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–+ servings

Gluten Free & Keto Carrot Cupcakes (or Cake!)

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 343kcal


Carrot Cupcakes

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


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!


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.


Calories: 343kcal | Carbohydrates: 8g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 87mg | Potassium: 192mg | Fiber: 3g | Sugar: 3g | Calcium: 91mg