This content material initially appeared on Sugar-Free Mom. Republished with permission.
These decadent tender low carb keto carrot cake cupcakes with keto cream cheese frosting are so fast and straightforward to make and have simply 3 grams of internet carbs in order that they received’t spike your blood sugar and will be loved on a keto eating regimen, low-carb, and sugar-free eating regimen.
KETO CARROT CAKE MUFFINS OR CUPCAKES?
The distinction between cupcakes and muffins is that cupcakes are sometimes fluffy and lightweight and have extra sugar and muffins are usually denser.
Since we prime our cupcakes with a creamy scrumptious however sugar-free cream cheese frosting, our cupcake recipes must be saved within the fridge. This retains the carrot cake cupcakes good and moist however they do are usually denser than conventional cupcakes.
My unique keto carrot cake recipe is from my Sugar-Free Low Carb Carrot Cake Cheesecake Cake recipe which I tailored these from.
You may name them keto muffins in the event you skip including the cream cheese frosting and serve them for breakfast in the event you choose, however not matter what you name them, this sugar-free, nut-free carrot cake cupcake recipe is implausible and your complete household will love them.
I served them to my household who are usually not low-carb or keto, and so they beloved them. My dad who doesn’t typically eat any desserts actually appreciated them in addition to my mother, brother, his spouse, and naturally my hubby and sons. I’d say that’s a win for us and hopefully, will probably be for your loved ones too!
Low-Carb Carrot Cake Cupcakes (Nut-Free, Gluten-Free)
Ingredients
Carrot Cake
-
4
eggs -
½
cup
heavy cream -
¼
cup
oil -
1
teaspoon
lemon juice -
1
teaspoon
vanilla liquid stevia -
½
cup
coconut flour -
½
cup
carrot shredded -
½
cup
coconut shredded
unsweet -
¼
cup
floor flaxseed -
½
cup
Monk Fruit/Allulose mix -
½
teaspoon
Allspice -
½
teaspoon
baking powder -
½
teaspoon
baking soda -
½
teaspoon
salt
Cream Cheese Frosting
-
12
oz
cream cheese softened or mascarpone cheese -
⅓
cup
heavy cream -
1
teaspoon
vanilla liquid stevia -
pinch
salt
Instructions
-
Preheat oven to 350 levels.
-
Place the primary 5 elements right into a stand mixer and mix till mixed.
-
Add the remaining elements and mix till mixed.
-
Pour batter right into a greased or paper lined 12 capability muffin pan.
-
Bake for 23-25 minutes or till a toothpick in heart comes out clear and they’re golden brown.
-
Allow to chill 1 hour earlier than frosting.
-
Prepare frosting by including all elements right into a stand mixer. Taste and alter sweetener if wanted. Decorate every cupcake. Drizzle elective yacon syrup.
-
Keep refrigerated till serving.
Recipe Notes
Net Carbs: 3g This consists of the frosting however not elective yacon syrup.
Nutrition Facts
Low-Carb Carrot Cake Cupcakes (Nut-Free, Gluten-Free)
Amount Per Serving (1 cupcake)
Calories 275
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 83mg28%
Sodium 258mg11%
Potassium 114mg3%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Calcium 46mg5%
Vitamin C 1mg1%
Vitamin A 135IU3%
Iron 0.5mg3%
* Percent Daily Values are based mostly on a 2000 calorie eating regimen.
Please be aware that the dietary data could range relying
on the particular manufacturers of merchandise used. We encourage everybody to test particular
product labels in calculating the precise dietary data.