Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
Oooooh, I am so excited to share this Keto Carrot Cupcakes recipe with you! They are fan-freaking-tastic!
The crumb is moist and spicy and the best part...only two net carbs per cupcake!
Three net carbs if you frost them with the Cream Cheese Frosting that is recommended in the post.
This is an Autumnal favorite around here since carrots are one of the few veggies that grow in my high altitude Rocky Mountain town.
They are fantastic with a hot cup of tea on a chilly afternoon. The deep rich flavors will melt in your mouth.
🥘 Ingredients:
Wet ingredients batter- mix these first~
- 5 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Olive Oil (8 oz) * or mayonnaise - it makes a deliciously moist crumb.
I know that it might sound weird to use mayonnaise in your cupcakes. I used to think so too.
But my Gram was a professional wedding cake baker and she swore by this ingredient to keep her cakes moist.
Wedding cakes are always made days ahead of time and tend to dry out fast.
It doesn't make your cake taste weird...
But, oil works well too. A good quality olive oil is best.
- ¾ cup Allulose (144 g) *to taste. We are not fans of overly sweet cake but you can test the batter. Allulose will not add any carbs or calories.
I really prefer Allulose to any sort of Erythritol blend because there is zero aftertaste.
Plus, the most recent studies say that there are actually some health benefits.
If you want to know more about Low Carb Sweeteners and the good, the bad, and the ugly sides of them...check out this post.
Dry Powdered Ingredients~
- 1 teaspoon Salt * omit if you use mayo instead of olive oil
This is an imporant ingredient but you might want to leave it out if you use the mayo suggestion. Mayonnaise has a high salt content on it's own.
- ¼ cup Coconut Flour (56 g)
You won't taste the coconut flour but its unique texture improves on the overall result.
Still, if you hate it or don't keep it on hand...add in one cup of almond flour (112 grams) instead.
- 1 ¾ cup Almond Flour (196 g)
- 2 teaspoon Baking Powder
Fresh baking powder is imperative here.
The eggs and this ingredient are the ONLY lift that your cupcakes will have. Make sure it does it's best.
If you use old baking powder from god knows when...your cupcakes will still be tasty. But they'll be flat and dense.
- 1 tablespoon Ground Cinnamon * to taste. Yes- taste the batter before you pour it in the liners.
My family likes a lot of cinnamon. We add extra. Not everyone feels the same way so I went middle of the road with the amount in this recipe.
Add a lil extra if you want.
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger - powdered
- ½ teaspoon Xanthan Gum * optional for best texture
Xanthan gum makes a big difference in helping to bind the low carb flours together.
Fold in ingredients - do this last~
- ¼ cup walnuts ( 28 g ) chopped and toasted if desired. (Toast them in a dry pan to make it quick).
- 1 cup Shredded Carrots (110 g)
Gently fold in the nuts and carrots.
You want it combined but you don't want to over work the baking powder before it can do it's magic in the oven.
Cream Cheese Frosting- optional
- 1 batch Low Carb Cream Cheese Frosting
You can find the super simple recipe right here.
This is really the best frosting for the Keto Carrot Cupcakes but whipped cream frosting runs a close second.
👩🏿🍳 How to make the cupcakes:
- Preheat oven to 350 degrees. Line the 12 well muffin tin.
- In a medium bowl, beat the eggs, oil and sweetener and vanilla together until fluffy and sweetener has dissolved.
- Mix all of the remaining dry powdered ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture.
This is an important step. You'll want o make sure the batter is consistent. This is a good tip no matter what type of baking you're doing.
- Mix until combined but don't over do it. Taste the batter to see if you want to adjust sweetness.
It's okay to have a little taste of the raw batter.
- Fold the carrots and nuts into the batter until combined.
- Spoon the batter evenly into the cupcake liners. The batter will be thick.
This isn't a Betty Crocker Cake mix - trust the process 😉 .
I have gotten some comments on my Carrot Cake recipe about the batter being thick.I think it is in part due to a misunderstanding about US and UK measuring cup sizes (UK cups are bigger).
But also, low carb batters are just thicker.
I know it's weird. And if you are just starting out on your lo carb journey it takes a minute to get used to.
Especially if you're an experienced baker.
But, low carb baking is not like regular baking. I promise these will be great.
- Bake for 25-30 or until a toothpick comes out clean and the Keto Carrot Cupcakes are set.
Do not open the oven door until after the 25 minute mark to avoid sunken cupcakes.
NO OPENING THE DOOR LOL. Just turn on the light and check them if you need to.
Frosting~
- Let cool completely before frosting the Keto Carrot Cupcakes or serve as is.
Store in an airtight container for 4-5 days or freeze for up to two months (un-frosted).
Cream Cheese frosting is the traditional frosting for carrot cake. It's pure luscious, indulgence.
But whipped cream frosting is amazing on these as well. (I made several batches of cupcakes this week and tried it out myself).
📋 Tips & FAQ's:
Do I need to do anything differently if I am doubling the recipe?
You should not double this recipe because you'll wear out the baking powder during the mixing process.
Remember my spiel about not wearing out the baking powder and how it is going to provide a good portion of the cupcakes lift?
If you double the recipe it'll have to be stirred longer to get the ingredients all mixed up. You run a significant risk of having flat cupcakes if you do this.
It's better to make one batch after the other instead.
How do I store the cupcakes?
If you decide to leave the top naked (un-frosted), store them on the counter in an airtight container.
If you use the cream cheese (or any other type) of frosting, keep them in the fridge.
Leave them on the counter for 20 minutes or so to come to room temp before eating for the best experience.
Can I freeze the Keto Carrot Cupcakes?
Yes!
But, I would leave them plain and add frosting when you actually want to eat them.
Cream cheese frosting can be frozen but it never tastes the same. If your cool with that, freeze them on a tray and wrap them individually.
Thaw them on the counter before enjoying.
What should I have with my Keto Carrot Cupcakes?
Tea is my favorite beverage with this treat. But you could also try:
That's all for the Keto Carrot Cupcakes!
You are going to love these! If you have any questions or need help please feel free to leave it in the comments section below.
Or you could also just say hi...I love hearing from readers.
Cheers for now Friend!
Brenna
Readers checked out these recipes next:
The Keto Carrot Cupcakes recipe is below!
📖 Recipe
Keto Carrot Cupcakes
Equipment
Ingredients
Wet ingredients batter- mix these first
- 5 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Olive Oil (8 oz) * or mayonnaise - it makes a deliciously moist crumb.
- ¾ cup Allulose (144 g) *to taste. We are not fans of overly sweet cake but you can test the batter. Allulose will not add any carbs or calories.
Dry Powdered Ingredients
- 1 teaspoon Salt * omit if you use mayo instead of olive oil
- ¼ cup Coconut Flour (56 g)
- 1 ¾ cup Almond Flour (196 g)
- 2 teaspoon Baking Powder
- 1 tablespoon Ground Cinnamon * to taste. Yes- taste the batter before you pour it in the liners.
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger powdered
- ½ teaspoon Xanthan Gum * optional for best texture
Fold in ingredients - do this last
- ¼ cup walnuts ( 28 g ) chopped and toasted if desired. (Toast them in a dry pan to make it quick).
- 1 cup Shredded Carrots (110 g)
Cream Cheese Frosting- optional
- 1 batch Low Carb Cream Cheese Frosting this is the link to the simple recipe.
Instructions
- Preheat oven to 350 degrees. Line the 12 well muffin tin.
- In a medium bowl, beat the eggs, oil and sweetener and vanilla together until fluffy and sweetener has dissolved.
- Mix all of the remaining dry powdered ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture.Mix until combined but don't over do it. Taste the batter to see if you want to adjust sweetness.
- Fold the carrots and nuts into the batter until combined.
- Spoon the batter evenly into the cupcake liners. The batter will be thick. This isn't a Betty Crocker Cake mix - trust the process 😉 .
- Bake for 25-30 or until a toothpick comes out clean and the cupcakes are set. Do not open the oven door until after the 25 minute mark to avoid sunken cupcakes.
Frosting
- Let cool completely before frosting or serve as is. Store in an airtight container for 4-5 days or freeze for up to two months (un-frosted).
Notes
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Nutrition
The nutritional information is provided for the Keto Carrot Cupcakes as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
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