Go Back
+ servings
carrot cake cupcakes on a plate one has a bite taken from it
Print Recipe
5 from 4 votes

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.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: dinner
Cuisine: American
Keyword: gluten free, recipe for keto carrot cake
Servings: 12
Calories: 313kcal




Garnish: (optional)



  • 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