Low Carb Carrot Cupcakes

Almond flour cup cakes are not only low carb but taste delicious. I added a little bit of coconut flour so that the cup cakes are not to dense.

For Video Recipe click here---> https://youtu.be/ARw8tE0VlTk

INGREDIENTS:

CUPCAKES:

2 cups Almond flour
1/2 cup coconut flour

2.5 cups grated carrot

1 tbsp Baking powder

1 tbsp cinnamon powder

1 tsp salt

3/4 cup butter or oil of preference

3/4 cup erythritol/monk fruit

4 eggs

CREAM CHEESE FROSTING:

4 oz cream cheese (room temp) or Greek yogurt 

2 tbsp butter (room temp)

1 tsp vanilla essence

1/2 cup erythritol/monk fruit

2 tbsp heavy cream or 1.5 tbsp milk

METHOD:

1. Mix all the dry ingredients except sugar in a bowl and keep aside.

2. Mix butter and sugar together until properly mixed and start adding 1 egg at a time. 

3. Add in all the wet ingredients together with dry ingredients and then add the grated carrot.

4. Season a muffin tray and cook them for 15-20 mins at 350 F. Let the cup cakes cool down.

5. Meanwhile make your cream cheese frosting by adding butter and cream cheese(greek yogurt) together and mixing it. 

6. Add erythritol, vanilla essence and heavy cream (or milk) and get the pipping bag ready.

7. When the cup cakes cool down you can start icing them. 

This recipe makes: 18 cup cakes