Carrots are one of the few vegetables that are allowed in cake. But it takes more than carrots to make a cupcake Keto.
This Keto carrot cupcakes with coconut cashew frosting recipe is a great way to have your cake and keep your diet.
How to Make Keto Cupcakes
I won’t lie to you, this recipe is hardly as easy as dumping out a box and whisking in an egg. But good old fashioned baking has charm and bragging rights over anything in a box.
Plus, you can keep the carbs down, which is everything in a ketogenic diet.
So how do you cut the carbs for a recipe that is traditionally made with sugar and flour and topped with more sugar? I’ve got some tricks.
First, erythritol is a lifesaver for recipes like this. Erythritol is a sugar alcohol that doesn’t jack up your blood sugar the way traditional sugar does.
It’s super sweet, so you don’t have to use very much.
Shredded coconut is another way to add a touch of sweetness and texture to your baked goods. Make sure you buy the unsweetened kind.
Instead of all-purpose flour, I used flaxmeal and almond flour. You almost always need to mix your flours when baking Keto-style so you don’t ruin the texture.
I’m personally not a big fan of dairy due to the havoc it can wreak on your digestion, so I prefer to bake around it.
This really comes into play with the frosting. I use cashew cheese as a base (note that this recipe requires an overnight soak of the cashews) and add coconut cream and coconut oil.
For sweetness, you can use either erythritol or stevia. Erythritol might be easier since you need it for the batter anyway.
How to Make Kick-Ass Carrot Cake
Carrot cake is all about the spices, and this Keto version is no different.
This recipe calls for cinnamon, nutmeg, and ginger. Walnuts and shredded coconut help create that signature rough-ish texture, while a touch of vanilla adds to the sweetness without sugar.
As for the carrots, size matters. I don’t like huge chunks of carrots in my cupcakes, so I like to shred them pretty small.
You’ll also want to squeeze all of the moisture out of them, really getting them as dry as possible. If they’re soggy, it will screw up your cake batter.
More Keto Desserts
Being on a ketogenic diet does not mean sacrificing dessert. Thank goodness!
If you’ve got a sweet tooth, you must check out these amazing Keto dessert recipes!
A classic carrot cake cupcake, Keto-style
For the cupcakes –
- 3 eggs, whisked
- 1/2 cup erythritol
- 2 carrots (150 g), shredded and liquid squeezed out
- 2 teaspoons (10 ml) of vanilla extract
- 1 cup (120 g) of almond flour
- 2 Tablespoons (14 g) flax meal
- 1/4 cup (20 g) shredded coconut
- 1/2 cup (59 g) walnuts, chopped
- 3/4 cup (180 ml) ghee or coconut oil
- 2 teaspoons (4 g) baking powder
- 2 teaspoons (4 g) of cinnamon powder
- 1 teaspoon (2 g) of ginger powder
- 1 Tablespoon (15 ml) apple cider vinegar
- Dash of nutmeg
- Dash of salt
For the frosting –
- 1/4 cup (60 ml) cashew cheese
- 2 Tablespoons (30 ml) coconut cream
- 2 Tablespoons (30 ml) coconut oil
- Erythritol or stevia (or to taste)
- 1/2 teaspoon (3 ml) vanilla extract
- Dash of salt
For the topping –
- Small handful of chopped walnuts
- 2 Tablespoons of shredded carrot
- Preheat oven to 350 F (175 C).
- Mix all the cupcake ingredients together.
- Pour into cupcake molds (makes approx. 12 cupcakes)
- Bake for 30 minutes.
- Meanwhile, make the frosting by blending all the ingredients together (don’t melt any of the ingredients – just keep them at room temperature and blend them and if it gets too liquidy, then refrigerate them for a bit to let it solidify more). Spread on top of the cupcakes once they’re cooled. Top with leftover chopped walnuts and shredded carrots.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Calories: 210
- Sugar: 1 g
- Fat: 21 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 4 g