Keto Carrot Cake Cupcakes with Cream Cheese Frosting

1 min read
Keto Carrot Cake Cupcakes with Cream Cheese Frosting

Cream cheese frosting is one of those things that could be spread on just about anything and make it delicious. Lucky for us, these carrot cake cupcakes are delicious even before they are frosted. That said, we wouldn’t dream of skipping the frosting. The limitations of the ketogenic diet can be a bummer sometimes, but not when it comes to dessert. Cream cheese is a keto-approved food already, and a few small tweaks make the rest of the recipe deliciously acceptable as well. Almond flour is simply ground almonds, and can replace white flour almost anywhere; there are plenty of options for stevia these days, so whether you prefer drops or granules is totally up to you. Full fat yogurt provides gut-healthy probiotics to the recipe, and shredded carrots make these cupcakes almost a health-food! 😉 

AuthorDish MiamiCategoryCakes, Desserts

 2 cups almond flour
 2 tsp baking powder
 ½ cup stevia
 3 large eggs
 1 cup shredded carrot
 1 tsp cinnamon
 ½ tsp nutmeg
 8 oz Greek yogurt
 1 tsp vanilla extract
Cream cheese frosting
 7 oz cream cheese, softened
 ¼ cup heavy cream
 3 tbsp stevia

1

Place the ground almonds, baking powder, and stevia in a bowl and whisk until combined.

Carrot Cake Cupcakes

2

Stir in the cinnamon and nutmeg and stir.

3

Add in the eggs, shredded carrots, Greek yogurt, and vanilla extract.

Carrot Cake Cupcakes

4

Mix until everything is combined and with the help of an ice cream scoop scoop out from the batter and fill muffin cups lined into a muffin tin.

Carrot Cake Cupcakes

5

Bake in a pre-heated oven at 350 F or 180 C degrees for about 20-24 minutes.

6

Let them cool completely.

7

Whip up the heavy cream, stevia, and cream cheese together until medium-stiff peaks forms.

8

Pipe out the muffins and garnish with grated carrots.

Carrot Cake Cupcakes

9

Serve cold and enjoy.

Ingredients

 2 cups almond flour
 2 tsp baking powder
 ½ cup stevia
 3 large eggs
 1 cup shredded carrot
 1 tsp cinnamon
 ½ tsp nutmeg
 8 oz Greek yogurt
 1 tsp vanilla extract
Cream cheese frosting
 7 oz cream cheese, softened
 ¼ cup heavy cream
 3 tbsp stevia

Directions

1

Place the ground almonds, baking powder, and stevia in a bowl and whisk until combined.

Carrot Cake Cupcakes

2

Stir in the cinnamon and nutmeg and stir.

3

Add in the eggs, shredded carrots, Greek yogurt, and vanilla extract.

Carrot Cake Cupcakes

4

Mix until everything is combined and with the help of an ice cream scoop scoop out from the batter and fill muffin cups lined into a muffin tin.

Carrot Cake Cupcakes

5

Bake in a pre-heated oven at 350 F or 180 C degrees for about 20-24 minutes.

6

Let them cool completely.

7

Whip up the heavy cream, stevia, and cream cheese together until medium-stiff peaks forms.

8

Pipe out the muffins and garnish with grated carrots.

Carrot Cake Cupcakes

9

Serve cold and enjoy.

Carrot Cake Cupcakes
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