muscle-and-h8:low carb/gluten free carrot cupcakes with fluffed cream cheese frosting carrot cake
muscle-and-h8: low carb/gluten free carrot cupcakes with fluffed cream cheese frosting carrot cake is my fave. these are moist, flavorful, low carb and delicious. :) recipe: cake: 1 ½ cup almond flour ¼ tsp salt ½ tsp baking soda ½ tbsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger 3 eggs 1 tbsp vanilla 1/3 cup erythritol (i also added a few drops of EZ-Sweetz) 2 tbsp oil 1 ½ cup shredded carrots ½ cup chopped walnuts (obv optional, i’m just a fan of walnuts in carrot cake) frosting: 4 oz room temperature cream cheese ¼ cup powdered erythritol ½ tbsp vanilla 6 tbsp heavy cream preheat oven to 350, prep your muffin tin combine dry ingredients– almond flour, spices, salt, baking soda combine wet ingredients in separate bowl– eggs, sweetener, oil. vanilla. stir in carrots and walnuts. mix dry & wet ingredients together and pour into prepared muffin tin. bake for ~18 minutes while you let the cupcakes cool, combine all ingredients for the frosting in a food processor and run until smooth. slather on the cupcakes! macros: each cupcake, with frosting, is: 215kcal, 20g fat, 6g protein, 3g net carbs -- source link