Description
Keto Carrot Cake Cupcakes are a delightful treat that fits perfectly into your low-carb lifestyle while satisfying your sweet tooth.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup erythritol or preferred sweetener
- 3 large eggs
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the almond flour, baking powder, salt, cinnamon, nutmeg, and erythritol.
- In another bowl, whisk the eggs, applesauce, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the grated carrots and nuts if using.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cupcakes are gluten-free and low carb, making them a healthy dessert option.
- You can substitute the erythritol with your preferred low-carb sweetener if desired.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Keto, Carrot Cake, Cupcakes, Gluten-Free, Low Carb, Desserts, Healthy Baking