Sugar Free Carrot Cake Cupcakes
Ingredients
The cupcake batter
-
4
tablespoon
butter, softened
-
⅓
cup
low carb brown sugar
-
½
teaspoon
vanilla
-
⅓
cup
almond flour
-
⅓
cup
coconut flour
-
¼
cup
shredded coconut
-
2
tablespoon
whey protein powder
-
1
teaspoon
baking powder
-
1
teaspoon
cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
salt
-
3
large
eggs
-
2
tablespoon
heavy cream
-
2
ounces
finely grated carrot
Fluffy cream cheese frosting
-
4
ounces
butter, softened
-
4
ounces
cream cheese, softened
-
½
cup
heavy cream, whipped very stiffly
-
⅓
cup
low carb powdered sugar
-
1
teaspoon
vanilla
Instructions
- Preheat the oven to 350°F and prepare 9 cupcake liners.
- Whisk together the dry ingredients in a bowl.
- Cream together the butter, brown sugar substitute, and vanilla until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients, alternating with the wet ingredients, until combined.
- Fold in the grated carrot and heavy cream.
- Divide the batter among the cupcake liners and bake for 5 minutes at 400°F, then reduce to 350°F and bake for another 20 minutes.
- Let the cupcakes cool completely before frosting.
- For the frosting, whip together the butter, cream cheese, and sweetener, then fold in the whipped cream.
- Frost the cooled cupcakes and serve.
Nutrition Facts (estimated)
Servings
9
Calories
370
Total fat
35g
Total carbohydrates
7g
Total protein
8g
Sodium
20mg
Cholesterol
20mg
You might also like