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DRY INGREDIENTS

Coconut flour = 60 g (1/2 cup)

Other flour options;

1.  Solely Almond flour = 240 g (2 cups)

2.  Combo of Almond flour = 120 g (1 cup) + Coconut flour = 30 g (1/4 cup)

Monk fruit = 50 g (1/4 cup) (You can also use any keto friendly sweetener)

Baking powder = 8 g (2 tsp)

Baking soda = 4 g (1 tsp)

Salt = 1/2 tsp

Ground cinnamon = 5 g (2 tsp)

All spice = 4 g (2 tsp)

Grated carrots = 110 g (1 cup)

Chopped roasted pecans = 60 g (1/2 cup) (OR any nuts of your choice)

WET INGREDIENTS

Whole eggs = 3 large (173 g)

Whipping cream = 190 ml (2/3 cup + 2 tbsp) (OR yogurt/sour cream at the same ratio. For dairy free option, you can use coconut cream at the same ratio. You can also replace the whipping cream with any keto friendly milk. However, due to the difference in consistency and content, you need to reduce the amount by 15% and increase the fat content i.e., the butter or oil by 70%.)

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil)

Vanilla extract = 1 tsp

INGREDIENTS FOR CREAM CHEESE FROSTING

Cream cheese (softened) = 225 g (8 oz)

Powdered Allulose = 60 g (1/2 cup) (OR any keto friendly powdered sweetener)

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DIRECTIONS FOR THE CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add the dry ingredients (except the grated carrots and pecans) and mix with a spatula until well combined.

4.  Add all the wet ingredients and whisk until well combined. Then add the grated carrots and chopped pecans but reserve a bit of each for topping. Mix until well combined.

5.  In the video, I used small and firm paper cups with 2 1/2-inch diameter, so I got 10 servings. Fill the batter into the paper cups until 3/4 high. Then spread evenly.

6.  Bake for about 20 minutes at the middle rack or until a toothpick comes out clean.

DIRECTIONS FOR CREAM CHEESE FROSTING

1.  Mix the softened cream cheese in a bowl until soft and creamy.

2.  Add the powdered sweetener and mix until smooth and creamy.

3.  Chill until needed.

4.  Once the cupcakes are cooled, scoop a big dollop of the cream onto the top of each cupcake.

5.  Use an offset spatula or spoon to spread evenly. As we're going for an easy and rustic look, there's no need for perfection.

6.  Top with the reserved chopped roasted pecans and grated carrots.

[Total Servings = 10]

NUTRITION INFO PER SERVING

Total Carb = 3.9 g

Dietary Fiber = 1.1 g

Net Carb = 2.8 g

Calories = 291

Total Fat = 27.2 g

Protein = 6.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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