Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

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  • Posted: October 13, 2018 19:20

    AutoModerator

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  • Posted: October 13, 2018 19:20

    ketokate-o

    Recipe for the cupcakes from [Gnom-Gnom](https://www.gnom-gnom.com/gluten-free-carrot-cake/). Their yield was six, but I ended up with seven. 🙃 **Ingredients** * 48 g almond flour * 30 g golden flaxseed meal finely ground * 2 tablespoons ~~psyllium husk~~ coconut flour (I subbed 1:1 and it was fine) * 3/4 teaspoon baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon kosher salt * 1/4 teaspoon ground cinnamon * pinch ground ginger * 57 g grass-fed butter or coconut butter, at room temp * 1/3 cup Swerve, granular * 1 teaspoon apple cider vinegar * 1/2 teaspoon vanilla extract * 2 eggs * 100 g finely grated carrots **Directions** 1. Preheat oven to 350. Prepare muffin tin (I use silicone baking cups). 2. Mix all the dry ingredients (except Swerve) in a medium sized bowl. 3. In a large bowl, combine butter, Swerve, ACV, and vanilla with a hand mixer. 4. Add eggs one at a time, mix after each. 5. Add dry ingredients in two batches, mixing well after each. 6. Gently fold in grated carrots. 7. Divide batter into liners, bake for 17-20 minutes until a toothpick comes out clean. 8. Cool completely before frosting. Recipe for the frosting came from [Bijou and Bits](http://www.bijouxandbits.com/2018/04/keto-cream-cheese-frosting/). Again, their yield was six servings but mine was 8. **Ingredients** * 4oz Neufchâtel cheese, softened * 3 tbsp butter, softened * 1/2 cup powdered Swerve * 1 tsp vanilla extract * 1-2 tbsp HWC **Directions** 1. Cream the cream cheese and butter with a hand mixer in a bowl. 2. Add Swerve and vanilla, mix well. 3. Add HWC 1 tbsp at a time until desired consistency. **Macros** (macros are for 1 iced cupcake) Cal: 234 Net carbs: 3.9g *(16g - 3.1g fiber - 9g sugar alcohols)* Protein: 5.5g Fat: 20.5g
  • Posted: October 13, 2018 19:20

    ketocultmember

    Recipe?