Keto Carrot Cake Cupcakes with Cream Cheese Frosting (Low-Carb & Gluten-Free)
Indulge in a moist, spiced carrot cake that’s perfectly keto-friendly! These cupcakes (or a cake) are bursting with flavor and topped with a rich, tangy cream cheese frosting, making them a delightful dessert or special treat that fits your low-carb lifestyle.
Yields: 12-16 cupcakes (using a muffin tin) OR 1 (9-inch) two-layer cake Prep time: 25 minutes Cook time: 25-30 minutes (for cupcakes) or 30-35 minutes (for cakes) Cooling time: 1 hour+
Ingredients:
For the Keto Carrot Cake:
- 1 ½ cups blanched almond flour
- ½ cup coconut flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (or ground ginger)
- 1 cup (2 sticks) coconut oil, melted and cooled slightly (or unsalted butter, melted)
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup Swerve Confectioners Sweetener (or other powdered erythritol-based sweetener)
- 1 ½ cups packed grated zucchini (from about 1 medium zucchini), squeezed of excess moisture
- 1 cup loosely packed grated carrots (from about 1 large carrot)
- ½ cup chopped walnuts, optional (plus extra for garnish)
For the Keto Cream Cheese Frosting:
- 16 ounces full-fat cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 cups Swerve Confectioners Sweetener (or other powdered erythritol-based sweetener)
- 2 teaspoons pure vanilla extract
- 2 tablespoons heavy whipping cream
Equipment:
- 2 medium mixing bowls
- Large mixing bowl
- Whisk
- Rubber spatula
- Electric mixer (handheld or stand mixer)
- 12-cup muffin tin with paper liners OR two 9-inch round cake pans lined with parchment paper
- Cooling rack
Instructions:
For the Keto Carrot Cake:
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C).
- For Cupcakes: Line a 12-cup muffin tin with paper liners.
- For Cake: Grease and line the bottom of two 9-inch round cake pans with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and allspice (or ginger). Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil (or butter), eggs, and vanilla extract until well combined.
- Add Zucchini, Carrots, & Sweetener: Stir the grated zucchini, grated carrots, and Swerve Confectioners Sweetener into the wet ingredients until thoroughly mixed.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix. If using walnuts, fold them in now.
- Fill Pans & Bake:
- For Cupcakes: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- For Cakes: Spread the batter evenly between the two prepared 9-inch cake pans. Smooth the tops if necessary. Bake for 30-35 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow the cakes/cupcakes to cool completely in their pans on a wire rack before attempting to frost. This is crucial for them to firm up.
For the Keto Cream Cheese Frosting:
- Cream Butter & Cream Cheese: In a large bowl using an electric mixer (or stand mixer with paddle attachment), cream together the softened cream cheese and softened unsalted butter on medium speed until smooth and free of lumps.
- Add Sweetener: Gradually add the Swerve Confectioners Sweetener, beating on low speed until fully incorporated, then increase speed to medium-high and beat until smooth and fluffy.
- Add Vanilla & Cream: Beat in the vanilla extract. With the mixer on low, gradually add the heavy whipping cream, a little at a time, until the desired consistency is reached. Continue to beat on medium-high speed for another 1-2 minutes until the frosting is light, fluffy, and spreadable.
- Frost: Once the cakes/cupcakes are completely cooled, frost them generously with the prepared cream cheese frosting. If desired, garnish with extra chopped walnuts.
Enjoy! 😋
Recipe Analysis & Dietary Classification
This recipe is a stellar addition to your app, providing a delicious and satisfying dessert that aligns with your health-focused goals.
- Low-Carb: Yes, this recipe is low-carb. It uses almond and coconut flour as flour substitutes and Swerve as a sweetener, significantly reducing carbohydrate content compared to traditional carrot cake. While carrots and zucchini have some carbs, the amount per serving is minimal.
- Keto: Yes, this recipe is keto-friendly. All ingredients are suitable for a ketogenic diet:
- Almond Flour & Coconut Flour: Excellent keto flour alternatives.
- Swerve Confectioners Sweetener: A perfect zero-net-carb sweetener.
- Coconut Oil/Butter, Eggs, Cream Cheese, Heavy Whipping Cream: All are high-fat, low-carb staples in keto.
- Carrots & Zucchini: In these quantities, grated carrots and zucchini add moisture and flavor without pushing the carb count too high per serving.
- Spices: Keto-friendly.
- High Protein: Moderately high protein. While primarily a dessert, the almond flour, coconut flour, eggs, and dairy (cream cheese, heavy cream) contribute a decent amount of protein, making it more satisfying than a standard dessert.
- Gluten-Free: Yes, this recipe is naturally gluten-free.