Desserts

Carrot Cupcakes ( Keto | Low Carb )

1 comment

Everybody loves carrot cupcakes, right? πŸ€” 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! πŸŽ‰

Carrot Cupcakes ( Keto | Low Carb )

Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

155

kcal

Ingredients

  • 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! 😊

One Comment

  1. Pingback: Low Carb Keto Pumpkin Cookies Recipe | Love of Avocados

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