Print

Keto Carrot Cupcakes

Print Recipe

Delicious, moist, and flavor-packed Keto Carrot Cupcakes that satisfy your sweet tooth while maintaining a health-conscious lifestyle.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup shredded carrots
  • 4 large eggs
  • 1/2 cup erythritol or other sugar substitute
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin with cupcake liners or grease it lightly.
  3. Mix your dry ingredients: almond flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
  4. Combine your wet ingredients in another bowl by whisking eggs, erythritol, applesauce, and vanilla extract.
  5. Fold in the shredded carrots (and nuts if using) gently into the wet mixture.
  6. Combine the wet and dry ingredients, mixing until just combined.
  7. Scoop the batter evenly into the muffin tin, filling each liner about 2/3 full.
  8. Bake for 18-22 minutes until a toothpick comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack.
  10. Frost with your favorite frosting if desired.

Notes

These cupcakes freeze wonderfully, so you can always have a sweet snack ready when the mood strikes. Consider using flax eggs as a vegan alternative.

Nutrition

Keywords: keto cupcakes, carrot cupcakes, low carb desserts

Find it online: https://basilboard.com/keto-carrot-cupcakes-keto-cupcakes/