Comments on: Low Carb Keto Carrot Cake Cupcakes (Nut Free, Gluten Free)

By: Brenda Bennett

Brenda Bennett — Mon, 21 Apr 2025 17:49:54 +0000

In reply to Ellen. Thanks for offering your suggestions!

By: Ellen

Ellen — Mon, 21 Apr 2025 14:58:33 +0000

I have not made this recipe yet but plan to try it soon.
I note various people are asking or commenting re the flax seed.
The dark flax seed has a stronger flavor than the light or yellow orange one, so using that may help to mitigate the taste issue. As well it is better to grind the flax seed as you need it than to use already ground up flaxseed as it will be fresher and less chance of being oxidized/rancid which can also give a unpleasant taste to baked goods. I once had to throw out an entire loaf because of this issue which normally turned out well.
In regards to a possible substiture I wonder if Psyllium husk powder might add a similar structure though not sure of the amount, but start low and go slow! a 1/4 cup equals 60ml or 4 tbsp so maybe try 2tbsp , let the batter sit and see how it thickens up, if still souply add a bit more….Psylium can also go rancid so buying small amounts, keeping in freezer in airtight container is best and grind up as you need it for a recipe. Have learned this the hard way.
I look forward to trying this recipe!

By: Angie H

Angie H — Mon, 01 Apr 2024 02:53:10 +0000

Same great satisfying taste as Brenda’s carrot cheesecake, but easier for me to have this done in one day. This is a keeper! Thank you!

By: Brenda Bennett

Brenda Bennett — Sun, 10 Mar 2024 11:52:19 +0000

In reply to Ginny.

You can use more vanilla extract and choose another sweetener of choice, my conversion chart can help you:https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/

By: Ginny

Ginny — Sat, 09 Mar 2024 18:19:34 +0000

In reply to Louise Robbins.

I love this recipe and have everything to make it except the vanilla stevia. I clicked the link and it’s almost $10! I’m on SS. Is there a substitute that isn’t so expensive?

By: Louise Robbins

Louise Robbins — Mon, 08 May 2023 12:07:10 +0000

Love this recipe.
Making a double batch today as work colleagues loved the cake!
This time I’m making buns and a small cake.
Oh and I solved the frosting issue, I. Was being a bit dense and had forgotten to whip the cream first!!😂

By: Louise Robbins

Louise Robbins — Sun, 30 Apr 2023 15:57:03 +0000

Cake has turned out fabulous, but the mascarpone frosting!??? When does it set? I just have a slop, that tastes nice but is just making a mess every where!

By: Brenda

Brenda — Wed, 05 Apr 2023 19:15:57 +0000

In reply to Tonya. I like to use flaxseed to add fiber to baked goods as well as texture.

By: Brenda

Brenda — Wed, 05 Apr 2023 17:52:47 +0000

In reply to Ashley Berkenhoff.

Yes I adapted from this recipe but just follow the carrot cake directions. https://www.sugarfreemom.com/recipes/low-carb-carrot-cake-cheesecake-nut-free-gluten-free/

By: Ashley Berkenhoff

Ashley Berkenhoff — Wed, 05 Apr 2023 17:10:57 +0000

Hi Brenda,

Do you suppose this could be made into a cake instead of cupcakes? If so what size pan and time do you recommend?

By: Megan

Megan — Wed, 05 Apr 2023 12:17:14 +0000

In reply to Brenda. Any substitutes for flaxseed? We have nut, seed, and gluten allergies in our household. This recipe is almost there, except for that! Thanks!!

By: Tonya

Tonya — Tue, 04 Apr 2023 22:25:11 +0000

I cannot do Flax because of the Estrogen properties; I was going to try wheat germ. what is the specific reason the Flax is necessary. I googled substitutes for ground flax and several things came up and wheat Germ was one of them.

By: Brenda

Brenda — Tue, 04 Apr 2023 11:14:13 +0000

In reply to Alice. I wouldn't recommend leaving it out, and it is only 1/4 cup. I think the other flavors will be more prominent that the flax.

By: Alice

Alice — Mon, 03 Apr 2023 22:03:13 +0000

Hi Brenda, I’m wondering if the ground flax seed can be left out, or maybe your brand is better than mine. I made something with it, and all I could taste was the flax seed. So strong. Is this typical?