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Keto Carrot Cakes ~ Muffins
Keto Carrot Cakes are a wonderfully versatile delight. These are great as a dessert or as a low carb breakfast option. If I ate breakfast…I would bake up a batch of these and then omit the frosting.
Carrots ARE Keto (for me)
If I had a dollar for every time the Keto Police came around when I mentioned carrots I’d be a rich lady. Jeeeeezzzzeeee…..
So here’s how I go about including carrots in my low carb lifestyle.
- I like carrots
- We don’t have to eat them ALL THE TIME
- Carrots are not donuts
Carrots have about 7g net carbs in about 3 1/2 oz of carrot…thats about 1 medium sized carrot. I don’t know about you, but I don’t need to eat 5 carrots in a sitting.
Eating 1-2 carrots does not disrupt a whole lot of things for me. So…..occasionally I indulge. Sounds crazy to think indulging in carrots would call out the keto swat team.
Let’s keep things in perspective. I always remember when I was eating Oreos hand over fist no one even batted an eye. These are carrots and its all relative. I like the way carrots and keto are written about here..
Mixing the Carrot Cake Batter
The Keto Carrot Cakes batter is a quick two step process. First the dry ingredients will be sifted together. You must make sure that your dry ingredients are clump-free.
Next up is the wet ingredients for your Keto Carrot Cakes. In another small to medium bowl mix, first mix together the shredded carrots and olive oil. Next you will mix in the eggs to your carrots to fully combine.
The last part of the batter is to combine the wet and dry ingredients together. Your cake batter will form into dense batter ready to scoop into your muffin liners.
The Paper Liners
Paper muffin liners are NOT created equally. Traditional paper liners are just that…paper. Plain paper liners will stick to most low carb creations. I like to use parchment paper cupcake liners because they peel right off the cake.
These are not always readily available at your regular supermarket. I stock up on these parchment paper liners and buy them in bulk online.
Parchment paper liners are a real dream when making Keto Carrot Cakes…or any other low carb muffin. The liner simply slides right off the mini cake and no sticking.
This recipe calls for you to divide the batter and frosting into 12 equal size Keto Carrot Cakes. You will fill each cup 2/3 full of batter. Once baked these are small muffins…just the right size for a small treat.
Should you want a fuller cake this recipe can be made into 9 equal cakes. Your muffins will be larger and have more frosting….hence more carbs. But that choice is up to you.
My goal is to give you low carb options and you can decide if you want more carbs in your daily count.
Every oven is different and the size of your muffin will factor into bake time. When I bake my Keto Carrot Cakes as a 12 muffin batch my bake time is 25 minutes. I check them at 20 minutes, turn them and then maybe go another 5 minutes.
When I do this recipe as a 9 muffin batch the bake time increases by 5 minutes. I’ll bake then 25 minutes. Then check, turn and go another 5 more minutes at 350*.
This section is just to tell you DON’T “set it and forget it”. Bake them for 20 or so minutes and then check them. You know your oven better than me, so exact timing is up to you.
Keto Cream Cheese Frosting
I could eat this cream cheese frosting by the spoonful. No Keto Carrot Cakes are needed, but they are such an excellent match. The key for this Keto Cream Cheese Frosting is to have the ingredients at room temperature, but not too soft.
YOU MUST USE POWDERED LOW CARB SWEETENER. I can’t fully go into why here, but trust me. Read the details here…
When I mash the ingredients together in a bowl I use the back of a fork. Once everything is fully combined I check the consistency. I may pop the bowl into the microwave for 10 seconds to soften up just a tad.
If you feel the frosting is too soft then place in the fridge for 15 minutes. This is butter and cream cheese so after some time in the fridge it will firm up a bit.
Fully cool your Keto Carrot Cakes before frosting. Then equally divide the frosting between your muffins. That extra bit of shredded carrot or maybe a few chopped walnuts on top are a nice decorative touch.
Place all the left over Keto Carrot Cakes in an airtight container in the fridge. These muffins will stay fresh for several days.
I like to bring this treat to room temperature before eating. I may even microwave for 15 seconds to speed that up. Be careful not to melt the frosting.
Cream Cheese Frosting
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 1 cup low carb sweetener POWDERED
- 1 tsp vanilla
- Preheat oven to 350* and line muffin tin with parchment paper liners.
- In a large clean bowl sift together all the dry ingredients. In another bowl mix together the shredded carrot, olive oil and eggs.
- Slowly stir wet ingredients into the dry ingredients. If using walnuts fold in at this time, but this is an optional step and not included in the nutrient calculations.
- Fill 12 muffin cups ⅔ full. Bake at 350* for 25 minutes. Check for doneness as oven temperatures vary.
- In a medium bowl mash together the softened cream cream, softened butter, POWDERED low carb sweetener and 1 tsp vanilla. Stir and press together all ingredients until fully combined and creamy. If the frosting is too soft, place it in the fridge for 15 minutes. If it is too hard, place in the microwave for 10 seconds.
- Once carrot cake muffins are fully cooled to room temperature, frost each cake equally.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making treats like these mini Keto Carrot Cake Muffins is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources