Everybody loves carrot cupcakes, right? 🤔 I have always loved it, and if I am to bring a dessert somewhere there is a 90% possibility that I will bring carrot cupcakes. They are just sooo damn good!! 🤤 Especially in combination with cream cheese frosting! Every bite is a party in my mouth! 🎉
Carrot Cupcakes ( Keto | Low Carb )
Course: DessertDifficulty: EasyServings
12
servingsPrep time
20
minutesCooking time
20
minutesCalories
155
kcalIngredients
- Cupcakes
2 Eggs
1/2 cup Olive Oil
1/2 cup Almond Milk
1 tsp Vanilla Extract
1/2 tsp Stevia
100 g Almond Flour
70 g Sukrin Gold
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Xanthan Gum
150 g Carrot, shredded
- Frosting
125 g Cream Cheese
50 g Butter
50 g Powdered Erythritol / Swerve
20 drops Stevia
1 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Lemon Juice
2 tbsp Heavy Cream
Directions
- The Cupcakes
- Turn the oven on at 350 F.
- Mix together eggs, oil, milk, vanilla extract and stevia in a bowl.
- Combine all the dry ingredients and mix well together before adding this to the wet ingredients.
- Add the shredded carrot last and stir until just combined. Make sure not to stir too much.
- Pour into 12 muffin molds and bake in the oven for 20-25 minutes.
- The Frosting
- Beat the cream cheese and butter until well combined, for about 1 min.
- Add powdered erythritol a little at a time.
- Add vanilla extract, stevia, salt, lemon juice and heavy cream and beat for about 3 minutes.
- Let the cupcakes cool completely before frosting them. Enjoy!
Notes
- Nutrition facts per cupcake:
155 kcal | 6,2 g protein | 1,6 g net carbs | 13,2 g fat
Carrot cupcakes not your thing? Check out our other dessert recipes! 😊
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