This content originally appeared on Sugar-Free Mom. Republished with permission.
These decadent tender low carb keto carrot cake cupcakes with keto cream cheese frosting are so quick and easy to make and have just 3 grams of net carbs so they won’t spike your blood sugar and can be enjoyed on a keto diet, low-carb, and sugar-free diet.
KETO CARROT CAKE MUFFINS OR CUPCAKES?
The difference between cupcakes and muffins is that cupcakes are often fluffy and light and have more sugar and muffins tend to be denser.
Since we top our cupcakes with a creamy delicious but sugar-free cream cheese frosting, our cupcake recipes need to be stored in the refrigerator. This keeps the carrot cake cupcakes nice and moist but they do tend to be denser than traditional cupcakes.
My original keto carrot cake recipe is from my Sugar-Free Low Carb Carrot Cake Cheesecake Cake recipe which I adapted these from.
You could call them keto muffins if you skip adding the cream cheese frosting and serve them for breakfast if you prefer, but not matter what you call them, this sugar-free, nut-free carrot cake cupcake recipe is fantastic and your whole family will love them.
I served them to my family who are not low-carb or keto, and they loved them. My dad who does not often eat any desserts really liked them as well as my mom, brother, his wife, and of course my hubby and sons. I’d say that’s a win for us and hopefully, it will be for your family too!
Low-Carb Carrot Cake Cupcakes (Nut-Free, Gluten-Free)
Servings 12 cupcakes
4 eggs½ cup heavy cream¼ cup oil1 teaspoon lemon juice1 teaspoon vanilla liquid stevia½ cup coconut flour½ cup carrot shredded½ cup coconut shredded unsweet¼ cup ground flaxseed½ cup Monk Fruit/Allulose blend½ teaspoon Allspice½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
Cream Cheese Frosting
12 oz cream cheese softened or mascarpone cheese⅓ cup heavy cream1 teaspoon vanilla liquid steviapinch salt
1 tablespoon Yacon syrup
Preheat oven to 350 degrees.
Place the first 5 ingredients into a stand mixer and blend until combined.
Add the remaining ingredients and blend until combined.
Pour batter into a greased or paper lined 12 capacity muffin pan.
Bake for 23-25 minutes or until a toothpick in center comes out clean and they are golden brown.
Allow to cool 1 hour before frosting.
Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed. Decorate each cupcake. Drizzle optional yacon syrup.
Keep refrigerated until serving.
Net Carbs: 3g This includes the frosting but not optional yacon syrup.
Serving: 1cupcake | Sodium: 258mg | Calcium: 46mg | Vitamin C: 1mg | Vitamin A: 135IU | Sugar: 2g | Fiber: 3g | Potassium: 114mg | Cholesterol: 83mg | Calories: 275kcal | Trans Fat: 0.01g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 1g | Saturated Fat: 9g | Fat: 25g | Protein: 5g | Carbohydrates: 6g | Iron: 0.5mg
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.