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.

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.

Hand mixing batter of carrot cake cupcakes

hand Adding shredded carrots to a cupcake batter 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.

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.

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

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

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More Recipes To Try:

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.

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Until Next Time,
Briana & Chamere

Keto Carrot Cake Cupcakes