Carrots are one of the few vegetables that get a pass in the world of desserts, but creating a keto-friendly cupcake takes more than just adding carrots. This recipe for Keto Carrot Cupcakes with Coconut Cashew Frosting is a delightful way to enjoy a sweet treat while sticking to your diet.
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Making Keto Cupcakes
I won’t lie—this recipe requires more effort than just dumping out a box mix and whisking in an egg. But there’s something special about baking from scratch, and you’ll have the satisfaction of keeping the carbs low, which is crucial on a ketogenic diet.
To keep the carbs down in a traditionally sugar and flour-heavy recipe, here are a few tricks:
- Erythritol: This sugar alcohol sweetens without spiking blood sugar levels. It’s intensely sweet, so you need only a little.
- Shredded Coconut: Use unsweetened shredded coconut to add sweetness and texture.
- Flours: Replace all-purpose flour with a mix of flaxmeal and almond flour to maintain a good texture.
- Dairy-Free: To avoid the digestive issues dairy can cause, the frosting uses cashew cheese (which requires an overnight soak), coconut cream, and coconut oil.
The Secret to Amazing Carrot Cake
Carrot cake is all about the spices. This keto version uses cinnamon, nutmeg, and ginger to capture that classic flavor. Walnuts and shredded coconut contribute to the texture, and a touch of vanilla adds sweetness without sugar.
When preparing the carrots, shred them finely and squeeze out as much moisture as possible to avoid soggy batter.
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Ingredients
For the Cupcakes:
- 3 eggs, whisked
- 1/2 cup erythritol
- 2 carrots (150 g), shredded and liquid squeezed out
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (120 g) almond flour
- 2 tablespoons (14 g) flaxmeal
- 1/4 cup (20 g) shredded coconut
- 1/2 cup (59 g) walnuts, chopped
- 3/4 cup (180 ml) ghee or coconut oil
- 2 teaspoons (4 g) baking powder
- 2 teaspoons (4 g) cinnamon powder
- 1 teaspoon (2 g) ginger powder
- 1 tablespoon (15 ml) apple cider vinegar
- Dash of nutmeg
- Dash of salt
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 to taste
- 1/2 teaspoon (3 ml) vanilla extract
- Dash of salt
For the Topping:
- Small handful of chopped walnuts
- 2 tablespoons shredded carrot
Instructions
- Preheat oven to 350°F (175°C).
- Mix all the cupcake ingredients together.
- Pour the batter into cupcake molds (makes approximately 12 cupcakes).
- Bake for 30 minutes.
- Make the Frosting: Blend all frosting ingredients together at room temperature. If it gets too liquidy, refrigerate it for a bit to solidify.
- Frost the cooled cupcakes and top with chopped walnuts and shredded carrots.
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Notes
All nutritional data are estimated and based on per serving amounts.
FAQ: Keto Carrot Cupcakes with Coconut Cashew Frosting
- Are these Keto Carrot Cupcakes truly keto-friendly?
Yes, these cupcakes are keto-friendly. They use low-carb ingredients such as almond flour, flaxmeal, and erythritol, making them perfect for a ketogenic diet.
- Can I substitute the erythritol with another sweetener?
Absolutely! You can use other keto-friendly sweeteners like stevia, monk fruit sweetener, or allulose. Just adjust the quantity to match the desired sweetness.
- Why do I need to squeeze the moisture out of the shredded carrots?
Removing the excess moisture from the shredded carrots helps prevent the batter from becoming too wet, ensuring that the cupcakes have the right texture and bake properly.
- Can I use a different type of flour instead of almond flour and flaxmeal?
You can experiment with other low-carb flours like coconut flour or hazelnut flour, but keep in mind that the texture and moisture levels may vary, so you might need to adjust the amounts.
- How should I store these cupcakes?
Store the cupcakes in an airtight container in the refrigerator. They will stay fresh for up to a week. You can also freeze them for up to a month and thaw them in the refrigerator before serving.
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- Can I use dairy-based frosting instead of the coconut cashew frosting?
Yes, if you prefer a traditional cream cheese frosting, you can use that. Just make sure it fits within your dietary preferences and keto guidelines.
- What is cashew cheese, and why do I need to soak the cashews overnight?
Cashew cheese is a dairy-free alternative made from soaked cashews blended into a creamy consistency. Soaking the cashews overnight softens them, making them easier to blend and resulting in a smoother frosting.
- Can I make the cupcakes without the walnuts or shredded coconut?
Yes, you can omit the walnuts and shredded coconut if you prefer. These ingredients add texture and flavor but are not essential to the recipe.
- How many cupcakes does this recipe make?
This recipe makes approximately 12 standard-sized cupcakes.
- Can I add other spices or ingredients to the cupcake batter?
Certainly! Feel free to experiment with additional spices like cloves or allspice, or add ingredients like raisins or chopped nuts. Just be mindful of the carb content of any additions to keep the cupcakes keto-friendly.
- Is the frosting supposed to be at room temperature when blending?
Yes, blend the frosting ingredients at room temperature. If the mixture becomes too liquidy, refrigerate it for a bit to let it solidify before spreading it on the cupcakes.
- Can I make mini cupcakes instead of standard-sized ones?
Yes, you can make mini cupcakes. Just adjust the baking time to around 15-20 minutes and keep an eye on them to prevent over-baking.
Enjoy your delicious and guilt-free Keto Carrot Cupcakes with Coconut Cashew Frosting!
