Keto Carrot Cupcakes
Deliciously moist and sweet, these cupcakes are a healthy treat!
Ingredients
- 2 cups almond flour (224g)
- 6 tbsp coconut flour (42g)
- 3/4 cup powdered monkfruit/erythritol sweetener (145g)
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger (optional)
- 1/8 tsp allspice (optional)
- 1/8 tsp cloves (optional)
- 1/4 tsp salt
- 1/2 cup butter or coconut oil, melted (120g)
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp blackstrap molasses (optional)
- 1 1/2 cups shredded carrots (180g)
- 1/4 cup shredded unsweetened coconut (60g)
Cream Cheese Frosting
- 1 package cream cheese, room temperature (8oz)
- 1/2 cup butter, room temperature
- 1 tsp vanilla extract
- 1 cup powdered monkfruit/erythritol sweetener (170g)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine all dry ingredients and mix well.
- In a separate bowl, whisk together melted butter, eggs, vanilla, and molasses until smooth.
- Add the wet mixture to the dry ingredients, along with shredded carrots and coconut, and mix until a thick batter forms.
- Line a muffin tray with wrappers and lightly grease them. Use a muffin scoop to fill each cup evenly with batter.
- Bake for 30-35 minutes, or until the tops are risen and a toothpick comes out clean. Check around 20-25 minutes as ovens may vary.
- For the frosting, blend all ingredients in a bowl until smooth.
- Allow cupcakes to cool on a wire rack for about 20 minutes before frosting.
- Use a piping bag or a ziplock bag to frost the cupcakes in a circular motion.
- Serve immediately or store in an airtight container in the fridge for up to a week. Enjoy your Keto Carrot Cupcakes!
