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keto carrot cake cupcake with sugar free cream cheese frosting

Low Carb Carrot Cake Cupcakes

Course Dessert
Cuisine American
Keyword low carb carrot cake, low carb dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 241kcal
Author Kat Jeter & Melinda Caldwell



  • 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!


6 NET CARBS per cupcake


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