When we think of springtime desserts, carrot cake always comes to mind. It’s nostalgic, comforting, and a total crowd-pleaser. But let’s be honest—traditional carrot cake is usually packed with sugar, flour, and a carb count that doesn’t exactly scream “keto.” That’s why we set out to create a version that keeps all the spice, sweetness, and cream cheese frosting… and skips the carbs.
These Keto Carrot Cake Cupcakes are one of those recipes we make again and again—especially around Easter or when we want something cozy and classic. The almond flour base gives them a tender, moist crumb, while warm spices like cinnamon and nutmeg make the whole kitchen smell amazing. We even sneak in grated zucchini, which adds moisture and fiber without messing with the flavor.
The best part? These are topped with a whipped cream cheese frosting that’s just tangy enough to balance the sweet, spiced cake. Every bite is rich and satisfying, but won’t leave us in a sugar fog. Whether you’re hosting a spring brunch, bringing a dessert to an Easter gathering, or just want something a little indulgent to go with your coffee, these cupcakes always deliver.
And since they’re made with simple, real-food ingredients and sweetened with monk fruit, they’re something we feel good about sharing with friends and family. Honestly, most people don’t even know they’re keto.
Keto Carrot Cake Cupcakes with Cream Cheese Frosting – Perfect Easter Dessert!
These keto-friendly carrot cake cupcakes are moist, warmly spiced, and topped with a fluffy cream cheese frosting. Made with almond flour, monk fruit, and a secret veggie boost from zucchini, they’re a guilt-free spring treat.
Ingredients
Cupcakes:
Cream Cheese Frosting:
Instructions
Make the Cupcakes:
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Preheat oven to 350°F and line a muffin tin with cupcake liners.
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In a large bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, ginger, baking soda, and salt.
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In a separate bowl, beat the eggs, sweetener, almond milk, melted coconut oil, and vanilla.
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Add the wet mixture to the dry and mix until just combined. Fold in the grated zucchini and carrot.
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Divide batter evenly among the cupcake liners, filling each about 3/4 full.
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Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
Make the Frosting:
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In a medium bowl, beat cream cheese and butter until fluffy.
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Add powdered sweetener and vanilla. Beat until smooth.
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If the frosting is too thick, add heavy cream one tablespoon at a time until spreadable.
Frost and Serve:
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Pipe or spread frosting over cooled cupcakes.
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Garnish with a dusting of cinnamon or shredded unsweetened coconut if desired.
Nutrition Facts
Servings: 12 ServingCalories:210kcalTotal Fat:18gSaturated Fat: 6gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:5g
Note
Dairy-free? Use a vegan cream cheese and coconut cream in place of heavy cream.
No zucchini? Try adding 2 tbsp of unsweetened applesauce instead, though it will slightly raise the carb count.
Nut-free? Sub sunflower seed flour for almond flour and omit coconut flour, adding 2 extra tbsp of sunflower seed flour.
Want it spicier? Add a pinch of clove or cardamom for depth.
