Keto Carrot Cupcakes

Keto cupcakes made with carrots? They are not only flavorful but also friendly to a number of diet, including low-carb, paleo and gluten-free. Packed with almond flour, grated carrots, chopped pecans, eggs, orange zest and other ingredients, these contains only 3 grams of net carbs, 5 grams of fiber and 4 grams of protein per serving of 181 calories. If you want them to serve at the end of your meal or satisfy the appetite of your whole family, let’s get the recipe for keto carrot cupcakes on hand.

Keto Carrot Cupcakes

Recipe by Anna SmallingCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

181

kcal

Ingredients

• For the cupcakes:

• 100 g finely grated carrots

• 2 eggs

• 30 g coarsely chopped pecans

• 48 g almond flour

• 30 g golden flaxseed meal, finely ground

• 2 tbsp spsyllium husk, finely ground

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp kosher salt

• 1/4 tsp ground cinnamon

• pinch ground cardamom optional

• pinch ground ginger

• 57 g grass-fed butteror coconut butter, at room temp

• 1/3-1/2 cuperythritol or xylitol, to taste

• 1 tsp apple cider vinegar

• 1/2 tsp vanilla extract

• 1/2 tsp orange zest optional

• For the frosting:

• 1/2 batch cream cheese butter cream frosting

Directions

• Preheat the oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
• In a medium bowl, combine almond flour, flaxseed meal, psyllium husk, baking powder, baking soda, salt, cinnamon, cardamom and ginger. Whisk to combine. Set aside.
• Cream butter in a large bowl until softened; add the sweetener of choice and continue to cream until light and fluffy. Add in vinegar, vanilla extract and orange zest and mix to well combined. Mix in eggs one at a time.
• Add in dry flour mixture in two parts. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in carrots and pecans.
• Distribute batter evenly into pan, smoothing out the tops with wet fingertips. Bake for 17 to 20 minutes, until deep golden and a toothpick inserted comes out clean.
• Check in on them after minute 10, and cover with aluminum foil as soon as they begin to brown.
• Once cooked, let it rest for 15 minutes in the pan before removing, and cool completely in a rack before frosting.
• Top with cream cheese butter cream frosting and serve.

Notes

• For frosting, keep them covered and store in the fridge for up to 3 days. Or, you can also store them in an airtight container at room temperature.

FAQ

Are Keto Carrot Cupcakes suitable for a ketogenic diet?
Yes. These cupcakes are formulated to be keto-friendly by using almond flour, flaxseed meal, psyllium husk, and a controlled amount of grated carrots, resulting in low net carbs per serving.

How can carrot cupcakes be keto if carrots contain carbs?
Carrots are higher in carbs than many keto vegetables, but this recipe uses a small, finely grated amount distributed across servings. The high fiber content offsets part of the carbohydrates, keeping net carbs low.

Are these cupcakes gluten-free and paleo-friendly?
Yes. They contain no wheat flour or grains, making them gluten-free. They are also compatible with paleo-style eating when made with appropriate sweeteners.

What role does psyllium husk play in the recipe?
Psyllium husk helps bind the batter, adds fiber, and improves structure and moisture, which is especially important in keto and gluten-free baking.

Can I use only erythritol or only xylitol as the sweetener?
Yes. You can use either erythritol or xylitol based on taste preference. Adjust the amount to achieve your desired sweetness level.

Is the cream cheese frosting required?
No. The frosting is optional. The cupcakes are flavorful on their own, but the cream cheese frosting adds richness and a classic carrot cake finish.

Can I omit the pecans or replace them with another nut?
Yes. Pecans can be omitted or replaced with walnuts or almonds. Nuts add texture but are not essential to the structure.

Why is apple cider vinegar included in the batter?
Apple cider vinegar reacts with the baking soda to help the cupcakes rise and also improves the overall crumb texture.

How should Keto Carrot Cupcakes be stored?
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Frosted cupcakes should be stored in the refrigerator.

Can these cupcakes be frozen?
Yes. The unfrosted cupcakes freeze well for up to one month. Thaw at room temperature and frost before serving for best results.