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.
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.
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).
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.
Serving: 1cupcake | Calories: 311kcal | Carbohydrates: 6g | Protein: 7g | Fat: 30g | Sodium: 233mg | Fiber: 4g | Net Carbs: 2g | Fat Ratio per Serving: 86.82% | Protein Ratio per Serving: 9% | Carb Ratio per Serving: 2.57%
Keto Carrot Cupcakes https://castleinthemountains.com/keto-carrot-cupcakes-recipe/ August 29, 2020