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    A Full Living » Blog » Dessert Recipes

    Published: Apr 19, 2019 · Modified: Mar 29, 2022 by Briana · This post may contain affiliate links.

    Keto Carrot Cake Cupcakes

    Jump to Recipe Print Recipe
    graphic with text of Low Carb Carrot Cake Cupcakes

    These Keto 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 Keto Carrot Cupcakes. 

    closeup of Low Carb Carrot Cake Cupcakes on a brown chopping block

    Ingredients:

    • Almond flour 
    • Baking powder 
    • Xanthan gum
    • Ground cinnamon 
    • Pink himalayan salt
    • Allspice
    • Ground ginger 
    • Unsalted butter
    • Granular sweetener & Brown sugar Swerve* optional, you could just use all regular granular sweetener
    • Vanilla extract
    • Lemon juice
    • Eggs, room temperature
    • Sour cream
    • Grated carrots
    • Raw walnuts, chopped  
    • Unsweetened coconut chips, chopped 
    • Low carb cream cheese frosting
    Low Carb Carrot Cake Cupcakes on a cutting board overhead shot with fresh carrots

    Let's Make Keto 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. 
    whisking dry ingredients together in a large glass bowl for low carb carrot cake cupcakes
    • 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. 
    Hand mixing cupcake ingredients
    mixing cupcake ingredients
    • 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. 
    cracking egg into batter
    Hand mixing cupcake batter
    pouring vanilla into batter
    Mixing batter and dry ingredients
    • 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. 
    Hand mixing batter of carrot cake cupcakes
    hand Adding shredded carrots to a cupcake batter with a rubber spatula
    using a rubber spatula to combine grated carrots coconut shreds and walnuts into a keto carrot cake cupcake batter
    • Now spoon the batter into your greased baking tin lined with muffin liners. Put in the oven and bake for 14-17 minutes. 
    Spooning cupcake batter onto cupcake
    cupcake batter in cupcake liners in a cupcake pan
    • We take the Keto Carrot Cupcakes out of the tin to prevent over cooking, as the tin is still very hot. Let the cupcakes cool on a cutting board for an hour or so before frosting them. Now add low carb cream cheese frosting to these and they are perfect. 
    low carb carrot cake cupcake closeup
    frosting carrot cupcakes with cream cheese frosting

    Dust with some cinnamon and some grated carrots for garnish. 

    hand dropping shreds of grated carrots on top of carrot cake cupcakes
    low carb carrot cake cupcakes on a dark wood chopping block
    Low Carb Carrot Cake Cupcake on a dark brown cutting board
    overhead of low carb carrot cake cupcakes

    Now, just serve and enjoy your Keto Carrot Cake Cupcakes!  

    flat lay of Low Carb Carrot Cake Cupcake ingredients with fresh grated carrots lemon and more dry ingredients

    Shop This Recipe!

    Need supplies for this Keto Carrot Cupcakes recipe? We've linked our favorites above and right here in our Amazon Store! You don't pay anything extra if you shop using our link, but we get a small percentage of the sale. A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    More Recipes To Try:

    • No Sugar Added Maple Glazed Carrots
    • Gluten Free & Keto Pumpkin Pie Bars
    • Fudgy Keto Pumpkin Brownies
    low carb carrot cake cupcake closeup with cream cheese frosting

    If you get a chance to try this Keto Carrot Cake Cupcakes recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.

    If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support! 

    Until Next Time,
    Briana & Chamere

    closeup of Low Carb Carrot Cake Cupcakes on a brown chopping block

    Keto Carrot Cake Cupcakes Recipe

    These Keto 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 keto carrot cupcakes. 
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Servings: 12 peole
    Author: Briana

    Ingredients

    • ⅔ cup almond flour
    • 1.5 teaspoon baking powder
    • 1 teaspoon xanthan gum
    • 1 teaspoon ground cinnamon
    • ½ tsp pink himalayan salt
    • ½ teaspoon allspice
    • ½ teaspoon ground ginger
    • 5 tablespoon unsalted butter
    • ¼ cup granular sweetener of choice
    • ½ cup brown sugar Swerve (you could use all granular instead)
    • 1 teaspoon vanilla extract
    • 1.5 tablespoon lemon juice
    • 2 whole eggs, room temperature
    • 3 tablespoon full fat sour cream
    • 4 medium carrots, grated
    • 1 ounce raw walnuts, chopped
    • 10 grams unsweetened coconut chips
    • 1 batch low carb cream cheese frosting of choice

    Instructions

    • 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. 
    • 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, sour cream, 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. 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. 
    • Allow to cool in the cupcake tin for 10 minutes, then allow to cool completely on a cooling rack before frosting. After frosting, dust with cinnamon and grated carrots if desired.

    Notes

    *Nutrition facts do not include our low carb cream cheese frosting recipe.

    Nutrition

    Calories: 116kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 175mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3564IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert
    Cuisine: American

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    Briana and Chamere in Norway Opera House

    Hi, We're A Full Living! Bringing wholesome recipes, treats, & drinks for all occasions!

    More about us→

    Winter Recipes

    • Steak and Seafood Skillet with Parmesan Cream Sauce
    • Beef Bourguignon Pressure Cooker Recipe
    • Chicken and Butternut Squash Recipe with Parmesan Sauce
    • Keto Mushroom Sauce Recipe
    • KFC Famous Bowl Recipe
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    Trending Recipes

    • Cowboy Butter Dipping Sauce
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    • Lavender Gin Cocktail (Gin Fizz)
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