CARROT CAKE CUPCAKES
- Presley Segura
- Aug 26, 2024
- 2 min read
The most amazing carrot cake cupcakes. You’d never imagine they’re ketogenic with only 3 grams of net carbohydrates per serving. These cupcakes are made with wholesome and clean ingredients, making them a great option for kiddos, a whole food diet, and a diabetic-friendly diet. Enjoy.
PREP TIME 20 MIN
COOK TIME 90 MIN
CLEAN UP 10 MIN
YIELDS 12
CALORIES 275
FAT 25G
CARBOHYDRATES 6G / 3G NET CARBS
FIBER 3G
PROTEIN 5G
CARROT CAKE CUPCAKES
INGREDIENTS:
4 pasture-raised eggs
1/2 cup heavy cream, organic
1/4 cup avocado oil
1 tsp lemon juice
1 tsp vanilla extract
1/2 cup cup coconut flour
1/2 cup carrot, shredded
1/2 cup shredded coconut, unsweetened
1/4 cup ground flaxseed
1/2 cup granulated monkfruit allulose
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mascarpone Frosting
12 oz mascarpone cheese
1/2 cup heavy cream
1 tsp vanilla extract
1/3 cup granulated monkfruit allulose
blender or food processor
METHOD:
1. Preheat oven to 350 degrees.
2. Shred one carrot using a grater.
3. In a bowl, add the eggs, heavy cream, lemon juice, vanilla extract, and shredded carrot. Whisk the wet ingredients together.
4. Shred one carrot using a grater.
5. Add the remaining dry ingredients and mix until combined.
6. Add the batter to a greased or lined muffin pan.
7. Bake for 23-25 minutes or until they are golden brown.
8. Allow to cool for 1 hour before frosting.
9. Make the frosting. Add all ingredients to a blender. Blend.
10. Add the frosting to a plastic bag and cut the corner of the bag to frost the cupcakes.
11. Decorate the cupcakes. Top with additional shredded carrot, if desired.
12. Keep refrigerated until ready to serve.
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