Keto Desserts

Keto Carrot Cupcakes

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Keto Carrot Cupcakes

Keto Carrot Cupcakes are a delicious and healthy treat that fits perfectly into a low-carb lifestyle. Made with wholesome ingredients, these cupcakes are both sweet and satisfying. They are perfect for a snack or dessert, giving you a guilt-free option to enjoy.

Why Make This Recipe

These Keto Carrot Cupcakes are a great choice for anyone following a low-carb or ketogenic diet. They are low in sugar and packed with flavor, making them a lovely alternative to traditional cupcakes. Plus, using almond flour and erythritol gives them a great texture without the carbs. Baking these cupcakes at home allows you to control the ingredients and make a healthier version of your favorite treats.

How to Make Keto Carrot Cupcakes

Ingredients:

  • 1 cup almond flour
  • 1/2 cup shredded carrots
  • 1/4 cup erythritol
  • 1/4 cup unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Directions:

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine almond flour, shredded carrots, erythritol, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the eggs, applesauce, and vanilla extract.
  4. Gradually mix the wet ingredients into the dry ingredients until well combined.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool before serving.

How to Serve Keto Carrot Cupcakes

These cupcakes are great on their own, but you can also serve them with a dollop of whipped cream or a sprinkle of chopped nuts for added texture. They make a sweet treat for parties or a cozy night in.

How to Store Keto Carrot Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. You can also freeze them for up to three months. Just make sure to wrap them well before freezing.

Tips to Make Keto Carrot Cupcakes

  • Make sure to use fresh shredded carrots for the best flavor.
  • If you want extra sweetness, you can adjust the amount of erythritol to your liking.
  • For a variation, add some chopped walnuts or pecans to the batter for added crunch.

Variation

You can make these cupcakes with different spices if you prefer. Try adding ginger or cloves for a different flavor profile. You can also replace the applesauce with pumpkin puree for a fall-inspired treat.

FAQs

1. Can I use regular flour instead of almond flour?
No, this recipe is specifically designed for almond flour to keep it keto-friendly. Regular flour contains too many carbs.

2. How can I tell when the cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done baking.

3. Can I make this recipe vegan?
While this recipe contains eggs, you can try replacing them with flax eggs or applesauce for a vegan option, but the texture may change slightly.

Enjoy your delicious Keto Carrot Cupcakes!

Keto Carrot Cupcakes

Delicious and healthy Keto Carrot Cupcakes perfect for a low-carb lifestyle, made with almond flour and erythritol for a guilt-free treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Keto, Low-Carb
Servings 12 cupcakes
Calories 150 kcal

Ingredients
  

Cupcake Base

  • 1 cup almond flour Make sure to use finely ground almond flour for best results.
  • ½ cup shredded carrots Use fresh, shredded carrots.
  • ¼ cup erythritol Adjust amount for desired sweetness.
  • ¼ cup unsweetened applesauce Can be replaced with pumpkin puree for variation.
  • 3 large eggs Can be replaced with flax eggs for a vegan option.
  • 1 teaspoon baking powder Ensure it's fresh for proper rising.
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon For added warmth and flavor.
  • ¼ teaspoon nutmeg Optional spice for additional flavor.
  • ¼ teaspoon salt Enhances flavor.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a mixing bowl, combine almond flour, shredded carrots, erythritol, baking powder, cinnamon, nutmeg, and salt.
  • In another bowl, whisk together the eggs, applesauce, and vanilla extract.
  • Gradually mix the wet ingredients into the dry ingredients until well combined.
  • Fill each muffin cup about 2/3 full with the batter.

Baking

  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool before serving.

Notes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to three months. Make sure to wrap them well before freezing. For added texture, serve with whipped cream or chopped nuts.
Keyword Almond Flour Cupcakes, Healthy Treat, Keto Carrot Cupcakes, Low-Carb Dessert, Sugar-Free Baking

Keto Oreo Cheesecake Bars

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Keto Oreo Cheesecake Bars

If you love cheesecake and are on a keto diet, you’re in for a treat! Keto Oreo Cheesecake Bars mix the rich taste of cheesecake with a chocolatey Oreo crust. These bars are perfect for satisfying your sweet tooth without sacrificing your health goals. They are easy to make and oh-so-delicious!

Why Make This Recipe

Creating these Keto Oreo Cheesecake Bars allows you to enjoy a classic dessert while sticking to your keto lifestyle. With low-carb ingredients, you won’t have to worry about wrecking your diet. Plus, they are great for sharing with friends or for satisfying a late-night craving. Anyone can enjoy these bars, whether you are on a keto diet or not!

How to Make Keto Oreo Cheesecake Bars

Making these yummy bars is simple and fun! Just follow the steps below, and you will have a delightful dessert ready in no time.

Ingredients:

Keto Oreo Cookie Crust:

  • 1 1/4 cups cocoa powder (120 g)
  • 1 cup coconut flour (112 g)
  • 1 cup powdered monkfruit/erythritol sweetener (192 g)
  • 1 tbsp arrowroot starch (optional, 7 g)
  • 1 tsp xanthan gum (optional)
  • 1 tsp baking soda
  • 1/4 tsp salt (1/2 tsp if using unsalted butter)
  • 1 cup salted butter, softened
  • 1-1.5 tsp black food coloring (optional)
  • 1/4 tsp vanilla extract

Sugar Free Cheesecake Filling:

  • 1 x 8 oz brick cream cheese, softened
  • 11 tbsp powdered monkfruit/erythritol sweetener (130 g)
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 egg

Directions:

  1. Preheat the oven to 350°F (177°C).
  2. In a bowl, mix all dry crust ingredients (cocoa powder, coconut flour, monkfruit/erythritol, arrowroot starch, xanthan gum, baking soda, salt).
  3. Add the softened butter and vanilla extract, and mix until a thick dough forms. If you want, mix in the black food coloring until well blended.
  4. Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it.
  5. Press 1/2–3/4 of the crust into the bottom of the pan. Put the remaining crust aside for later.
  6. For the filling, beat the softened cream cheese, powdered sweetener, vanilla extract, and salt until smooth. Add the egg and mix until just combined.
  7. Pour the cheesecake filling over the crust in the pan. Crumble the remaining crust over the top and gently press pieces into the filling.
  8. Bake for 25–30 minutes, or until the edges are lightly browned and the center is set. If the center looks too soft, turn off the oven and leave it in for another 5 minutes.
  9. Let it cool on a wire rack for about 20 minutes, then refrigerate until fully chilled (around 1 hour).
  10. Slice into bars and serve. You can store them in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

How to Serve Keto Oreo Cheesecake Bars

These bars are best served cold. You can enjoy them straight from the fridge or let them come to room temperature for a few minutes before eating. They are great on their own or paired with a dollop of sugar-free whipped cream on top.

How to Store Keto Oreo Cheesecake Bars

Store any leftovers in an airtight container in the refrigerator for up to six days. You can also freeze these bars for future treats, and they will stay good for up to two months. Just thaw them in the fridge when you are ready to enjoy again.

Tips to Make Keto Oreo Cheesecake Bars

  • Make sure your cream cheese is softened; it blends better and creates a smoother filling.
  • If you want a richer chocolate flavor, add a little more cocoa powder to the crust.
  • For an extra touch, sprinkle some chopped nuts or sugar-free chocolate chips on top before baking.

Variation

You can make these bars into a chocolate swirl by adding a few tablespoons of unsweetened cocoa powder to the filling. Swirl it before baking to get a marble effect. Substitute different low-carb sweeteners if you prefer, but make sure they measure similarly to monkfruit/erythritol.

FAQs

Can I make this recipe ahead of time?
Yes! These bars can be made a day in advance and stored in the refrigerator until you’re ready to serve them.

Is it necessary to use black food coloring?
No, the black food coloring is optional. It just gives the crust a more Oreo-like appearance.

Can I use different sweeteners?
You can use other low-carb sweeteners, but be sure to check the conversions as some sweeteners may have different sweetness levels compared to monkfruit/erythritol.

Enjoy making and tasting these delightful Keto Oreo Cheesecake Bars! They are surely a treat you won’t feel guilty about indulging in.

Keto Oreo Cheesecake Bars

Delightful Keto Oreo Cheesecake Bars featuring a rich cheesecake filling atop a chocolatey Oreo crust, perfect for satisfying your sweet tooth while staying healthy on a keto diet.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 200 kcal

Ingredients
  

Keto Oreo Cookie Crust

  • 1 ¼ cups cocoa powder
  • 1 cup coconut flour
  • 1 cup powdered monkfruit/erythritol sweetener
  • 1 tbsp arrowroot starch optional
  • 1 tsp xanthan gum optional
  • 1 tsp baking soda
  • ¼ tsp salt 1/2 tsp if using unsalted butter
  • 1 cup salted butter, softened
  • 1-1.5 tsp black food coloring optional
  • ¼ tsp vanilla extract

Sugar Free Cheesecake Filling

  • 1 x 8 oz brick cream cheese, softened
  • 11 tbsp powdered monkfruit/erythritol sweetener
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 large egg

Instructions
 

Preparation

  • Preheat the oven to 350°F (177°C).
  • In a bowl, mix all dry crust ingredients (cocoa powder, coconut flour, monkfruit/erythritol, arrowroot starch, xanthan gum, baking soda, salt).
  • Add the softened butter and vanilla extract, and mix until a thick dough forms. If desired, mix in the black food coloring until well blended.
  • Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it.
  • Press 1/2–3/4 of the crust into the bottom of the pan. Set the remaining crust aside for later.

Making the Filling

  • For the filling, beat the softened cream cheese, powdered sweetener, vanilla extract, and salt until smooth.
  • Add the egg and mix until just combined.
  • Pour the cheesecake filling over the crust in the pan. Crumble the remaining crust over the top and gently press pieces into the filling.

Baking

  • Bake for 25–30 minutes, or until the edges are lightly browned and the center is set. If the center looks too soft, turn off the oven and leave it in for another 5 minutes.

Cooling and Serving

  • Let it cool on a wire rack for about 20 minutes, then refrigerate until fully chilled (around 1 hour).
  • Slice into bars and serve, optionally with a dollop of sugar-free whipped cream.

Notes

Store any leftovers in an airtight container in the refrigerator for up to six days. You can also freeze these bars for future treats, and they will stay good for up to two months.
Keyword Cheesecake, Chocolate Dessert, Keto, Keto Dessert, Low-Carb