Description
Keto Carrot Cupcakes are a delicious low-carb treat perfect for satisfying your sweet tooth with a blend of spices and a moist texture.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 cup grated carrots
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until combined.
- In another bowl, beat the eggs and then mix in the grated carrots, applesauce, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until thoroughly combined.
- Evenly distribute the batter into the lined cupcake tins, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to not overfill the cupcake tins to avoid overflow during baking.
- These cupcakes can be stored in an airtight container for several days.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg