Low Carb Carrot Cupcakes
Equipment
- Food processor or cheese grater
Ingredients
Cupcakes
- ½ c. Granulated sweetener Lakanto monk fruit, Swerve, or erythritol for low carb/coconut sugar or honey for paleo
- 1/4 c. Coconut oil melted
- 1 ½ tsp. Vanilla
- 3 Eggs
- 1 ½ c. Almond flour
- 1 tbsp. Ground cinnamon
- 1 ½ tsp. Baking powder
- 1/4 tsp. Salt
- 2 c. Shredded carrots about 3 average, packed somewhat firmly into measuring cup
Dairy Free Low Carb Topping
- 1 can Full fat coconut milk, refrigerated overnight
- 1/2 c. Powdered zero calorie sweetener (powdered cane sugar or maple sugar for paleo)
- 1 tsp. Vanilla
- 1 1/2 tsp. Lemon juice
Instructions
Cupcakes
- Preheat oven to 350˚. Line muffin tin with cupcake liners. Grate carrots in food processor with the grate attachment or grate with a cheese grater.
- With a stand or hand mixer, combine sweetener with coconut oil until creamy. Add eggs one at a time, mixing between each. Add vanilla, almond flour, cinnamon, baking powder, and salt. Mix. Add carrots and mix well.
- Scoop even amounts of batter into cupcake liners. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from muffin tins. Cool completely before frosting.
- My family usually enjoys these plain, but they are delicious topped with cream cheese frosting or the low carb "cream cheese" topping below. This topping doesn't taste like cream cheese frosting, but it is creamy, sweet, and tangy, so it works well if you want to avoid dairy!
Topping
- Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like smoothies). Mix with electric mixer until smooth and creamy. It will only increase slightly in volume (not nearly as much as real whipped cream). Add remaining ingredients and mix with electric mixer for 2–3 minutes until very smooth. Top cupcakes with icing. Store in refrigerator.—— or ——This frosting is like more traditional cream cheese frosting. I personally don't care for the taste or cooling effect of zero-calorie sweeteners when used at this concentration, but compared to keto buttercream, this is by far the winner! If you are just looking for dairy free cream cheese frosting, use powdered sugar—it is delicious!8 oz. Dairy free "cream cheese" (I like Kite Hill)4 c Powdered sweetener like Allulose, Erythritol, or a blend (powdered cane or maple sugar for paleo)1 tsp. Vanilla2 TBS vegetable shorteningMix all ingredients with electric mixer until smooth and creamy. Top cupcakes with icing. Store in refrigerator.