Tan mini cake with white frosting. Paper muffin liner pulled from cake. sitting on wire rack and orange carrot shreds on white frosting.

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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.

Tan mini cake sliced in half with white frosting. Sliced open and half lying on its side. Knife with wood handle and cake crumbs. Vintage wire whisk with wood handle. Pile of orange shredded carrot.

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.

Peeled shiny orange carrots layered in a bunch

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.

Coconut flour and almond flour tend to form small clumps probably because of their fat content. Simply put all the dry ingredients through a sieve or press any clumps with a fork in the bowl.

Tan mini cake sliced in half with white frosting and orange carrot shreds. Sliced open and half lying on its side. Knife with wood handle and cake crumbs.

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.

Tan mini cake sliced in half with white frosting. Sliced open and half lying on its side. Knife with wood handle and cake crumbs.

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.

Size Matters

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.

Top down view of white frosting mini cakes with orange shredded carrot strands. All sitting on weathered small baking tray. Orange carrot shreds in pile at bottom left.

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.

Bake time

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.

Tan mini cake with white frosting. Paper muffin liner pulled from cake. sitting on wire rack and orange carrot shreds on white frosting.

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…

Top down view of white frosting mini cakes with orange shredded carrot strands. All sitting on weathered small baking tray.

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.

Storage

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.

Keto Carrot Cakes

People seem to be really gaga over Keto Carrot Cakes. Who knew? Here’s a great keto friendly version that we really love. Without the frosting is a great breakfast option.
Prep Time: 10 minutes
Cook Time: 25 minutes
cooling and frosting: 35 minutes
Total Time: 1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: carrot cake, Keto Breakfast, Low Carb Dessert, muffin
Servings: 12 muffins
Calories: 296kcal
Author: The Kellie Kitchen

Ingredients

Muffins

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 2 tbsp whey protein powder unflavored and unsweetened
  • ¾ cup low carb sweetener granular
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 ½ cup carrot finely grated (about 7 oz)
  • 2 eggs
  • cups olive oil
  • ½ cup walnuts chopped (optional)

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 1 cup low carb sweetener POWDERED
  • 1 tsp vanilla

Instructions

  • 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.

Frosting

  • 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.

Notes

Note…This recipe makes 12 small muffins. You are asked to fill the muffin cups 2/3 full to give you 12 small muffins. If you would like fuller/larger muffins (as pictured) simply divide the batter into 9 muffin cups. And then also divide the cream cheese frosting among the 9 carrot cake muffins you make.

Nutrition

Calories: 296kcal | Carbohydrates: 6g | Protein: 7g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 265mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3091IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen

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.

Kellie with a red pepper
Intermittent Fasting and a Low Carb Diet are the key to MY success.

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.

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