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Keto Carrot Cupcakes with Coconut Cashew Frosting #keto https://ketosummit.com/keto-carrot-cupcakes

Keto Carrot Cupcakes with Coconut Cashew Frosting


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 cupcakes
  • Category: Dessert, Snack
  • Cuisine: American

Description

A classic carrot cake cupcake, Keto-style


Ingredients

For the cupcakes –

For the frosting –

  • 1/4 cup (60 ml) cashew cheese
  • 2 Tablespoons (30 ml) coconut cream
  • 2 Tablespoons (30 ml) coconut oil
  • Erythritol or stevia (or to taste)
  • 1/2 teaspoon (3 ml) vanilla extract
  • Dash of salt

For the topping – 

  • Small handful of chopped walnuts
  • 2 Tablespoons of shredded carrot

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Mix all the cupcake ingredients together.
  3. Pour into cupcake molds (makes approx. 12 cupcakes)
  4. Bake for 30 minutes.
  5. Meanwhile, make the frosting by blending all the ingredients together (don’t melt any of the ingredients – just keep them at room temperature and blend them and if it gets too liquidy, then refrigerate them for a bit to let it solidify more). Spread on top of the cupcakes once they’re cooled. Top with leftover chopped walnuts and shredded carrots.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

  • Calories: 210
  • Sugar: 1 g
  • Fat: 21 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 4 g