These Low Carb Carrot Cake Cupcakes are delightful, and only 3 net carbs per serving, including the cream cheese frosting! Enjoy a lovely treat this spring, without any sugar or guilt. They are also gluten free! We promise you don’t need much to make these delicious cupcakes.
Here's What You Need For Low Carb Carrot Cake Cupcakes:
Ingredients:
- 2/3 cup almond flour
- 1.5 tsp baking powder
- 1 tsp binding ingredient (like xanthan gum)
- 1 tsp ground cinnamon + more for garnish
- 1/2 tsp pink himalayan salt
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 5 tbsp salted butter
- 1/4 cup granular sweetener of choice (we used Ketose+ Sweet granular)
- 1/4 cup brown sugar Swerve* optional, you could just use all regular granular sweetener
- 1 tsp vanilla extract or imitation vanilla
- Juice of 1/2 a lemon
- 2 eggs
- 3 tbsp full fat sour cream
- About 4 medium or 100 grams grated carrots + more for garnish
- 1 ounce raw walnuts, chopped
- 10 grams unsweetened coconut chips, chopped
- 1 batch of low carb cream cheese frosting of choice, for topping (we’ve linked our recipe)
Recipe Notes:
If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same.
Before you begin, pull out your butter so it can come to room temperature for about an hour.
Tools:
We’ve linked the ingredients to the recipe using Amazon affiliate links. You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. We’ve also linked many of our favorite products right here in our Amazon Store!
Here's How To Make Low Carb Carrot Cake Cupcakes:
Set your butter out on the counter about an hour before you begin. Preheat your oven to 350°F. Line your muffin tin with liners, then spray with avocado oil spray, set aside. We used a food processor to pulse the walnuts and coconut for a few seconds. A coffee grinder would work well too. Next, we did the same thing to the carrots. If you don’t have these things, chop your nuts with a sharp knife and grate your carrots, then set aside.
Place all of your dry ingredients (almond flour, salt, baking powder, binding ingredient, ground cinnamon, allspice and ginger) in a bowl and mix together well. Set aside.
In a separate bowl, add your softened butter and beat on high with a mixer until light and fluffy, about 1-2 minutes. Add in your sweetener and mix up again until well combined and fluffy.
Next, add in your vanilla, lemon juice and eggs, one at a time. Beat until well mixed. Don’t worry if everything looks kind of “separated” it will all come together when combined with the dry ingredients.
Add your wet ingredient mixture to the dry ingredients. Mix again with the hand mixer until well combined.
Now add in the sour cream. Mix again with the hand mixer. Then, fold in the grated carrots, the chopped walnuts and coconut. Mix together with a rubber spatula.
Now spoon the batter into your greased baking tin lined with muffin liners. Put in the oven and bake for 14-17 minutes.
We take the cupcakes out of the tin to prevent over cooking, as the tin is still very hot. We let the cupcakes cool on a cutting board for an hour or so before frosting them. We add our low carb cream cheese frosting to these and they are perfect.
Dust with some cinnamon and some grated carrots for garnish.
Now, just serve and enjoy!
Please let us know if you guys give this recipe a try. If you need more ideas for what to serve this Easter, why not try this spin on deviled eggs?
Until next time,
Briana & Chamere
These Low Carb Carrot Cake Cupcakes are delightful, and only 3 net carbs per serving, including the cream cheese frosting! Enjoy a lovely treat this spring, without any sugar or guilt. They are also gluten free! We promise you don't need much to make these delicious cupcakes.
- 2/3 cup almond flour
- 1.5 tsp baking powder
- 1 tsp binding ingredient (like xanthan gum)
- 1 tsp ground cinnamon + more for garnish
- 1/2 tsp pink himalayan salt
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 5 tbsp salted butter
- 1/4 cup granular sweetener of choice (we use Ketose+Sweet powder)
- 1/2 cup brown sugar Swerve* (optional, you can use whatever sweetener you want)
- 1 tsp vanilla extract or imitation vanilla
- 1/2 whole lemon (juice of lemon)
- 2 whole eggs
- 3 tbsp full fat sour cream
- 4 medium carrots (about 100 grams) + more for garnish
- 1 ounce raw walnuts, chopped
- 10 grams unsweetened coconut chips
- 1 batch low carb cream cheese frosting of choice
-
Set your butter out on the counter about an hour before you begin. Preheat your oven to 350°F. Line your muffin tin with liners, then spray with avocado oil spray, set aside.
-
We used a food processor to pulse the walnuts and coconut for a few seconds. A coffee grinder would work well too. Next, we did the same thing to the carrots. If you don’t have these things, chop your nuts with a sharp knife and grate your carrots, then set aside.
-
Place all of your dry ingredients (almond flour, salt, baking powder, binding ingredient, ground cinnamon, allspice and ginger) in a bowl and mix together well. Set aside.
-
In a separate bowl, add your softened butter and beat on high with a mixer until light and fluffy, about 1-2 minutes. Add in your sweetener and mix up again until well combined and fluffy.
-
Next, add in your vanilla, lemon juice and eggs, one at a time. Beat until well mixed. Don’t worry if everything looks kind of “separated” it will all come together when combined with the dry ingredients.
-
Add your wet ingredient mixture to the dry ingredients. Mix again with the hand mixer until well combined.
-
Now add in the sour cream. Mix again with the hand mixer. Then, fold in the grated carrots, the chopped walnuts and coconut. Mix together with a rubber spatula.
-
Now spoon the batter into your greased baking tin lined with muffin liners. Put in the oven and bake for 14-17 minutes.
-
We take the cupcakes out of the tin to prevent over cooking, as the tin is still very hot. We let the cupcakes cool on a cutting board for an hour or so before frosting them. We add our low carb cream cheese frosting to these and they are perfect.
-
Dust with some cinnamon and some grated carrots for garnish.
-
Serve and enjoy!
We include macros as a courtesy and we use MyFitnessPal to calculate them. Please note that macros will vary depending on the brands you use.
Macros(includes our low carb cream cheese frosting recipe): Makes 12 servings, 244 calories per cupcake. 22 grams fat, 3 grams net carbs (2 grams fiber), 5 grams protein.
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