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Keto Carrot Easter Cupcakes with Keto Cream Cheese Icing

Updated: Mar 29, 2021

Was trying to think of a dessert that I would like for Easter. As a family we didn't really have a traditional Easter Day dessert. Mostly we just ate candy that we got in our baskets that morning. But with an Easter bunny as the mascot for Easter, I thought carrot cake would be a good dessert for the day. And making them into cupcakes and decorating them for Easter would be a good idea to have some fun with it, especially for the kiddos.

This is a very simple recipe and there can be many modifications made to it. The add ins I chose were just pecans but you can add many different traditional carrot cake ingredients you may like or that fits into you diet goals. Like shredded coconut, pineapple (if crushed add a bit more coconut flour until you get the consistency you see in the video), can also use pineapple extract instead, raisins or other nuts of choice.

The sweetener I used was golden monkfruit sweetener. I do suggest using a golden variety of keto sweetener as it imparts some extra flavor, but you can use any keto sweetener you like. And if you don't have liquid stevia you can up the granular sweetener to 3/4 of a cup. I just like to limit the erythritol, if at all possible and since these cakes get frosting with powdered sweetener full of erythritol I cut that to 1/2 Cup and added some vanilla liquid stevia to add more sweetness.

Keto Carrot Cake Easter Cupcakes

68 g Coconut Flour (1/2 Cup + 1 Tbs.)

80 g Unflavored Whey Protein Powder (1 Cup)

1 Tbs. Baking Powder

1 1/2 tsp. Ground Cinnamon

1 tsp. Ground Ginger

1/2 tsp. Salt

1 tsp. Xanthan Gum

96 g Golden Monkfruit Sweetener (can use any granular you want but golden or brown will impart more flavor)

4 Eggs (room temp.)

6 oz. or 168 g Salted Butter (12 Tbs. melted)

1/2 Cup Alternative milk

1/2 tsp. Liquid Vanilla Stevia (or regular but up the vanilla extract to 1 tsp.)

1/2 tsp. Vanilla Extract

45 g Shredded Carrot (1/2 Cup)

56 g Chopped Pecans (1/2 Cup)


1. Preheat oven to 350 degrees and line the cupcake molds with paper liners and spray with a tiny bit of non-stick spray

2. Weigh/measure and sift the whey protein, coconut flour, baking powder, cinnamon, ginger, xanthan gum, and salt into a small bowl and whisk well to combine all the ingredients

3. Measure out and chop the pecans and grab a box grater and a medium sized carrot

4. In a large bowl whip the room temperature eggs with the golden monkfruit sweetener until it's doubled in volume

5. While whipping stream in melted butter, then the milk, then liquid stevia and vanilla extract

6. Now grate and measure your carrot and place in the bowl with the pecans

7. All at once add the dry ingredients into the wet and mix with a hand whisk until just combined

8. With a spatula fold in the pecans and carrots until evenly distributed

9. Fill the muffin tins to the top, easiest way is to use a big portion scoop, should have the perfect amount for 12 cupcakes

10. Bake for 22-24 minutes, turning halfway threw. The best way to tell if they are done is to press gently on the top and they should be firm and spring back

11. While they cool, make the frosting! But they are good even by themselves!

Keto Cream Cheese Frosting

3/4 Cup Butter (softened)

8 oz. Cream Cheese (softened) even if you think it's been out long enough cube it up and microwave for a few seconds

1-2 Cups Sifted Powdered Sweetener

1 tsp. Vanilla Extract


1. Beat the softened cream cheese and butter until smooth

2. Slowly add in the powdered sweetener and beat until smooth scraping down the bowl frequently, add as much powdered sweetener as you prefer

3. Add in the vanilla extract and beat until incorporated

4. Store in an airtight container in refrigerator for 1-2 weeks of freeze for a few months

To frost for Easter cupcake, divide frosting into different bowls and add color of choice and mix. Place into piping bags fitted with a coupling to be able to swap out tips if desired. Pipe grass, carrots or bunny bottoms onto cupcakes. Check out video for different piping techniques.

Also can color shredded coconut with dye to coat already frosted cupcakes.

Macro for 1 keto carrot cupcake with keto cream cheese frosting

336 Calories

32 g Fat

6 g Total Carbs

3 g Fiber

3 g Net Carbs

5 g Protein

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1 Comment

Apr 17, 2023

Excellent! I made one change, since I'm not a stevia fan, I used 1T erythritol granules instead of the stevia.

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