The texture of these cupcakes is so good you would never know they are grain-free. They can easily be made keto-friendly by using Lakanto’s monk fruit sweetener and Swerve powdered sweetener. A perfect, healthy addition to any Easter or springtime celebration.
On the Ingredients
- Almond flour is a grain-free flour made from ground almonds. It’s a favorite flour for keto and paleo baking.
- Coconut flour is made from coconut flesh that is dried and ground. It’s a popular low-carb, gluten-free flour alternative. It has a mild coconut smell and flavor. It’s very dry and absorbent, so it can be tricky to work with, soaking up wet ingredients like a sponge, which is why it’s used in smaller amounts than other flours. It’s great for grain-free cakes and muffin recipes, retaining more moisture than recipes made with almond flour alone.
Grain-Free Carrot Cupcakes with Cream Cheese Frosting
12
servings20
minutes35
minutes55
minutesThe texture of these cupcakes is so good you would never know they are grain-free. They can easily be made keto-friendly by using Lakanto’s monk fruit sweetener and Swerve powdered sweetener. A perfect, healthy addition to any Easter or springtime celebration.
Ingredients
- Cake Ingredients
5 eggs (room temp)
1/4 cup almond milk
3/4 cup olive oil
1 tsp vanilla extract
1/4 cup shredded coconut (unsweetened)
1 tsp salt
1/2 sugar or Lakanto monk fruit sweetener for keto
1/4 cup coconut flour
1 3/4 cup almond flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp nutmeg
1 cup walnuts (chopped)
1 cup carrots (grated)
- Frosting Ingredients
8 oz cream cheese (room temp)
1/2 cup butter (room temp)
1/2 cup powdered sugar or Swerve powdered sweetener for keto
4 tbsp heavy cream
1 tsp vanilla extract
shredded coconut for garnishing (optional)
Directions
- Preheat the oven to 350° and prepare your cupcake tin with paper or silicone liners. This recipe makes 12 cupcakes.
- Mix together the wet ingredients until completely blended. In a separate bowl, mix the dry ingredients, leaving aside the carrots and walnuts.
- Pour the wet into the dry and mix until just combined (if you over mix the cupcakes will be dense). Gently fold in the carrots and walnuts.
- Divide the batter into the liners, filling them up to the top. Bake for 25-35 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
- Once the cupcakes are completely cool, beat together the frosting ingredients until light and creamy. You may need to adjust the amount of heavy cream, so add that last. Be sure to sift the powdered sugar or Swerve to avoid clumps.
- Frost each cupcake generously and top with shredded coconut (optional).
