I perfected Keto Cupcakes that are sugar free, gluten free, and low carb, and I honestly think they’re the best keto dessert I’ve ever made, even outdoing any carrot cake I’ve had.

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I never thought a low carb cupcake could actually fool me, but these Keto Carrot Cupcakes did. They’re sugar free, gluten free and somehow richer than any carrot cake I used to eat.

The crumb gets its surprising heft from blanched almond flour and a load of finely grated carrots, and the frosting I made puts most bakery versions to shame. I kept tweaking, failing, then finally nailed it, so yeah this is the BEST keto dessert I have ever made, not kidding.

If you like Keto Cupcakes or Low Carb Sweets, you need to try this one.

Ingredients

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Almond flour: Low carb, high in healthy fats and vitamin E adds tender crumb.
Coconut flour: Very absorbent, adds fiber and a light coconut flavor, use sparingly.
Erythritol or monk fruit: Sugar free sweeteners give sweetness without carbs can leave cool aftertaste.
Eggs: Bind ingredients, add protein and lift, help structure and moisture.
Butter: Adds richness and fat keeps cupcakes tender, gives buttery flavor.
Cream cheese: Creates tangy, creamy frosting its rich and smooth.
Grated carrots: Provide natural sweetness, moisture and fiber, subtle carrot taste.
Walnuts or pecans: Optional crunch, provide omega 3 fats and nutty flavor.
Xanthan gum: Optional thickener helps bind low gluten batters, prevents crumbling.
Vanilla extract: Adds warm aroma and depth makes flavors taste rounder.

Ingredient Quantities

2 cups blanched almond flour (about 200g)

1/4 cup coconut flour (about 28g)

1/2 cup granulated erythritol or monk fruit sweetener (about 100g)

1 teaspoon baking powder

1/2 teaspoon fine sea salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon xanthan gum (optional)

3 large eggs

1/2 cup unsalted butter melted and cooled (about 113g)

1/3 cup unsweetened almond milk (about 80ml)

1 teaspoon vanilla extract

1 cup finely grated carrots (about 100g)

1/3 cup chopped walnuts or pecans (optional)

8 ounces full fat cream cheese softened (about 225g)

1/4 cup unsalted butter softened (about 57g)

1/2 cup powdered erythritol or other confectioners style sweetener (adjust to taste)

1 teaspoon vanilla extract for frosting

1 tablespoon lemon juice (optional)

pinch of salt for the frosting

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners and lightly grease them so the almond flour batter wont stick.

2. In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 1/2 cup granulated erythritol or monk fruit, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon xanthan gum if using; break up any clumps.

3. In another bowl beat 3 large eggs, 1/2 cup melted cooled unsalted butter, 1/3 cup unsweetened almond milk and 1 teaspoon vanilla extract until smooth; dont use hot butter or you’ll scramble the eggs.

4. Pour the wet into the dry and stir until just combined, then fold in 1 cup finely grated carrots and 1/3 cup chopped walnuts or pecans if using; the batter will be thicker than regular cake batter but thats normal.

5. Divide the batter among the liners, filling each about 3/4 full, smooth the tops and tap the pan on the counter a few times to remove big air bubbles.

6. Bake 18 to 22 minutes until a toothpick inserted in the center comes out mostly clean and tops spring back; cool in the tin 5 to 10 minutes then transfer cupcakes to a rack to cool completely before frosting.

7. For the frosting beat 8 ounces softened full fat cream cheese with 1/4 cup softened unsalted butter until creamy, then add 1/2 cup powdered erythritol (or confectioners style sweetener) gradually, 1 teaspoon vanilla extract, 1 tablespoon lemon juice if you want brightness and a pinch of salt; beat until smooth and fluffy, adjust sweetness to taste.

8. If your powdered erythritol is gritty pulse it in a blender or spice grinder first so the frosting isnt grainy; if frosting is too soft chill it 15 minutes to firm up for easier piping.

9. Frost only completely cooled cupcakes using a spatula or piping bag, top with extra chopped nuts or a little grated carrot if you like; refrigerate 15 to 30 minutes to set before serving.

10. Store cupcakes in an airtight container in the fridge up to 4 to 5 days. For longer storage freeze unfrosted cupcakes up to 1 month, thaw in the fridge then frost. If batter seems too dry add 1 to 2 tablespoons almond milk, if too wet add 1 tablespoon coconut flour.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 12 cup muffin tin and paper liners plus a little baking spray or pastry brush for greasing
3. Two mixing bowls (one large for dry, one medium for wet)
4. Whisk and silicone spatula for folding and scraping
5. Measuring cups and measuring spoons
6. Box grater for the carrots and a small knife with cutting board for chopping nuts
7. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk if you prefer)
8. Cooling rack and toothpick to test doneness, plus a piping bag or offset spatula for frosting dont overfill the bag

FAQ

Q: Are these really keto friendly? A: Yes, they can be. Using almond and coconut flours plus erythritol keeps sugar low. If you make 12 cupcakes the recipe works out to roughly 3 to 4 grams net carbs per cupcake, depending on your brands and how much frosting you use. I rounded estimates so check your ingredient labels if you need exact counts.

Q: Can I swap the sweetener? A: Absolutely. You can use monk fruit or allulose in place of granulated erythritol, and powdered erythritol or a confectioners style allulose for the frosting. If you use stevia, use much less since it is much more concentrated, and taste as you go.

Q: Do I have to use xanthan gum? A: No, it is optional. Xanthan gum helps give a bit more structure and chew, especially if you bake at high altitude, but the cupcakes will still be fine without it. If you skip it expect a slightly more crumbly texture.

Q: My carrots are wet, should I squeeze them? A: Not unless theyre soggy. Finely grated carrots add moisture and natural sweetness, so you usually leave them as is. If you shredded them very coarsely or they released a lot of liquid, squeeze out a little to avoid a gummy crumb, but dont dry them out completely.

Q: How do I store or freeze them? A: Store unfrosted cupcakes in an airtight container in the fridge for up to 5 days. Frosted cupcakes keep 3 to 4 days in the fridge. To freeze, wrap individual unfrosted cupcakes tightly and freeze up to 3 months. Thaw in the fridge overnight then bring to room temp before frosting.

Q: Can I make these in a loaf pan or muffins bigger than standard? A: Yes. For a 9 by 5 loaf pan bake at 325 F for about 35 to 45 minutes, check with a toothpick. For jumbo muffins increase bake time to about 22 to 28 minutes. Every oven is different so watch for a golden top and a clean toothpick.

Keto Carrot Cupcakes Recipe Substitutions and Variations

Almond flour → finely ground pecans or hazelnut flour, 1:1 by weight (about 200g). It’ll taste nuttier and might make cupcakes a bit denser, but works fine in keto baking.
Coconut flour → extra almond flour: for 1/4 cup coconut flour use about 1/2 to 3/4 cup almond flour and add 1 extra egg or 1–2 tbsp almond milk if batter seems too thick. Coconut flour soaks up a lot of liquid, so you cant swap straight across.
Granulated erythritol → monk fruit granules 1:1 for same sweetness, or allulose 1:1 if you want better browning and less cooling effect (allulose can be a touch less sweet so taste and adjust).
Cream cheese (for frosting) → mascarpone 1:1 for a milder, silkier frost, or make a buttercream by swapping cream cheese with 1/4 cup softened butter plus extra powdered erythritol to taste; chill before piping so it holds shape.

Pro Tips

1) Weigh your flours and add the coconut flour very slowly. Coconut flour soaks liquid like crazy, so measure by weight and only add an extra tablespoon of almond milk if the batter looks stiffer than you’d expect.

2) Press as much moisture out of the grated carrots as you can. Wrap them in a clean towel or paper towels and squeeze. Too much carrot juice makes the crumb gummy and causes uneven baking.

3) Use room temperature eggs, butter and cream cheese. Cold ingredients make the batter and frosting lumpy, and hot butter will scramble the eggs. Room temp gives a smoother emulsion and more even rise.

4) Blitz the powdered erythritol before adding to the frosting and chill the finished frosting briefly if it seems soft. Erythritol can be gritty and chilling firms the frosting so piping or spreading looks clean.

5) After baking, cool cupcakes in the tin just a few minutes then move them to a rack to finish cooling completely before frosting. If you frost warm cupcakes the frosting will slide and the texture will be ruined. Store in an airtight container in the fridge to keep them from getting soggy.

Keto Carrot Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected Keto Cupcakes that are sugar free, gluten free, and low carb, and I honestly think they're the best keto dessert I've ever made, even outdoing any carrot cake I've had.

Servings

servings

Calories

313

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 12 cup muffin tin and paper liners plus a little baking spray or pastry brush for greasing
3. Two mixing bowls (one large for dry, one medium for wet)
4. Whisk and silicone spatula for folding and scraping
5. Measuring cups and measuring spoons
6. Box grater for the carrots and a small knife with cutting board for chopping nuts
7. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk if you prefer)
8. Cooling rack and toothpick to test doneness, plus a piping bag or offset spatula for frosting dont overfill the bag

Ingredients

2 cups blanched almond flour (about 200g)
1/4 cup coconut flour (about 28g)
1/2 cup granulated erythritol or monk fruit sweetener (about 100g)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon xanthan gum (optional)
3 large eggs
1/2 cup unsalted butter melted and cooled (about 113g)
1/3 cup unsweetened almond milk (about 80ml)
1 teaspoon vanilla extract
1 cup finely grated carrots (about 100g)
1/3 cup chopped walnuts or pecans (optional)
8 ounces full fat cream cheese softened (about 225g)
1/4 cup unsalted butter softened (about 57g)
1/2 cup powdered erythritol or other confectioners style sweetener (adjust to taste)
1 teaspoon vanilla extract for frosting
1 tablespoon lemon juice (optional)
pinch of salt for the frosting

Directions

Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners and lightly grease them so the almond flour batter wont stick.
In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 1/2 cup granulated erythritol or monk fruit, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon xanthan gum if using; break up any clumps.
In another bowl beat 3 large eggs, 1/2 cup melted cooled unsalted butter, 1/3 cup unsweetened almond milk and 1 teaspoon vanilla extract until smooth; dont use hot butter or you'll scramble the eggs.
Pour the wet into the dry and stir until just combined, then fold in 1 cup finely grated carrots and 1/3 cup chopped walnuts or pecans if using; the batter will be thicker than regular cake batter but thats normal.
Divide the batter among the liners, filling each about 3/4 full, smooth the tops and tap the pan on the counter a few times to remove big air bubbles.
Bake 18 to 22 minutes until a toothpick inserted in the center comes out mostly clean and tops spring back; cool in the tin 5 to 10 minutes then transfer cupcakes to a rack to cool completely before frosting.
For the frosting beat 8 ounces softened full fat cream cheese with 1/4 cup softened unsalted butter until creamy, then add 1/2 cup powdered erythritol (or confectioners style sweetener) gradually, 1 teaspoon vanilla extract, 1 tablespoon lemon juice if you want brightness and a pinch of salt; beat until smooth and fluffy, adjust sweetness to taste.
If your powdered erythritol is gritty pulse it in a blender or spice grinder first so the frosting isnt grainy; if frosting is too soft chill it 15 minutes to firm up for easier piping.
Frost only completely cooled cupcakes using a spatula or piping bag, top with extra chopped nuts or a little grated carrot if you like; refrigerate 15 to 30 minutes to set before serving.
Store cupcakes in an airtight container in the fridge up to 4 to 5 days. For longer storage freeze unfrosted cupcakes up to 1 month, thaw in the fridge then frost. If batter seems too dry add 1 to 2 tablespoons almond milk, if too wet add 1 tablespoon coconut flour.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.