Keto Carrot Cake Cupcakes with Cream Cheese Frosting
Keto Carrot Cake Muffins - this bakery classic has a gluten free and sugar free twist. Perfectly spiced, super moist muffins topped with rich and creamy cream cheese frosting.
Preheat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
In a large mixing bowl, combine the almond flour, baking soda, salt, sweetener, vanilla cinnamon, ground ginger and nutmeg. Now add in the beaten eggs, greek yogurt and carrots. Mix well.
Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 18 minutes or until a toothpick comes out clean. Cool completely before frosting
In a medium size mixing bowl, whip the softened cream cheese and butter. Add in the sweetener 1/3 at a time until fully incorporated. Finally, add in the vanilla and beat until nice and smooth. Use a piping bag or the corner of a a zip top bag to frost your cupcakes.
Combine sweetener, walnuts, and shredded carrots in a mini food processor and pulse for a few seconds. Just enough to combine all the ingredients together and to chop up carrots and walnuts. Alternatively, you can chop finely with a knife. Garnish on top of your muffins.
- Carrots: I used pre-shredded and then chopped them even more in a mini food processor.
- Greek Yogurt: look for a plain Greek Yogurt that has the fewest carbs. This is usually 7g per cup. You can substitute sour cream but that will increase the calorie count.
Calories: 313kcal | Carbohydrates: 7g | Protein: 10g | Fat: 28g | Fiber: 3g