You will love these fresh and delicious gluten-free keto carrot cupcakes!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 20
Author: Kristin McConnell
Ingredients
Carrot Cupcakes
¾cupalmond flour
¼cupcoconut flour
½teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
1teaspoonginger
1teaspoonnutmeg
1teaspoonvanilla
¼cuporganic coconut palm sugar
¼cupunsweetened applesauce
1cupcarrotsshredded
2eggslightly beaten
½cupcoconut oilroom temperature or melted
½cupshredded coconut
½cupchopped pecansplus more for topping
1cupcrushed pineappleundrained
Buttercream Frosting
8ozCream Cheese
½cupGrass-Fed butter
2/3cuppowdered erythritolI used Swerve
1teaspoonvanilla extract
Instructions
Carrot Cupcakes
Preheat the oven to 350°F, and line a muffin pan with paper liners.
In a mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and coconut palm sugar.
Stir in applesauce, shredded carrots, eggs, coconut oil, shredded coconut, chopped pecans, and pineapple. Stir until well incorporated.
Pour batter into paper liners in muffin pan, and bake for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Cream Cheese Frosting
In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.