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:
- 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
Tools:
- Food Processor, Coffee Grinder, or Cheese Grater
- Sharp Chef’s Knife & Cutting Board
- Mixing Bowls
- Whisk
- Hand Mixer
- Rubber Spatula
- Muffin Tin
- Oil Spray (we use Chosen Foods Avocado Oil)
- Muffin Tin Liners
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Let’s Make It!
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!
If you get a chance to try this 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.
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Until Next Time,
Briana & Chamere
Low Carb Carrot Cake Cupcakes
Ingredients
- 2/3 cup almond flour
- 1.5 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp ground cinnamon
- 1/2 tsp pink himalayan salt
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 5 tbsp unsalted butter
- 1/4 cup granular sweetener of choice
- 1/2 cup brown sugar Swerve (you could use all granular instead)
- 1 tsp vanilla extract
- 1.5 tbsp lemon juice
- 2 whole eggs, room temperature
- 3 tbsp 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
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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