Low Carb Carrot Cake Cupcakes with Cream Cheese Frosting
Keto friendly cupcakes of a warm-spiced cake with grated carrot and a creamy rich low sugar vanilla-clove cream cheese frosting. The perfect addition to your keto Easter celebration.
Equipment
- Cupcake tray
- Mixing bowl
- Cheese/box grater
- Hand Mixer (optional but recommended)
- Coffee/spice grinder (optional)
- Measuring cups
- Measuring spoons
- Rubber spatula
- Cupcake liners
- Testing stick/Toothpick
Ingredients
Keto Carrot Cake Cupcakes
Cream together
- ¾ cup butter softened, cubed
- ¾ cup monk fruit/erythritol sweetener powdered
Add in
- 1 ½ teaspoon vanilla extract
- 4 large eggs add one at a time and mix well
Mix separately
- 1 ¾ cup almond flour
- 1 pinch salt
- 2 teaspoon cinnamon ground
- ¼ teaspoon nutmeg ground
- 2 teaspoon baking powder
- 1 ¾ cup carrots grated or shredded
Toppings
- 1 cup Pecans or walnuts chopped
Low Carb Vanilla Clove Cream Cheese Frosting
- 8 oz cream cheese
- ¼ cup butter softened, cubed
- ⅓ cup monk fruit/erythritol sweetener powdered
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cloves about a pinch
- 2 tablespoons heavy whipping cream (optional) for fluffier frosting
Instructions
Making the Cupcakes
- Preheat oven to 350°F [175°C]
Cream the butter and sweetener
- Powder sweetener if necessary using a spice grinder, and add to a large mixing bowl with cubed and softened butter.
- 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, and beat in the eggs on at a time to help keep the batter smooth and free of too many lumps.
Mix dry ingredients separately
- In a separate bowl, add almond flour, cinnamon, nutmeg, salt, baking powder, and combine well. Once combine, gently fold the dry ingredients into wet mixture with rubber spatula. Avoid overbeating at this point.
- Use a box grater to shred the carrots and and gently fold into the batter until incorporated.
Baking, temperatures, and cooking times
- Add liners to a cupcake/muffin tray and spoon in the batter evenly dividing the mixture. Fill the liners until just below the top to give them room to rise.
- Bake in 350°F [175°C] 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, if not bake for an additional 3-5 minutes and test again.
- Once cooked through, allow the cupcakes to cool in the tray for 10 minutes and then remove to a cooling rack until cool enough to add frosting and chopped pecans.
Low Carb Vanilla and Clove Cream Cheese Frosting
- While the cupcakes are in the oven or cooling, add cream cheese, butter, sweetener, vanilla extract, and ground cloves to a large mixing bowl and beat with an electric mixer until light and fluffy. It should look whipped and lump free. If using heavy whipping cream then beat until whipped to your liking.
Notes
- Sweetener substitution: If you want to substitute a different low carb sweetener, I would recommend using a sweetener conversion tool such as:
- Ruled Me - Comprehensive Guide to Keto Sweetener substitutions & Conversions chart
- Keep in mind that changing the sweetener proportions may require adjusting recipe proportions to achieve best results.
- This recipe could also be used to make a full size carrot cake
Nutrition
Serving: 1cupcakeCalories: 380kcalCarbohydrates: 53.9gProtein: 7.6gFat: 36gFiber: 3.1gSugar: 2.4gCalcium: 131mgSugar Alcohols: 46.4gNet Carbs: 4.4g
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