These low carb carrot cake cupcakes are the stuff that dreams are made of. Sweet without sugar, fluffy but not heavy, nutritiously delicious. They are so good that you’ll have no idea you’re eating a sugar free, low carb, grain-free, keto-friendly treat. It took me months to perfect these; tested based on recipes from my own archives and from Texan Erin, Ditch the Carbs, and Amy’s Healthy Baking. I came up with this recipe based on my needs: being grain free, sugar free, and as low carb as possible while still being ABSOLUTELY DELICIOUS. Keep reading for all the deets.
Ingredients in Low Carb Carrot Cake Cupcakes
For the carrot cake:
1 1/4 cups Honeyville Blanched Almond Flour Super Fine Grind
2 Tbsp Bob’s Red Mill Organic Coconut Flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
2 large eggs, room temperature
1/4 cup Carrington Farms Organic Extra Virgin Coconut Oil
1/4 cup softened Kerrygold Pure Irish Butter – Unsalted
1/4 cup Swerve Sweetener
1 tsp vanilla
1 cup finely grated carrots
1/2 cup chopped pecans
For the frosting
Directions to make Low Carb Carrot Cake Cupcakes
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine al dry ingredients. In a mixing bowl, add eggs, coconut oil, and softened butter. Add Swerve, vanilla, and carrots. Once combined, fold in pecans. Spoon into muffin tin to make about 3/4 full. Cook for 14-18 minutes or until you stick a toothpick in and it comes out clean. Let cool.
In a mixing bowl, whip room temperature butter, cream cheese, sweetener, and vanilla. Whip on high speed until fluffy. Add heavy cream to lighten consistency. Keep testing until you have the perfect frosting!
Once the cupcakes have cooled, frost with the frosting and top with a few chopped pecans. And then EAT THEM because one has only 5g net carbs!! Keep these in the fridge to lengthen their shelf life. And most importantly, ENJOY!!