Sugar Free Carrot Cake Cupcakes
Ingredients
The cupcakes
-
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 cupcake liners in a muffin tin.
- Whisk the dry ingredients together in a bowl and finely grate the carrot.
- Cream the butter, brown sugar substitute, and vanilla until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding dry ingredients and wet ingredients, mixing until light and fluffy.
- Fold in the grated carrot and heavy cream.
- Divide the batter into the cupcake liners and bake at 400°F for 5 minutes, then reduce to 350°F for 20 minutes.
- Let the cupcakes cool completely before frosting.
- For the frosting, whip the butter and cream cheese together with vanilla and sweetener.
- Fold in the whipped cream and frost the cooled cupcakes.
Nutrition Facts (estimated)
Servings
9
Calories
370
Total fat
35g
Total carbohydrates
7g
Total protein
8g
Sodium
0mg
Cholesterol
0mg
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