Low Carb Carrot Cake Cupcakes (Nut Free, Gluten Free)
Servings 12 servings
Calories 275kcal
Ingredients
Carrot Cake
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup avocado oil
- 1 tsp lemon juice
- 1 tsp vanilla liquid stevia
- 1/2 cup coconut flour
- 1/2 cup carrot shredded
- 1/2 cup coconut shredded, unsweet
- 1/4 cup ground flaxseed
- 1/2 cup Monk Fruit/Allulose blend
- 1/2 tsp Allspice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cream Cheese Frosting
- 12 oz cream cheese softened or mascarpone cheese
- 1/3 cup heavy cream
- 1 tsp vanilla liquid stevia
- pinch salt
Optional Drizzle
- 1 tablespoon Yacon syrup
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