Home Diabetes Care Low-Carb Carrot Cake Cupcakes

Low-Carb Carrot Cake Cupcakes

0
Low-Carb Carrot Cake Cupcakes

This content originally appeared on Sugar-Free Mom. Republished with permission.

These decadent tender low carb keto carrot cake cupcakes with keto cream cheese frosting are so quick and straightforward to make and have just 3 grams of net carbs in order that they won’t spike your blood sugar and will be enjoyed on a keto weight loss program, low-carb, and sugar-free weight loss program.

KETO CARROT CAKE MUFFINS OR CUPCAKES?

The difference between cupcakes and muffins is that cupcakes are sometimes fluffy and light-weight and have more sugar and muffins are likely to be denser.

Since we top our cupcakes with a creamy delicious but sugar-free cream cheese frosting, our cupcake recipes must be stored within the refrigerator. This keeps the carrot cake cupcakes nice and moist but they do are likely to be denser than traditional cupcakes.

My original keto carrot cake recipe is from my Sugar-Free Low Carb Carrot Cake Cheesecake Cake recipe which I adapted these from.

You could possibly call them keto muffins in case you skip adding the cream cheese frosting and serve them for breakfast in case you prefer, but not matter what you call them, this sugar-free, nut-free carrot cake cupcake recipe is unbelievable and your whole family will love them.

I served them to my family who usually are not low-carb or keto, and so they loved them. My dad who does rarely eat any desserts really liked them in addition to my mom, brother, his wife, and naturally my hubby and sons. I’d say that’s a win for us and hopefully, it should be on your family too!

Low-Carb Carrot Cake Cupcakes (Nut-Free, Gluten-Free)

Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes

Calories 275 kcal per serving

Ingredients

Carrot Cake

  • 4
    eggs
  • ½
    cup
    heavy cream
  • ¼
    cup
    oil
  • 1
    teaspoon
    lemon juice
  • 1
    teaspoon
    vanilla liquid stevia
  • ½
    cup
    coconut flour
  • ½
    cup
    carrot shredded
  • ½
    cup
    coconut shredded
    unsweet
  • ¼
    cup
    ground flaxseed
  • ½
    cup
    Monk Fruit/Allulose mix
  • ½
    teaspoon
    Allspice
  • ½
    teaspoon
    baking powder
  • ½
    teaspoon
    baking soda
  • ½
    teaspoon
    salt

Cream Cheese Frosting

  • 12
    oz
    cream cheese softened or mascarpone cheese

  • cup
    heavy cream
  • 1
    teaspoon
    vanilla liquid stevia
  • pinch
    salt

Instructions

  1. Preheat oven to 350 degrees.

  2. Place the primary 5 ingredients right into a stand mixer and mix until combined.

  3. Add the remaining ingredients and mix until combined.

  4. Pour batter right into a greased or paper lined 12 capability muffin pan.

  5. Bake for 23-25 minutes or until a toothpick in center comes out clean and so they are golden brown.

  6. Allow to chill 1 hour before frosting.

  7. Prepare frosting by adding all ingredients right into a stand mixer. Taste and adjust sweetener if needed. Decorate each cupcake. Drizzle optional yacon syrup.

  8. Keep refrigerated until serving.

Recipe Notes

Net Carbs: 3g This includes the frosting but not optional yacon syrup.

Nutrition Facts

Low-Carb Carrot Cake Cupcakes (Nut-Free, Gluten-Free)

Amount Per Serving (1 cupcake)

Calories 275
Calories from Fat 225

% Day by day Value*

Fat 25g38%

Saturated Fat 9g56%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 83mg28%

Sodium 258mg11%

Potassium 114mg3%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 2g2%

Protein 5g10%

Calcium 46mg5%

Vitamin C 1mg1%

Vitamin A 135IU3%

Iron 0.5mg3%

* Percent Day by day Values are based on a 2000 calorie weight loss program.


Please note that the dietary information may vary depending
on the precise brands of products used. We encourage everyone to ascertain specific
product labels in calculating the precise dietary information.

LEAVE A REPLY

Please enter your comment!
Please enter your name here