Imagine sinking your teeth into a moist, perfectly spiced cupcake that tastes just like traditional carrot cake, but without the carb overload! These low-carb, gluten-free, and nut-free cupcakes are a game-changer for anyone following a keto lifestyle or simply looking to enjoy a healthier dessert. Packed with warm spices and natural sweetness, these cupcakes prove that healthy eating doesn't mean sacrificing flavor or enjoyment.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup almond flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup grated carrots
- 1/4 cup unsweetened applesauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Whisk thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, beat the eggs until well combined. Add the grated carrots and unsweetened applesauce, mixing until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter should be smooth and consistent.
- Using an ice cream scoop or large spoon, evenly distribute the batter among the 12 cupcake liners, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the center of a cupcake - it should come out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, frost with a keto-friendly cream cheese frosting or enjoy as is.
Tips
- Grate carrots finely to ensure even distribution and moisture throughout the cupcakes.
- Don't overmix the batter - this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- Use room temperature eggs for better incorporation and a smoother batter.
- Check cupcakes early - ovens can vary, so start checking for doneness around 16 minutes.
- For extra moisture, you can add a tablespoon of melted coconut oil to the wet ingredients.
- If you want to make these ahead, they store well in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free option, replace cream cheese frosting with a coconut cream-based frosting.
- Make sure to let cupcakes cool completely before frosting to prevent melting.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 4g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 55mg
