Ingredients:

For the Cupcakes: 1 ½ cups almond flour ¼ cup coconut flour ½ cup granulated erythritol 1 tsp baking powder ½ tsp baking soda 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp salt 3 large eggs ⅓ cup melted coconut oil or butter 1 tsp vanilla extract ¾ cup finely grated carrots ¼ cup unsweetened shredded coconut ¼ cup chopped walnuts (optional)

For the Frosting: 4 oz (115g) cream cheese, softened 2 tbsp butter, softened ¼ cup powdered erythritol ½ tsp vanilla extract

Instructions:

Step 1: Preheat & Prep Preheat oven to 350°F (175°C). Line a muffin tin with 10 cupcake liners.

Step 2: Make the Batter In a bowl, whisk almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs, coconut oil, and vanilla. Stir in dry ingredients, then fold in carrots, coconut, and nuts.

Step 3: Bake Spoon batter evenly into liners. Bake 18–22 minutes, until golden and a toothpick comes out clean. Cool completely.

Step 4: Frost & Enjoy Beat frosting ingredients until smooth. Pipe or spread onto cooled cupcakes.

Fluffy, spiced bites of keto-friendly bliss!