Keto carrot cake cupcakes have the best texture, the perfect spices, and a tangy cream cheese frosting that is rich and indulgent. They are tender, moist and delicious, without compromising that classic carrot cake taste!
The combination of simple ingredients like almond flour, tahini, freshly grated carrots, and a warm spice blend create a fantastic treat that is both keto diet friendly and gluten free!
I love me a traditional carrot cake, but with all the added sugar, gluten, and carbs, it's not ideal for a gluten-free, low-carb or ketogenic diet.
That's why these little mini cakes are such a game-changer! This is the cupcake version of my Keto Carrot Cake Recipe, and it makes perfect little single-sized portions for special occasions, birthdays, or whenever you need a delicious treat all to yourself.
This may be a keto and gluten-free cupcake recipe, but the whole family won't even notice the difference. They are that good!
incredibly moist keto carrot cupcakes
I would argue that the keto-friendly ingredients in this recipe actually make these cupcakes even more delicious than the real deal, and if you've tried any of my 40 Sugar-Free Cake Recipes for Diabetics & Keto Diet, you'd know this to be true!
The almond flour gives them a soft and tender crumb, while the tahini and freshly grated carrots add lots of moisture to the cake.
Then you've got that staple spice blend which adds just the right amount of warm and cozy to make these little cakes feel like a hug in every bite.
Of course, they're not complete without cream cheese frosting! I added a touch of sour cream to give the frosting a tangy and creamy flavor that perfectly balances the sweetness of the cupcakes, which, by the way, are sweetened with monk fruit sweetener.
Classic add-ins like shredded coconut and chopped pecans are also in the mix here, to take the flavor and texture to the next level. All in all, this recipe won't disappoint!
why this recipe works
For many, carrot cake is a go-to birthday dessert, Easter treat, or classic comfort food.
It's not overly sweet and has a healthier feel to it compared to other cakes, with a flavor and texture that's unlike any other!
That's why it's so important to be able to make a keto-friendly version that tastes just as good, if not better, than the traditional cake.
It's all about finding the right balance of ingredients and flavors to achieve that perfect taste... and this cupcake recipe has it all!
Tahini is the unsung hero in this recipe, but we also have to give credit to its supporting cast of other low-carb ingredients: almond flour, coconut flour, and monk fruit sweetener.
These ingredients come together to create a cake that is not only keto and gluten-free but also incredibly moist and flavorful.
When in cupcake form, you get all the flavors and textures of your favorite cake but in individual portions so that they can be easily shared or enjoyed on your own. There's something about cupcakes that just feels a bit more fun, right?
These are:
- Low carb, gluten free, keto and blood sugar friendly cakes that taste like the real thing.
- Easy for sharing and serving at parties or gatherings.
- Perfectly moist and tender with a warm spice flavor.
- Topped with a tangy cream cheese frosting that is to die for!
ingredients for carrot cake keto cupcakes
Here's a look at the main ingredients you will need (for the full list, see the recipe card at the bottom of the page):
- Grated carrot. I recommend freshly grating your carrots for the best texture and flavor. I like to use the small side of a box grater.
- Coconut oil. Every good cake needs a neutral oil! Feel free to swap in avocado oil, if preferred.
- Tahini. The all-star ingredient in this recipe! It adds moisture and the most subtle, nutty flavor.
- Almond flour. Make sure you use superfine blanched almond flour, not almond meal.
- Coconut flour. The perfect companion to almond flour, coconut flour adds structure and helps achieve the perfect cupcake texture.
- Monk fruit sweetener. I like to use Lakanto Golden Monkfruit Sweetener or Lakanto Golden Monkfruit Sweetener with Allulose. Their light caramel flavor makes them an excellent brown sugar replacement. Be sure to use powdered monk fruit sweetener for the frosting!
- Shredded unsweetened coconut. This adds a subtle coconut flavor and texture.
- Spices. A medley of cinnamon, ground ginger, nutmeg, and cloves gives these cupcakes that classic flavor.
- Pecans. Totally optional, but I love the added crunch and nutty flavor they add! You can include them in the cupcake batter or use them on top of the frosting.
- Cream cheese. Make sure you use full-fat cream cheese that is softened to room temp.
- Sour cream. Another secret ingredient that adds a unique, tangy and creamy flavor to the frosting.
- Vanilla extract. For the cake and the cream cheese frosting!
a low-carb carrot cake cupcake recipe
These carrot cake cupcakes are one of those keto dessert recipes that you'll want to save and make again and again.
Whether you need to make them ahead of time for a special occasion or are just craving something sweet, these will not disappoint!
Here's how to make them:
Line a muffin tin with parchment paper cupcake liners. Combine the dry ingredients in a large mixing bowl, whisking to remove any clumps.
In a separate bowl, whisk together the tahini, oil and vanilla, then add the eggs and almond milk. Mix until well combined.
Pour the wet ingredients into the dry mixture, stirring until combined. Gently fold in the grated carrots.
Once you've made your batter, fill your cupcake tins (almost completely full). Bake at 350°F for about 20-22 minutes.
When finished baking, take the cupcakes out of the muffin tin and transfer them to a cooling rack. Make sure they cool completely.
make the frosting
In a medium bowl, using a hand mixer, beat together the softened cream cheese, sour cream, butter, powdered sweetener, vanilla, and salt until it is light and fluffy.
You can frost the cupcakes with your keto cream cheese frosting by spreading it on top or spoon it into a frosting bag and pipe it for a fun and decorative look. Top with toasted pecans or more shredded coconut.
tips for the best results
- To add a deeper, richer flavor, toast the pecans on a baking sheet at 350°F for 8-10 minutes. Chop and add to cake batter or sprinkle on top.
- You can make the cupcakes less sweet by reducing the sweetener amount to ¾ cup.
- This recipe will make about 12 regular-sized cupcakes.
- I use a large ice cream scoop to spoon out portions of batter when filling the muffin tin.
to make keto carrot cake muffins
This recipe is extra versatile in that it can make keto carrot cake muffins, too! To make muffins, you can reduce the amount of sweetener to ¾ cup and omit the frosting, and you've got the perfect morning treat!
how to store
The sugar-free cream cheese frosting will need to be refrigerated, so store these cupcakes in an airtight container in the refrigerator for up to 5 days.
When ready to serve, let the cupcakes sit at room temperature for about 20 minutes before enjoying.
more recipes you'll love
- Want more tahini in your life? These Keto Tahini Cookies are the perfect way to satisfy your sweet tooth while also packing in some healthy fats and protein. They are nutty, moist, and elevated even further with toasted coconut and chocolate chunks. SO good!
- This Keto Tiramisu Recipe is another dessert classic turned low-carb masterpiece. With its creamy mascarpone filling, coffee-soaked sponge cake layers, and keto ladyfingers, this tiramisu is the perfect indulgence for those following a keto lifestyle.
- Get ready for a delicious Keto Strawberry Shortcake in under 30 minutes! Featuring macerated strawberries on a sweet almond flour biscuit loaded with homemade whipped cream, this low-carb and gluten-free dessert is the wholesome sweet treat you've been craving.
Keto Carrot Cake Cupcakes with Cream Cheese Frosting
These keto carrot cake cupcakes are moist, tender, and topped with a generous amount of tangy cream cheese frosting. Sweetened with a monk fruit blend and made with low-carb ingredients, the cupcakes are gluten free, keto and blood sugar friendly.
Ingredients
carrot cake cupcakes
- 2 cups blanched almond flour, spooned and leveled
- ⅓ cup coconut flour, spooned and leveled
- 1 cup granulated monk fruit sweetener and allulose blend OR Golden monk fruit sweetener
- ½ cup shredded unsweetened coconut
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ cup coconut oil, melted and cooled (or sub avocado oil)
- ⅓ cup tahini, well stirred
- 1 tablespoon vanilla extract
- 4 eggs, at room temperature
- 3 tablespoons unsweetened almond milk
- 1-¼ cups freshly-grated carrot, loosely packed (use the small side of a box grater)
- ⅓ cup toasted pecans plus more for decor (optional)
tangy cream cheese frosting
- ½ cup salted butter, softened
- 12 oz. cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons sour cream
- ½-¾ cup powdered monk fruit sweetener
Instructions
make the cupcakes
- Preheat the oven to 350°F. Line a muffin tin with parchment paper cupcake liners.
- Combine the almond flour, coconut flour, sweetener, coconut, baking powder, salt, cinnamon, ground ginger, nutmeg and ground cloves in a large mixing bowl. Whisk to break up any clumps in the almond flour or sweetener (use your hands if needed).
- In a separate bowl, whisk together the coconut oil and tahini until well blended. Add the vanilla, eggs and almond milk. Whisk well to combine.
- Pour the wet ingredients into the dry mixture, and use a spatula to mix. The batter will be thick. Gently fold in the grated carrots and toasted pecans (if using).
- With a large ice cream scoop, spoon batter into the cupcake tins, filling them almost full (a little more than ¾ of the way full).
- Bake at 350°F for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
make the frosting
- In the bowl of a stand mixer (or with a mixing bowl and hand mixer), beat together the softened butter, cream cheese, sour cream and vanilla. Beat on medium speed for 1-2 minutes or until well combined and fluffy. Scrape down the sides of the bowl 1-2 times with a rubber spatula to make sure everything is well mixed.
- Add ½ cup powdered monk fruit sweetener. Mix well, then taste the frosting. Add up to ¼ cup more sweetener if needed (sweeten to taste).
- Spread the frosting onto the cooled cupcakes or transfer the frosting to a piping bag and pipe it on top of the cupcakes. Top with toasted pecans or more shredded coconut, if desired.
Notes
Sweetener: I like Lakanto's monkfruit sweetener with allulose or Golden monkfruit sweetener (a blend with erythritol). Use whichever low-carb sweetener you prefer as long as it's a 1:1 substitute for sugar. You can use ¾ cup for slightly less sweet cupcakes. For the frosting, a powdered sweetener is crucial, otherwise your frosting will be gritty.
To toast pecans: The pecans are an optional add-in. Toasting them gives them a deeper, nuttier flavor. Toast them on a baking sheet at 350°F for 8-10 minutes. Chop and add to cake batter or sprinkle on top.
Storage: Store these cupcakes in the refrigerator, covered or in an airtight container, for up to five days. I recommend letting them sit at room temperature for about 15-20 minutes before serving (helps to take the chill off and softens up the frosting).
You will likely have leftover frosting. You can store it in the fridge for up to 2 weeks or freeze it in a freezer-safe bag for up to two months.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 345Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 273mgCarbohydrates: 17gNet Carbohydrates: 10gFiber: 7gSugar: 7gProtein: 9g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!