Keto Carrot Cupcakes

Rich and spicy Carrot Cupcakes are the perfect Low Carb treat. These are especailly great with a cup of hot coffe or tea on a chilly Autumn or early Spring day. They'll keep you in Ketosis while making your forget that you've gone low carb.

Course Dessert

Cuisine American

Keyword gluten free

Prep Time 15

Cook Time 25

Total Time 40

Servings cupcakes

Calories 311kcal

Author Brandy

Equipment

Ingredients

Wet ingredients batter- mix these first

5 Eggs
1 tsp 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 tsp Salt * omit if you use mayo instead of olive oil
1/4 cup Coconut Flour (56 g)
1 3/4 cup Almond Flour (196 g)
2 tsp Baking Powder
1 tbsp Ground Cinnamon * to taste. Yes- taste the batter before you pour it in the liners.
¼ tsp nutmeg
¼ tsp ginger powdered
1/2 tsp Xanthan Gum * optional for best texture

Fold in ingredients - do this last

1/4 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

The nutrition info is based on making 12 cupcakes- unfrosted.

If you use the frosting recipe provided each cupcake will have a total of 3 net carbs per delicious cupcake.

Nutrition