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Low Carb Carrot Cake Cupcakes

Kat Jeter & Melinda Caldwell
  • 35 minutes
  • Serves 18

INGREDIENTS

1/4 cup

Splenda sweetener (granulated)

1/2 cup

Swerve Brown sweetener

3/4 cup

Butter (softened)

1 tsp

Vanilla extract

4

large Egg

2 1/2 cups

Finely ground almond flour

2 tsp

Baking powder

2 tsp

Ground cinnamon

6 oz

Carrot (shredded)

1 1/2 cups

Pecans (chopped)

18 tbsp

Keto Cream Cheese Frosting