BEST Keto Cupcakes! Low Carb Carrot Cake Muffin Idea – Cream Cheese Frosting – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly – Sugar Free – Gluten Free

Keto Cupcakes – Low Carb Carrot Cake Muffins

Bake up the BEST keto carrot cake cupcakes! Soft, moist and flavorful low carb
carrot cake cupcakes with the BEST cream cheese frosting! These moist keto
cupcakes have just the right amount of spice and freshly grated carrots that
everyone loves. Topped with the fluffiest cream cheese frosting that is heavenly.
AMAZING keto friendly carrot cake muffins that are perfectly moist and irresistible
everyone will be coming back for more. These cupcakes are sugar free and gluten free
– made with coconut flour – yes a keto coconut flour recipe. These were made to be
regular size cupcakes but if you want to lower the net carbs you can make them into
keto carrot cake bites!
These make a great keto dessert, treat or keto snack – hey you could even have them
for breakfast if you want! Great for parties and Holidays (Easter, Christmas, birthdays).
This is a quick and easy homemade carrot cake keto cupcake recipe. If you are looking
for a delicious, tasty, and moist cupcake for a low carb diet then try this one out.
With a few ketogenic essential ingredients you can make these amazing keto carrot
cake cupcakes with cream cheese frosting. The whole family will love these muffins
including kids. These are definitely keto friendly and the BEST cupcakes idea
Learn how to make these keto cupcakes!
Check out this simple keto recipe for the BEST low carb cupcakes.

These carrot cake cupcakes are so delicious and make a great sweet treat.
Perfect low carb  dessert, snack or treat. Grab some keto essential ingredients
and learn how to make Keto Carrot Cake Cupcakes






Preheat the oven to 375 F and spray muffin tins with oil if not using cupcake wrappers
In a medium mixing bowl whisk dry ingredients – coconut flour, shredded carrots,
cinnamon, nutmeg ground cloves, stevia extract, baking powder and the pinch of
salt- until all the ingredients are fully incorporated, leave aside.

In a separate medium bowl with an electric mixer, whisk wet ingredients – eggs,
unsweetened almond milk, butter, and vanilla extract– for about 1 minute.

Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.

Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.

Bake for 30 minutes, insert toothpick in the center of one cupcake to make
sure cupcakes are done (they are done if the toothpick comes out clean).
Remove from the oven, carefully take them out of the muffin tins, place them
on a cooling rack and let them cool off for at least 10 minutes.

See below for homemade cream cheese frosting

Print

Keto Carrot Cake Cupcakes
Ingredients

• Spray Oil 
• 60 grams of coconut flour
• 1 1/2 Cups shredded carrots
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• 1 tsp stevia extract powder
• 1 tsp baking powder
• Pinch of salt
• 4 large eggs
• ¼ cup unsweetened almond milk
• ½ cup butter, melted
• 1 tsp vanilla extract

Ingredients Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1 tablespoon butter, melted
• ⅓ cup of powdered stevia or swerve confectioners
• 1 teaspoon of vanilla

Instructions
Instructions Cupcakes

1. Preheat the oven to 375 F and spray muffin tins with oil if not using cupcake wrappers
2. In a medium mixing bowl whisk dry ingredients – coconut flour, shredded carrots, cinnamon, nutmeg ground cloves, stevia extract, baking powder and the pinch of salt- until all the ingredients are fully incorporated, leave aside.
3. In a separate medium bowl with an electric mixer, whisk wet ingredients – eggs, unsweetened almond milk, butter, and vanilla extract– for about 1 minute.
4. Add the dry ingredients to the wet mix, continue whisking for another 2- 3 minutes.
5. Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
6. Bake for 30 minutes, insert toothpick in the center of one cupcake to make sure cupcakes are done (they are done if the toothpick comes out clean).
7. Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 10 minutes.

Instructions Frosting

1. While cupcakes are cooling off in a clean bowl add the softened cream cheese and butter and whisk with the electric mixer for about two minutes until creamy and soft.
2. Slowly add the confectioners swerve, continue whisking for another 3-4 minutes or until you have a constitute mixture. The frosting should be creamy but firm.
3. Once you achieve the desired consistency, fill a piping bag with the frosting.
4. Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
5. Storage the cupcakes for in a container with a lid.

Recipe Notes
Servings: 9 cupcakes
Serving size: 1 cupcake
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 45 minutes

Nutritional Information

Calories: 262
Fat: 23.2 g
Carbs: 8.1 g
Fiber: 3.1 g
Net Carbs: 5 g
Protein: 6.2 g

Keto Cupcakes – Low Carb Carrot Cake Muffins

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