcakes for in a container with a lid.
Recipe Notes
Nutritional Information Calories: 262 Fat: 23.2 g Carbs: 8.1 g Fiber: 3.1 g Net Carbs: 5 g Protein: 6.2 g
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