Low Carb Carrot Cupcakes

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Low carb carrot cake cupcake with cream cheese frosting
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Seriously do it.

Low carb carrot cupcakes!

A perfect low carb Easter dessert anyone can make.

Just 3.9g net carbs! 

Baking is not generally something I do a lot of. In fact, my girlfriend looked shocked when I told her I was going to be making low carb carrot cupcakes this past weekend.  

You see with baking I can’t really use my normal cooking style. Playing it by ear and tossing stuff here and there into the mix can really mess with your result. Baking requires a level of measuring a planning that I am just not used to in the kitchen. 

But with Easter just around the corner I felt it was a great opportunity to test out my low carb baking skills, even though it mean’t I would actually have to use measuring spoons

Eat Smarter, Live Better
Low carb carrot cupcake on a plat with an Easter bunny in the background

Besides, the entire purpose of this blog is to help people expand their knowledge in the kitchen, so I might as well embark on this learning journey along side you and test my hand at this whole baking thing.  

If anything this just further reinforces that all you need is some basic knowledge of cooking principles and you can make anything you desire! Yes it may take a few tweaks and attempts, but if you ask me that is part of the fun.

Carrot cake will always have a special place in my heart. Growing up my family loved carrot cake with cream cheese frosting. One of my favourite treats was when my Dad would bring me a carrot muffin from a drive thru in town when he would pick me up. I was actually sad when that place closed down because I couldn’t get those muffins anymore!

30 years later my parents are still talking about a wedding they went to that had a homemade carrot cake as the wedding cake. Just a tip, if you are going to do a tiered wedding carrot cake, the cream cheese frosting doesn’t support pillars that well as it warms up…

Maybe it’s because I have never found carrot cake to be overly sweet or sugary. It just strikes that perfect balance between richness and sweetness. And then that wonderful fluffy cream cheese frosting ties it all together.

Even though this is outside my comfort zone I was really excited to get into the kitchen and figure this one out. I think you can see that the result was well worth it. 

Low carb carrot cake cupcakes in a tray
The Low Carb Grocery

I am beyond pleased with how well these turned out, I even got the nod of approval from my girlfriend, the experienced baker in our household. Although I did get the occasional reminder about the importance of measuring when baking, I mostly listened.

Admittedly, I did end up using my lifeline and calling in her expertise which was a good call because the result was just fantastic and we got it down to a few steps that will make this whole experience easier for you.

Here are some tips from my crash course in low carb baking to help you out.

Ingredient timing here is important

Throwing everything into the bowl and mixing will technically get you a batch of cupcakes, but they won’t be as good as they could be and there is a chance they do not cook well at all leaving them dense and flat.

Now if that is your thing then have at it, but if I am going to be eating a treat anyways, it better be the best it can be!

I can't believe it's not sugar!

Pretty obvious here, we aren’t using traditional sugar so this needs to be adjusted to your liking, different sweeteners have a different level of sweetness relative to sugar, some are sweeter, some are not.

If you want to substitute a different low carb sweetener, I would recommend using a sweetener conversion tool such as:

I used a monk fruit and erythritol blend, which is what this recipe was designed for. By that I mean that the proportions of this recipe were designed around the volume that 3/4 cup of powdered sweetener added, as well as the effect it had on adding sir to the butter by creaming them together. 

If you are going to use a different sweetener that requires a different amount, you may need to adjust the proportions of the recipe in order to achieve the same light, and fluffy result that I did. 

If you want to change up the proportions here it will take some experimenting. You may have to give the batter a taste, preferably before you add the raw eggs.

Powder your sweetener!

Much like you will see in the low carb cream cheese frosting, powdering your sweetener in a coffee grinder or using an already powdered sweetener will make each bite of these low carb carrot cupcakes all the better. It mixes better, it looks better, it tastes better, and it takes 2 seconds so just do it.

We need more power!

Creaming together the sweetener and butter is essential for nice fluffy carrot cupcakes, and an electric hand mixer makes this so so much easier you pretty much need one to get the best result.  You want the butter to become light and fluffy and you want the sweetener well incorporated. Feel free to give this a taste because it in itself is absolutely delicious.

Not your average flour

You can’t take one of your “normal” recipes and sub out the flour for an alternative flour 1:1.

Traditional flour and low carb “flours” like almond flour are just not the same thing. For one almond flour has considerably more fat than wheat flour, about 10 times as much. That is going to have a dramatic effect on how your baked goods turn out.

Wheat flour also contains different proteins that interact differently with water and with the rest of the batter that almond flour for instance does not contain.

Don't put all your eggs in one bowl..at once

Careful adding the eggs, you will want to add them one at a time and make sure they are well incorporated before adding another. My first batch I dropped them all in at once and while it worked and made a great tasting low carb cupcake, there were lumps in my batter that were essentially pure butter and monk fruit (honestly pretty tasty) but when they cooked, the butter melted away and left this pocket of pure monk fruit in the cupcake, not ideal. So adding the eggs on at a time, mixing, and adding the next will avoid this.

Keep an eye on them

Testing for doneness can be done by simply inserting a test stick into the cupcake and checking if it comes out clean, I used a fancy test stick I stole from the girlfriend, but if you don’t have one of those, you can use a toothpick.

Low carb carrto cake cupcakes being tested for cooking

I think that’s pretty much it! (Unless upon editing my girlfriend tells me this is all wrong and I have to re-write it)

Let’s get to baking!

Macros:

Per cupcake: 

Calories: 235

Fat: 22g

Net Carbs: 3g

Protein: 5.8g

w/ cream cheese frosting: 

Calories: 315

Fat: 30g

Net Carbs: 3.9g

Protein: 6.8g

Track Your Nutrition & Health Data with cronometer.com

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5 from 1 vote

Low Carb Carrot Cupcakes

If I didn't know that these carrot cupcakes were low carb, I honestly wouldn't be able to tell. These are the perfect addition to your keto Easter celebration.
Prep Time30 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake, cupcakes, easter dessert, keto, low carb, sugar free
Servings: 12 cupcakes
Calories: 315kcal

Equipment

  • Cupcake tray
  • Mixing bowl
  • Cheese grater
  • Hand Mixer (optional but recommended)
  • Coffee grinder (optional)
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Cupcake liners

Ingredients

Cream together

  • 3/4 cup Butter softened
  • 3/4 cup Monk fruit/erythritol

Add in

  • 1 1/2 tsp Vanilla extract
  • 4 eggs add one at a time and mix well

Mix separately

  • 1 3/4 cup Almond flour
  • 1 pinch Salt
  • 2 tsp Cinnamon
  • 2 tsp Baking powder
  • 1 3/4 cup Carrots grated

Toppings

  • 1 batch Low carb cream cheese frosting link below
  • 1 cup Pecans or walnuts chopped

Instructions

Cream the butter and sweetener

  • Powder sweetener if necessary, add softened butter and powdered sweetener to mixing bowl
    *See notes for sweetener substitutions*
  • Using an electric mixer, beat butter and sweetener together until the butter is light and fluffy. The goal here is to get air into the butter so you want it to look whipped.

Add wet ingredients

  • Add vanilla extract to the bowl
  • Beat in the eggs one at a time! Beating them in one at a time will help keep the batter smooth

Fold in remaining ingredients

  • In a separate bowl, add almond flour, cinnamon, salt, baking powder, and combine well. Gently fold into wet mixture with rubber spatula
  • Add grated carrots and gently fold until incorporated

Bake in oven

  • Add liner to cupcake tray and evenly divide mixture filling liners until just below the top
  • Bake in 350°F oven for 25 - 30 mins. Stick a testing stick or a tooth pick into the cupcake, if it pulls out clean the cupcakes are ready to come out
  • Allow to cool in tray for 10 minutes and then move to cooling rack
  • Allow to cool before adding frosting and topping
  • Enjoy!

Notes

Nutrition

Calories: 315kcal

Did you give this a try?

Tag me @yummyforadam on Instagram and use the tag #yummyforadam or comment down below. I would love to hear from you

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