Ingredients for the
Cupcakes
1 Box Swerve Keto Yellow Cake Mix
⅓ cup chopped walnuts ( optional)
3 tbsp shredded unsweetened coconut
( optional)
¾ tsp cinnamon
1 tsp all spice
3 eggs
⅓ cup oil ( I use vegetable)
⅓ cup water
1 tbsp vanilla extract
¾ cup shredded carrots
Frosting
8 ounces cream cheese, softened 1/2 cup
(1 stick) butter, softened 2/3 cup Swerve confectioners
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350 , and line your cupcake pan with 12 cupcake liners.
In a bowl, whisk/mix together the Cake Mix, chopped nuts, shredded coconut, (optional ) cinnamon, and allspice , and set aside.
In another bowl, whisk together eggs, oil, water, vanilla, and fold mix in carrots.
Add the wet ingredients to cake mixture, and mix until combined.
Add batter to cupcake liners, ( I use a ice cream scoop makes it easier ) and bake for 20 to 25 minutes, until the cupcakes are firm to touch.
Remove from the oven and let cupcakes cool completely before adding frosting !!!
While cupcakes are baking, get your frosting going.
In a stand mixer, or hand mixer beat the cream cheese, butter, Swerve, and vanilla extract until well combined. Beat until smooth.
Add cream cheese to a frosting bag or zip lock bag and frost the cupcakes. Top with more walnuts (optional)
Be sure to allow cupcakes to cool before frosting. Enjoy 😋
Nutrition info
Serving Size 1
Servings 12
Calories 310
Total Fat 29g
Calories 310
Servings 12
Fat 29g
Total carbs 23g
Dietary fiber 4g
Sugar 3g
Swerve 14g
Protein 6g
Net Carbs : 5g
23 total carbs
Minus fiber 4g and Swerve 14g
5 Total net carbs each cupcake
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