Best Ever Carrot Cupcakes

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LOW CARB
BEST EVER CARROT CUPCAKES
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INGREDIENTS
Cupcakes
2 cups almond flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup olive oil
1/4 cup whipping cream
1/2 cup xylitol or erythritol
1-2 tsp vanilla bean paste or extract
4 eggs
300g grated carrot 1 cup chopped walnuts
Frosting
220g cream cheese
80ml whipping cream
1/4 cup powdered xylitol or erythritol
Crushed walnuts to decorate
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STEPS
Step 1. Preheat oven 180 degrees Celsius. Place all dry ingredients into a bowl and whisk till combined, around 1 minute.
Step 2. In a separate bowl, add all wet ingredients and whisk, 1-2 minutes.
Step 3. Add the wet ingredients to the dry ingredients and whisk until combined.
Step 4. Scoop batter into prepared muffin cases, then tap on the bench to remove air bubbles, before placing into the oven. Cook for 17 mins for small cupcakes or 25 mins for larger cupcakes. Bake until cakes rise and become golden brown.
Step 5. Place cupcakes onto bench. Do not remove from the muffin tin until completely cool. Once cool, remove from tin.
Step 6. Prepare frosting. Add all ingredients and whip for 1 -2 mins. Ice cupcakes and garnish with crushed walnuts.
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MAKES 12 large or 28 small cupcakes.
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Calories: 370 Carbs: 5 g Fat: 36 g Protein: 8 g per large cucpake
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This recipe is featured in our LCHF Mumma The Healthy Way eBook which contains over 40
inspiring breakfast, lunch, dinners, sauces and snack ideas. Recipes for you and your family to make, 
bake and create in your own homes and kitchens for healthy meals.
Knowing that you are enriching your health, mind and body with nutritious, nourishing foods.
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PRINT THE PDF RECIPE
BY CLICKING ON THE PHOTO!
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low carb carrot cake
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Low Carb Mumma The Healthy Way eBook

low carb recipes