Sugar Free Carrot Cake Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Low-carb cupcakes made with almond and coconut flour, filled with carrots and topped with cream cheese frosting. These are moist and flavorful, perfect for when you want cupcakes without the carbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 4 tbsp butter, softened
- 1/3 cup Low carb brown sugar ( (don't have this? See note below))
- 1/2 tsp vanilla
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup shredded coconut
- 2 tbsp whey protein powder ((helps with texture))
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 large eggs
- 2 tbsp heavy cream
- 2 ounces finely grated carrot ((about 1 medium))
- 4 ounces butter (softened)
- 4 ounces cream cheese (softened)
- 1/2 cup heavy cream (whipped very stiffly (4 oz))
- 1/3 cup low carb powdered sugar ((or Swerve Confectioners))
- 1 tsp vanilla
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 249mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 64mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.