Name: Keto Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 cups blanched almond flour, spooned and leveled; ⅓ cup coconut flour, spooned and leveled; 1 cup granulated monk fruit sweetener and allulose blend OR Golden monk fruit sweetener; ½ cup shredded unsweetened coconut (optional); 1 tablespoon baking powder; ½ teaspoon salt; 2 teaspoons cinnamon; ½ teaspoon ground ginger; ½ teaspoon nutmeg; ¼ teaspoon ground cloves; ½ cup coconut oil, melted and cooled (or substitute with avocado oil); ⅓ cup tahini, well stirred; 1 tablespoon vanilla extract; 4 eggs, at room temperature; 3 tablespoons unsweetened almond milk; 1¼ cups freshly grated carrot, loosely packed (use the small side of a box grater); ⅓ cup toasted pecans plus more for decoration (optional); ½ cup salted butter, softened; 12 oz cream cheese, at room temperature; 3 tablespoons sour cream; 2 teaspoons vanilla extract; ½-¾ cup powdered monk fruit sweetener

Jump to Recipe· 3.9 from 45 reviews

If you are looking for a delightful treat that perfectly blends rich flavors with a keto-friendly twist, this Keto Carrot Cake Cupcakes with Cream Cheese Frosting Recipe is guaranteed to become one of your favorites. Moist, tender cupcakes bursting with warm spices and fresh carrot, topped with a smooth, tangy cream cheese frosting, these little delights offer all the charm of traditional carrot cake without the guilt. Whether you’re adhering to a low-carb lifestyle or simply craving something sweet that satisfies without spiking your sugar levels, these cupcakes hit the sweet spot every time.

Ingredients You’ll Need

A close-up top view shows a white speckled bowl filled with a light brown mixture and four whole raw egg yolks on top. A woman's hand holds a small red whisk, swirling it into the mixture, creating smooth swirls in the thick batter. Part of a clear glass bowl filled with light brown powder and a small white bowl are visible on a white marbled surface around the main bowl. The lighting casts soft shadows from the whisk and bowls, adding warmth and depth to the scene. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays a crucial role in delivering the texture, flavor, and color that make these cupcakes irresistible. From the nutty almond flour to the lively spices, every element is carefully chosen to work beautifully together.

Blanched almond flour (2 cups): Provides a light, moist base with a subtle nuttiness essential for keto baking.
Coconut flour (⅓ cup): Adds structure and absorbency, preventing the cupcakes from being too dense or wet.
Granulated monk fruit sweetener and allulose blend (1 cup): Sweetens naturally without raising blood sugar, keeping these cupcakes low carb.
Shredded unsweetened coconut (½ cup, optional): Enhances texture and adds a mild tropical note that complements the spices.
Baking powder (1 tablespoon): Ensures the cupcakes rise and stay fluffy.
Salt (½ teaspoon): Balances the sweetness and elevates all the other flavors.
Ground cinnamon (2 teaspoons): Brings warmth and a classic carrot cake spice punch.
Ground ginger (½ teaspoon): Adds a gentle zing that livens up the batter.
Nutmeg (½ teaspoon): Contributes a subtle earthiness and depth.
Ground cloves (¼ teaspoon): Rounds out the spice profile with a hint of aromatic intensity.
Coconut oil, melted and cooled (½ cup): Keeps the cupcakes moist and adds healthy fats for the keto diet.
Tahini (⅓ cup, well stirred): Gives a unique richness and slight nuttiness that enhances the overall flavor.
Vanilla extract (1 tablespoon): Adds sweetness and complexity to the batter.
Eggs (4, at room temperature): Bind the ingredients and add lift while keeping texture tender.
Unsweetened almond milk (3 tablespoons): Provides needed moisture without adding carbs.
Freshly grated carrot (1¼ cups, loosely packed): The star ingredient giving these cupcakes their signature moistness and natural sweetness.
Toasted pecans (⅓ cup, optional): Adds crunch and a buttery flavor contrast.
Salted butter, softened (½ cup): The base for the luscious cream cheese frosting.
Cream cheese (12 oz, room temperature): Makes the frosting rich, creamy, and tangy—the perfect topping.
Vanilla extract (2 teaspoons): Enhances the frosting’s flavor depth.
Sour cream (3 tablespoons): Adds silkiness and slight tang to the frosting.
Powdered monk fruit sweetener (½ to ¾ cup): Sweetens the frosting naturally, adjustable to your taste.

How to Make Keto Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Liners

Start by heating your oven to 350°F and lining a muffin tin with parchment paper cupcake liners. This simple prep step ensures your cupcakes bake evenly and release effortlessly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine almond flour, coconut flour, sweetener, shredded coconut if using, baking powder, salt, and spices: cinnamon, ginger, nutmeg, and cloves. Whisk everything together to break up clumps and evenly distribute the spices for that perfect flavor in every bite.

Step 3: Whisk the Wet Ingredients

In a separate bowl, blend together the melted coconut oil and tahini until smooth. Then whisk in the vanilla extract, eggs, and almond milk until the mixture is uniform and glossy.

Step 4: Combine Wet and Dry Mixtures

Pour your wet ingredients into the bowl with the dry mixture. Use a spatula to fold the batter together gently. It will be thick, but that’s exactly what you want. Next, fold in the freshly grated carrots and toasted pecans if you’re using them. These add moisture, sweetness, and a slight crunch that bring the cupcakes to life.

Step 5: Fill the Cupcake Liners

Using a large ice cream scoop or spoon, fill each cupcake liner about three-quarters full. This ensures the cupcakes rise beautifully without spilling over.

Step 6: Bake and Cool

Bake in the preheated oven for 20 to 22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely—this step stops them from drying out and keeps them tender.

Step 7: Prepare the Cream Cheese Frosting

In a mixing bowl or stand mixer, beat the softened butter, cream cheese, sour cream, and vanilla extract on medium speed until fluffy and well combined. Scrape down the sides as needed to combine everything evenly.

Step 8: Sweeten the Frosting

Add ½ cup of powdered monk fruit sweetener and mix well. Taste your frosting and add more sweetener, up to ¼ cup, if needed. This way, you can adjust the sweetness to perfectly complement the spice in your cupcakes.

Step 9: Frost and Decorate

Spread the frosting generously on your cooled cupcakes or pipe it on for a fancy finish. Top with extra toasted pecans or a sprinkle of shredded coconut for added texture and charm.

How to Serve Keto Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

A close-up view of four brown cupcakes on a white marbled surface, with the nearest cupcake topped with a thick, smooth white cream in a swirled pattern, creating a tall, soft peak. The cupcake base shows a crumbly, textured surface with small bits visible, and the paper liner is ribbed and light brown. In the foreground, a blurred icing piping bag with a metal tip rests on the white marbled surface. Other cupcakes in the background are similar but out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding toasted pecans on top is a classic move that adds crunch and a nutty flavor contrast. Alternatively, a light dusting of shredded coconut or a sprinkle of cinnamon can make your cupcakes look as wonderful as they taste. These simple touches elevate the presentation and invite everyone to dig in.

Side Dishes

Serve these cupcakes alongside a cup of perfectly brewed herbal tea or a strong, black coffee for the ultimate cozy snack or dessert. If you want to get creative, a dollop of whipped heavy cream sweetened lightly with monk fruit makes a delightful companion.

Creative Ways to Present

For parties or gifts, arrange these cupcakes in a decorative box with tissue paper and a handwritten note. You can also pipe the cream cheese frosting in swirls and top with small edible flowers for a stunning visual treat. Personalizing them this way guarantees smiles every time.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container in the refrigerator to preserve freshness. They will stay moist and flavorful for up to 4 days. Let them come to room temperature before serving to enjoy the best texture and taste.

Freezing

If you want to save these delights for later, the cupcakes freeze beautifully. Place them in a freezer-safe container with layers separated by parchment paper and freeze for up to 3 months. Thaw overnight in the fridge before bringing them to room temperature.

Reheating

To gently warm the cupcakes, especially if chilled, microwave for about 15 seconds or bake at a low temperature (around 300°F) for 5-7 minutes. This revitalizes the softness while preserving the frosting’s creamy texture.

FAQs

Can I substitute the tahini?

Absolutely! You can replace tahini with an equal amount of almond butter or sunflower seed butter if you prefer. Each alternative will bring a slightly different but equally delicious nutty flavor to your cupcakes.

Is shredded coconut necessary?

The shredded coconut is optional but highly recommended. It adds a lovely texture and subtle flavor that perfectly complements the spices and carrots. If you’re not a fan, feel free to leave it out.

Can I use a different sweetener?

This recipe is specifically balanced for monk fruit and allulose blends to keep it keto-friendly. However, you can experiment with erythritol or another sugar-free sweetener, just keep in mind that it may affect texture or sweetness level, so adjust accordingly.

How long do these cupcakes last out of the fridge?

Because of the cream cheese frosting, it’s best to keep the cupcakes refrigerated and consume within a few days. At room temperature, they should be okay for up to 4 hours, making them great for short events or gatherings.

Can I make these cupcakes nut-free?

Since almond flour is a key ingredient, this recipe is not suitable for a nut-free diet. Unfortunately, replacing almond flour with something like coconut flour alone will alter texture too much, but you could explore other keto-friendly nut-free flours with some recipe tweaks.

Final Thoughts

This Keto Carrot Cake Cupcakes with Cream Cheese Frosting Recipe perfectly combines wholesome ingredients into a scrumptious keto-friendly dessert that’s sure to impress everyone at your table. Moist, flavorful, and topped with irresistible frosting, they’re a fantastic way to enjoy dessert without straying from your goals. I can’t wait for you to try them—baking these cupcakes might just become your new favorite tradition.