Absolutely delicious, easy to make, moist, and quick to whip up! These gluten free and keto carrot cupcakes are such a dream, and will become your go-to staple all year round. The sugar free cream cheese frosting on top is so delightful, too!
I just cannot wait for you to fall in love with keto carrot cupcakes. I feel like this is the perfect staple recipe to have in your baking arsenal, whether or not it’s Easter or Spring. Let me tell you why…
What if I told you that I created a not-too-sweet carrot cupcake that you could supplement your breakfasts with? Or eat after a workout? Or sneak into bed as a midnight snack, while shielding yourself from your significant other?
I have done it! These keto carrot cake cupcakes don’t taste too sweet (while literally having ZERO sugar added, thanks to the keto friendly sweeteners I used!)
What really sends them over the moon and into a new dimension is the cream cheese frosting. However, you can absolutely substitute the cream cheese with a nut-based or vegan cream cheese alternative if you’d like.
I’ve even included an extra bonus recipe mention of my cashew based frosting in the notes for you!
More low carb dessert recipes like this:
Dairy Free Keto Chocolate Cake
Low Carb Chocolate Chip Cookies
What substitutions can I make in keto carrot cupcakes?
Here is what I recommend… try to stick to the original recipe as much as possible. I know for sure you can use erythritol (Lakanto is my favorite!), Swerve or xylitol.
*If you do end up using xylitol, make sure to be careful if you have a dog (or cat) around the house, as it is highly toxic to those little friends!*
I have not tested this recipe, nor do I ever really work with stevia, so I cannot speak to how that would work out.
It is very important that you stick to using a super fine almond flour, and my recommended tried and true, go-to brands are both: Bob’s Red Mill and Wellbee’s.
When making the cream cheese frosting, I do not recommend making any substitutions. The ingredient list is very short, and I do recommend sticking to what I have listed. The exception is swapping out the regular cream cheese for a dairy free alternative.
However, I have a really fabulous dairy free and paleo cream cheese-like frosting that I made last year with my Paleo Carrot Bread, and I think that would be absolutely delicious on these keto carrot cupcakes as well!
How to make turn these keto carrot cupcakes into carrot cake
I’m so glad you asked, as it’s really quite simple. Here is what you need to do once your batter is ready to go.
Pour the batter evenly amongst (2) 7-inch cake pans. Tap the cake pans aggressively on the counter to release excess air bubbles. Bake for 30-35 minutes until edges are brown and the center has set.
You can test this by lightly pushing your index finger into the center. If it slowly springs back at you, the cake is ready. If it leaves an indent, keep cooking.
Keep an eye on the edges of the cake. If you notice them starting to turn brown before the center of the cake has set, turn the head down to 300 degrees Fahrenheit for the remainder of the time in the oven.
Remove from the oven and let cool in the pans completely. Carefully remove from the pans by running a knife along the edges and inverting them onto a wire rack. While the cakes are cooling, prepare the frosting.
Once the cakes are cool to the touch, layer with the cream cheese frosting and enjoy!
Another great option is checking out this Keto Carrot Cake recipe by Wholesome Yum– it looks fabulous!
How to make sugar free cream cheese frosting
Is there anything better than a sugar free cream cheese frosting that comes together with just 4 simple ingredients? I think not.
If you own a stand mixer or an electric mixer, this frosting job is going to literally take you 2 minutes. I’m so excited for you to try it. Here’s how you make it…
In the bowl of a stand mixer with a paddle attachment, combine the softened butter with the cream cheese on medium-high until smooth throughout.
Add the powdered sweetener and vanilla. Beat for another minute, scraping down the sides as necessary.
That’s it! It will keep in an airtight container in the refrigerator for up to one week, too! 🙂 I tell you this just in case you want to double the recipe and use it for something else.
Well, what are you waiting for? These keto carrot cupcakes are seriously a dream come true.
It’s really hard to contain my excitement when sharing this recipe with you, let me tell ya.
If you don’t want to make these cupcakes keto, simply swap out the sugar alternatives for some good old fashioned coconut sugar.
They are going to be absolutely fabulous either way, and I look forward to hearing how you like them!
Gluten Free & Keto Carrot Cupcakes (or Cake!)
Ingredients
Carrot Cupcakes
- 2 eggs
- 1/2 cup grass fed butter softened
- 1/2 cup canned coconut milk at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups almond flour SEE NOTES!
- 1/2 cup erythritol
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- pinch kosher salt
- 1/3 to 1/2 cup filtered warm water
- 1 1/2 cups carrots grated
- 1/3 cup pecans chopped
Cream Cheese Frosting
- 1/2 cup grass fed butter
- 8 ounces cream cheese SEE NOTES!
- 1/3 cup erythritol or Swerve (SEE NOTES!)
- 1/2 teaspoon pure vanilla extract
Instructions
Carrot Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a cupcake pan with 12 parchment liners. Spray the liners with a little bit of oil and set aside.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, whisk together the wet ingredients (except for water) for 1 minute until creamy throughout.
- Sift in the dry ingredients and using a spatula, fold thoroughly until smooth throughout. Your batter will be quite thick at this point. Add in a little bit of warm water at a time until your batter has reached a thick but pourable consistency (about 1/3 to 1/2 cup.) Fold in the shredded carrots and pecans.
- Pour or scoop the batter evenly amongst the 12 cupcake liners. Tap the pan aggressively on the counter to release excess air bubbles. Bake for 25-30 minutes until edges are brown and the center has set. You can test this by lightly pushing your index finger into the center. If it slowly springs back at you, the cupcakes are ready. If it leaves an indent, keep cooking.
- Remove from the oven and let cool in the pan. Carefully remove from the pan once somewhat cool to the couch and transfer to a wire rack. While the cupcakes are cooling, prepare the cream cheese frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer with a paddle attachment, combine the softened butter with the cream cheese on medium-high until smooth throughout.
- Add the powdered sweetener and vanilla. Beat for another minute, scraping down the sides as necessary.
- Taste for any sweetness adjustments and spread or pipe onto the cooled cupcakes. Enjoy!
Recipe Notes
Be sure to use a super fine almond flour like Bob's Red Mill or Wellbee's for a moist crumb!
You can substitute the cream cheese for a dairy free version / nut-based cream cheese if you'd like or use my recipe for cashew based frosting. Simply use a keto friendly sweetener in place of the maple syrup.
Before using erythritol, xylitol, Lakanto or Swerve in the frosting, be sure to run it through a dry spice grinder for a few seconds or blender to turn it into a powder consistency.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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