Low Carb Carrot Cake Cupcakes

These Low Carb Carrot Cake Cupcakes are a moist, delicious, low carb dessert packed with carrots and pecans, and topped with keto cream cheese frosting!

Low Carb Carrot Cake Cupcakes

Carrot cake is one of my favorite cakes and these Low Carb Carrot Cake Cupcakes are a sugar-free, low carb, version of carrot cake that tastes just like the real thing!

Low Carb Carrot Cake Cupcakes aren’t just for Easter, though they would be a pretty awesome Easter dessert for your low carb Easter dinner. The moist, delicious, spiced cake is chocked full of carrots and pecans and topped with my Keto Cream Cheese Frosting.

It’s a delicious low carb cupcake you don’t have to feel guilty about eating!

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What is in Low Carb Carrot Cake Cupcakes?

• Splenda sweetener (granulated)
• Swerve Brown sweetener
• Butter
• Vanilla extract
• Eggs
• Finely ground almond flour
• Baking powder
• Ground cinnamon
• Carrot
• Pecans
• Keto Cream Cheese Frosting

How to Make Low Carb Carrot Cake Cupcakes:

1. Preheat oven to 350 degrees F.
2. In the bowl of your mixer combine Splenda sweetener, Swerve Brown sweetener, and butter creaming them together until fully combined.
3. Add vanilla extract and continue mixing.
4. Add eggs 1 at a time until they are fully combined with the butter mixture.
5. In a separate bowl combine almond flour, baking powder, and cinnamon, mixing together.
6. Slowly add the almond flour mixture to the butter, mixing together until combined.
7. Fold the carrots and pecans into the cupcake batter using a spatula.
8. Fill each lined cupcake tin until it reaches just below the top of the cupcake liner.
9. Place in oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
10. Let cool completely and top with 1 tablespoon of Keto Cream Cheese Frosting.

Are Carrots Low Carb?

All things in moderation. While carrots do have a higher carb count than many other vegetables they are a pretty important part of carrot cake cupcakes!

In this recipe you use 6 ounces of carrot (that you will shred into thin pieces) which is approximately 11.4 NET carbs divided between 18 cupcakes. That’s less than 1 carb per cupcake you’ll receive from carrots. Enjoy!

What’s the Best Frosting for Low Carb Carrot Cake Cupcakes?

Cream cheese frosting is the BEST frosting for carrot cake and we’ve got an awesome recipe for Keto Cream Cheese Frosting that is less than 1 NET carb per serving. Add a little to the top of your Low Carb Carrot Cake Cupcakes and enjoy a guilt-free dessert!

LOW CARB CARROT CAKE CUPCAKES
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Servings: 18

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Low Carb Carrot Cake Cupcakes

Print Recipe

5 from 4 votes

Ingredients

• 1/4 cup Splenda sweetener, granulated
• ½ cup Swerve Brown sweetener
• 3/4 cup Butter, softened
• 1 tsp Vanilla extract
• 4 large Egg
• 2 1/2 cup Finely ground almond flour
• 2 teaspoons Baking powder
• 2 teaspoons Ground cinnamon
• 6 ounces Carrot, shredded
• 1.5 cups Pecans, chopped
• 18 tablespoons Keto Cream Cheese Frosting

Instructions

• Preheat oven to 350 degrees F.
• In the bowl of your mixer combine Splenda sweetener, Swerve Brown sweetener, and butter creaming them together until fully combined.
• Add vanilla extract and continue mixing.
• Add eggs 1 at a time until they are fully combined with the butter mixture.
• In a separate bowl combine almond flour, baking powder, and cinnamon, mixing together.
• Slowly add the almond flour mixture to the butter, mixing together until combined.
• Fold the carrots and pecans into the cupcake batter using a spatula.
• Fill each lined cupcake tin until it reaches just below the top of the cupcake liner.
• Place in oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
• Let cool completely and top with 1 tablespoon of Keto Cream Cheese Frosting.
• Enjoy!

Notes

6 NET CARBS per cupcake

Nutrition

Serving: 1cupcake, Calories: 241kcal, Carbohydrates: 8g, Protein: 7g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 62mg, Sodium: 149mg, Potassium: 187mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1900IU, Vitamin C: 0.8mg, Calcium: 40mg, Iron: 0.5mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Author: Kat Jeter & Melinda Caldwell

Course: Dessert

Cuisine: American

Keyword: low carb carrot cake, low carb dessert