Keto Low Carb Gluten Free Carrot Cake Cupcakes
Moist and spiced carrot cupcakes made with coconut flour and sweetened with monk fruit, delivering all the classic carrot cake flavors without gluten or nuts. These tender cupcakes feature real shredded carrots and warm allspice, topped with rich cream cheese frosting. Perfect for those following keto, low-carb, or gluten-free lifestyles who don't want to miss out on dessert. The combination of coconut flour and flaxseed creates a surprisingly cake-like texture that rivals traditional versions.
Ingredients
- 4 eggs
- ½ cup heavy cream
- ¼ cup avocado oil
- 1 tsp lemon juice
- 1 tsp vanilla liquid stevia
- ½ cup coconut flour
- ½ cup carrot, shredded
- ½ cup coconut, shredded, unsweetened
- ¼ cup ground flaxseed
- ½ cup Monk Fruit/Allulose blend
- ½ tsp allspice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 12 oz cream cheese, softened or mascarpone cheese
- ⅓ cup heavy cream
- salt
- 1 tablespoon yacon syrup(optional)
Instructions
- 1
Preheat oven to 350 degrees
- 2
Place eggs, heavy cream, avocado oil, lemon juice, and vanilla stevia into stand mixer and blend until combined
- 3
Add coconut flour, shredded carrot, shredded coconut, ground flaxseed, monk fruit blend, allspice, baking powder, baking soda, and salt and blend until combined
- 4
Pour batter into greased or paper lined 12 capacity muffin pan
- 5
Bake for 23-25 minutes or until toothpick in center comes out clean and cupcakes are golden brown
- 6
Allow to cool 1 hour before frosting
- 7
Prepare frosting by adding cream cheese, heavy cream, salt, and yacon syrup into stand mixer
- 8
Taste and adjust sweetener if needed
- 9
Decorate each cupcake
- 10
Keep refrigerated until serving
Tips
Let cupcakes cool completely before frosting to prevent melting and sliding.
Squeeze excess moisture from shredded carrots with paper towels for better texture.
Store frosted cupcakes in refrigerator as cream cheese frosting needs to stay cold.
Good to Know
refrigerate frosted cupcakes up to 3 days in airtight container
cupcakes can be baked 1 day ahead and frosted before serving
serve chilled directly from refrigerator
Common Mistakes
measure coconut flour carefully to avoid dense cupcakes
don't overmix batter to prevent tough texture
ensure cream cheese is fully softened for smooth frosting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular sugar instead of monk fruit?
Yes, use 1/2 cup granulated sugar but this will no longer be low carb and will increase the carb content significantly.
What if I don't have liquid stevia?
Replace with 2-3 tablespoons of your preferred powdered sweetener, adjusting to taste in the final batter.
How long do these cupcakes keep?
Store frosted cupcakes in the refrigerator for up to 3 days in an airtight container for best quality.