Keto Carrot Cupcakes With Cream Cheese Frosting

Keto Carrot Cupcakes With Cream Cheese Frosting

Easy

Difficulty

0h 40m

Total Time

19

Ingredients

6

Steps

Calories

213

Fat

21g

Carbs

2g

Protein

4g

Serves

12 (serving size = 1 cupcake)

Ingredients

  • 3 eggs whisked
  • 2 tbsp stevia powder
  • 2–3 carrots (200 g) shredded or finely chopped
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 2 tbsp flax meal
  • 1/4 cup shredded coconut
  • 1/2 cup walnuts
  • 3/4 cup ghee or coconut oil
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1 tbsp apple cider vinegar
  • 1 dash nutmeg
  • 1 dash of salt
  • 8 oz cream cheese - for frosting
  • 2 tsp stevia (optional) - for frosting
  • 1/2 tsp vanilla extract (optional) - for frosting

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Keto Carrot Cupcakes With Cream Cheese Frosting

Indulge in your sweet tooth AND up your fiber game with these low-carb carrot cupcakes featuring a rich cream cheese frosting. Shredded carrots and shredded coconut provide plenty of fiber to keep you full, and the flavors of cinnamon, vanilla, and stevia satisfy your craving!

Instructions

  1. 1

    Preheat oven to 350 F (175 C).

  2. 2

    Mix all the cupcake ingredients together in a large bowl except the carrots.

  3. 3

    Add all cupcake ingredients into a food processor or high-powered blender and now add shredded carrots. Pulse/puree until a smooth consistency (slight orange color).

  4. 4

    Pour into cupcake pan (use paper liners; makes approximately 12 cupcakes) and bake for 30 minutes.

  5. 5

    Meanwhile, heat up the cream cheese until it is easily stirred and mix in stevia and vanilla extract if desired.

  6. 6

    Allow cupcakes to cool after baking, then spread cream cheese “icing” and garnish with walnuts and carrot shreds.

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