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4 from 4 votes

Low Carb Carrot Cake Cupcakes (Nut Free, Gluten Free)

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 275kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Carrot Cake

Cream Cheese Frosting

Optional Drizzle

Instructions

  • Preheat oven to 350 degrees.
  • Place the first 5 ingredients into a stand mixer and blend until combined.
  • Add the remaining ingredients and blend until combined.
  • Pour batter into a greased or paper lined 12 capacity muffin pan.
  • Bake for 23-25 minutes or until a toothpick in center comes out clean and they are golden brown.
  • Allow to cool 1 hour before frosting.
  • Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed. Decorate each cupcake. Drizzle optional yacon syrup.
  • Keep refrigerated until serving.

Notes

Net Carbs: 3g This includes the frosting but not optional yacon syrup.
This recipe was first published in April of 2017 and with updated content and video in February 2019.

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 6g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 258mg | Potassium: 114mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1351IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.5mg