Keto Carrot Cupcakes
Delicious and healthy Keto Carrot Cupcakes perfect for a low-carb lifestyle, made with almond flour and erythritol for a guilt-free treat.
Ingredients
Cupcake Base
- 1 cup almond flour Make sure to use finely ground almond flour for best results.
- ½ cup shredded carrots Use fresh, shredded carrots.
- ¼ cup erythritol Adjust amount for desired sweetness.
- ¼ cup unsweetened applesauce Can be replaced with pumpkin puree for variation.
- 3 large eggs Can be replaced with flax eggs for a vegan option.
- 1 teaspoon baking powder Ensure it's fresh for proper rising.
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon For added warmth and flavor.
- ¼ teaspoon nutmeg Optional spice for additional flavor.
- ¼ teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine almond flour, shredded carrots, erythritol, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the eggs, applesauce, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Fill each muffin cup about 2/3 full with the batter.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before serving.
Notes
Store any leftover cupcakes in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to three months. Make sure to wrap them well before freezing. For added texture, serve with whipped cream or chopped nuts.