If you’ve been doing keto for a while, you might be missing some of your old favorite desserts. Carrot cake is one that a lot of people mention. Well, good news – you can still enjoy the flavors of carrot cake while sticking to your low-carb diet.
These keto carrot cupcakes are a great alternative to the traditional high-sugar version. They use ingredients like almond flour, flaxseed, and erythritol to keep the carb count low. But don’t worry, we’re not sacrificing taste here.
These cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. I’ve been making them for a while now and they always hit the spot when I’m craving something sweet. The recipe is pretty straightforward – you’ll mix up the batter, fold in some shredded carrots and chopped pecans, and then bake.
While they’re in the oven, your kitchen will start to smell amazing from all the warm spices. Once they’re cool, you’ll top them with a simple cream cheese frosting. The result is a dessert that feels indulgent but won’t knock you out of ketosis.
👍 Why You’ll Love This Recipe
Easy to make: These keto carrot cupcakes are pretty simple to put together. You don’t need any fancy equipment or special baking skills. Just mix the ingredients, pop them in the oven, and you’re good to go.
Tastes like regular carrot cake: One of the best things about these cupcakes is that they taste a lot like traditional carrot cake. You might not even be able to tell they’re keto. The spices and carrots give them that classic flavor, and the cream cheese frosting on top really seals the deal.
Low in carbs: If you’re following a keto diet, you know how important it is to keep your carb intake low. These cupcakes fit the bill. They use almond flour and flaxseed meal instead of regular flour, which really cuts down on the carbs.
✨ Recipe Ingredients
- 1/2 cup Almond Flour
- 1/4 cup Golden Flaxseed meal (I recommend using this flaxseed– Amazon link)
- 2 Eggs
- 1/3 cup Pecans (chopped)
- 1 teaspoon Baking Powder + 1/2 teaspoon Baking Soda
- 1/4 teaspoon ground Ginger
- 1/2 teaspoon ground Cinnamon
- 1/4 cup Butter (softened)
- 1/3 cup granulated Erythritol (I use these sweeteners [amazon link] for my recipes)
- 2 teaspoons Apple Cider Vinegar
- 3/4 cup Shredded Carrot
- 1 teaspoon Xanthan Gum
To Make the Frosting
- 5oz Cream Cheese
- 1/5 cup Allulose
- 4 tablespoons Butter
- 1/4 teaspoon Pure Vanilla Extract
👨🍳 How To Make
Follow these steps to make the best low carb carrot cupcakes:
Step 1
Place the golden flax meal in a blender and pulse until it’s very fine.
Step 2
In a bowl, whisk together the ground flax, almond flour, xanthan gum, baking soda, baking powder, cinnamon, salt, and ginger. Make sure everything is well combined.
Step 3
In another bowl, beat the butter and sweetener until well combined. Add the eggs, vanilla, and vinegar. Continue beating until the mixture is uniform and smooth.
Step 4
Add about half of the dry ingredients to the wet ingredients and mix very well. Then, add the second half. Fold in the carrots and pecans.
Step 5
Preheat the oven to 350°F and place paper liners in your muffin pan. Pour the batter into the pan. Bake for about 20 minutes, covering with foil after about 12 minutes. Allow the cupcakes to cool, then add the frosting and serve.
Step 6
To make the frosting: Beat the cream cheese and butter in a large bowl until fluffy. Add the vanilla and sweetener and beat until smooth. Chill in the freezer for 20 minutes.
💡Tips
1. Watch the Baking Time
The recipe suggests baking for about 20 minutes, but every oven is different, so it’s important to keep a close eye on your cupcakes. Start checking them at around 15 minutes.
They’re done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. If the toothpick comes out with wet batter, they need more time. Be careful not to overbake, as keto baked goods can dry out quickly.
The recipe also suggests covering the cupcakes with foil after about 12 minutes. This is to prevent the tops from browning too much before the centers are cooked.
2. Let the Cupcakes Cool
It’s tempting to want to frost the cupcakes as soon as they come out of the oven, but resist the urge! Let them cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
If you try to frost them while they’re still warm, the frosting will melt and slide right off. Cooling also allows the texture of the cupcakes to set properly. While they’re cooling, you can prepare your frosting.
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Keto Carrot Cupcakes
Ingredients
- 1/2 cup Almond Flour
- 1/4 cup Golden Flaxseed meal (I recommend using this flaxseed– Amazon link)
- 2 Eggs
- 1/3 cup Pecans (chopped)
- 1 teaspoon Baking Powder + 1/2 teaspoon Baking Soda
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon ground Cinnamon
- 1/4 cup Butter (softened)
- 1/3 cup granulated Erythritol (I use these sweeteners [amazon link] for my recipes)
- 2 teaspoons Apple Cider Vinegar
- 3/4 cup Shredded Carrot
- 1 teaspoon Xanthan Gum
To Make the Frosting
- 5 oz Cream Cheese
- 1/5 cup Allulose
- 4 tablespoons Butter
- 1/4 teaspoon Pure Vanilla Extract
Instructions
- Place the golden flax meal in a blender and pulse until it’s very fine.
- In a bowl, whisk together the ground flax, almond flour, xanthan gum, baking soda, baking powder, cinnamon, salt, and ginger. Make sure everything is well combined.
- In another bowl, beat the butter and sweetener until well combined. Add the eggs, vanilla, and vinegar. Continue beating until the mixture is uniform and smooth.
- Add about half of the dry ingredients to the wet ingredients and mix very well. Then, add the second half. Fold in the carrots and pecans.
- Preheat the oven to 350°F and place paper liners in your muffin pan. Pour the batter into the pan. Bake for about 20 minutes, covering with foil after about 12 minutes. Allow the cupcakes to cool, then add the frosting and serve.
- To make the frosting: Beat the cream cheese and butter in a large bowl until fluffy. Add the vanilla and sweetener and beat until smooth. Chill in the freezer for 20 minutes.
