Description
Delight in these Keto Carrot Cake Cupcakes featuring a moist almond and coconut flour base, naturally sweetened with monk fruit and allulose. Enhanced with warm spices and fresh grated carrot, these cupcakes are topped with a luscious cream cheese frosting, perfect for a low-carb indulgence.
Ingredients
Cupcakes
- 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)
Cream Cheese Frosting
- 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
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C). Line a muffin tin with parchment paper cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, monk fruit sweetener blend, shredded coconut (optional), baking powder, salt, cinnamon, ground ginger, nutmeg, and ground cloves. Whisk thoroughly to break up any clumps, using hands if necessary for an even mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together melted coconut oil and tahini until fully blended. Add vanilla extract, eggs, and unsweetened almond milk, whisking well to combine all components.
- Incorporate Wet into Dry: Pour the wet ingredients into the dry mixture. Use a spatula to fold the batter carefully; it will be thick. Gently fold in freshly grated carrots and toasted pecans if using.
- Fill Cupcake Liners: Using a large ice cream scoop or spoon, evenly distribute the batter into the prepared cupcake liners. Fill each liner about three-quarters full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: In a stand mixer bowl or with a hand mixer, beat softened butter, cream cheese, sour cream, and vanilla extract on medium speed for 1-2 minutes until the mixture is soft, fluffy, and well combined. Scrape down the sides of the bowl to ensure even mixing.
- Sweeten the Frosting: Add ½ cup powdered monk fruit sweetener and mix thoroughly. Taste the frosting; add up to an additional ¼ cup sweetener if you prefer it sweeter. Mix well.
- Frost the Cupcakes: Spread the cream cheese frosting over the cooled cupcakes with a spatula or pipe it using a piping bag for a decorative finish. Top with extra toasted pecans or shredded coconut if desired.
Notes
- Ensure eggs are at room temperature for the best batter consistency.
- Use freshly grated carrots for moisture and texture; avoid pre-shredded carrots that may contain preservatives.
- If coconut oil is solid, gently melt and let cool before adding to prevent cooking the eggs.
- For a nut-free version, omit the pecans and tahini; substitute tahini with additional coconut oil or avocado oil.
- Sift powdered monk fruit sweetener if clumpy to ensure smooth frosting.
- Store cupcakes in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best flavor.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
