Keto Carrot Cupcakes
Hind Alwan
8 cupcakes
15 minutes
30 minutes
378
American
Cupcakes
Delicious low-carb keto carrot cupcakes naturally sweetened and topped with a creamy chocolate frosting.
Ingredients
- 4 eggs
- ½ cup monk fruit sweetener
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ cup grated carrot
- ¼ cup melted butter (or coconut oil)
- 3 tbsp almond milk
- 1 cup sugar-free chocolate spread
- ½ cup whipping cream
- ¼ cup sweetener
Directions
- Preheat the oven to 180°C (350°F) and line a cupcake tray with cupcake liners.
- In a bowl, whisk the eggs and monk fruit sweetener until light and fluffy.
- Add melted butter and almond milk, then mix well.
- Stir in almond flour, baking soda, cinnamon, and ginger until combined.
- Fold in the grated carrot.
- Divide the batter evenly into 8 cupcake molds.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- Prepare the Cream: Whip the cream with the sweetener until slightly fluffy.
- Fold in the sugar-free chocolate spread until smooth and creamy.
- Frost the cooled cupcakes and refrigerate before serving.