Description
Delicious and healthy keto-friendly carrot cupcakes that satisfy your sweet cravings while keeping your carb intake low.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup erythritol or preferred sweetener
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, sweetener, melted coconut oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots and nuts if using.
- Divide the batter evenly into the prepared muffin tin.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
- These cupcakes can be topped with a keto-friendly cream cheese frosting for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg