Keto Carrot Cake Cupcakes

A carrot cake cupcake garnished with a pecan.

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Moist, fluffy, warm spiced carrot cupcakes, perfect for a spring treat! These are kept low in carbs by using almond flour and a monk fruit sweetened maple syrup. Top with sugar free cream cheese frosting, whipped cream, or a coconut cream topping! NET CARBS PER CUPCAKE (frosting adds 1 net carb).

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: keto carrot cake, keto carrot cake cupcakes, low carb carrot cake cupcakes, low carb cupcakes

Servings: cupcakes

Calories: 153kcal

Equipment

muffin tin
Parchment Paper Liners or cupcake liners

Ingredients

1 1/2 cups almond flour blanched
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs
1/4 cup keto maple syrup
2 tablespoons coconut oil melted, or sub olive oil or avocado oil
1 1/2 cups carrots finely shredded
1/2 cup walnuts optional, chopped

Instructions

Preheat oven to 325º F. Line a muffin tin with cupcake liners and set aside.
In a medium mixing bowl, combine the almond flour, spices, sea salt, and baking soda. Combine well.
Add the eggs, coconut oil, and keto maple syrup to a large mixing bowl, and whisk to combine.
Add the almond flour mixture to the wet ingredients, and mix together until no dry mixture remains.
Add finely shredded carrots and walnuts, and fold to evenly disperse the ingredients into the batter.
Divide the batter between 12 cupcakes, filling each almost full. Bake the cupcakes for 22-25 minutes, until the centers are fully baked.
Allow to fully cool prior to frosting. Garnish with chopped nuts or toasted coconut, if desired.

Notes

How to Serve Low Carb Carrot Cake Cupcakes

Frosting with sugar-free Cream Cheese Frosting: The most classic carrot cake topping, this keto-friendly version makes the perfect cupcake topper! Prepare beforehand by having the cream cheese and butter at room temperature prior to whipping up the frosting.

Topped with Whipped Cream: Whip together heavy whipping cream, a little bit of your favorite sweetener, and 1-2 tablespoons of vanilla extract. Add dollops to each cupcake to serve!

Coconut Whipped Cream or Frosting: Make a quick dairy free icing with coconut cream and powdered sweetener. Perfect for anyone on a dairy free keto diet! This makes the perfect dairy free carrot cake cupcake.

How to Store Leftover Carrot Cake Cupcakes

Once the cream cheese frosting has set, wrap the cupcakes in plastic wrap and refrigerate for up to 10 days.

Can I freeze Keto Carrot Cake Cupcakes?

Yes! After the cream cheese frosting has set, wrap the cupcakes in plastic wrap and then place it in an airtight container. Freeze cupcakes for up to 3 months.

I like to take cupcakes out of the freezer to enjoy one at a time, when the craving strikes!

Nutrition