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Protein Carrot Cake Cupcakes

These carrot cake cupcakes are full of protein and blood sugar friendly. They also taste delicious!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Keyword: easter, gluten-free, grain-free, no added sugar, protein, spring
Servings: 10 cupcakes
Calories: 129kcal

Ingredients

For the cupcakes:

  • 3 eggs room temperature
  • 1/2 cup monkfruit baking sugar
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil melted
  • 1 1/2 cups shredded carrots loosely packed
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 servings vanilla protein powder
  • 1/2 cup almond flour

For the icing:

  • 4 oz cream cheese softened
  • 1/2 cup nonfat greek yogurt
  • 1/4 serving vanilla protein powder
  • 1/2 cup powdered monkfruit sugar

Instructions

  • Preheat the oven to 350F and line a cupcake pan with 10 cupcake liners.
  • Whisk together the eggs and sugar. Mix in the vanilla and coconut oil. Add remaining ingredients and mix altogether.
  • Divide batter evenly between the 10 cupcake liners and bake for 25 minutes, or until a toothpick comes out clean.
  • While cupcakes bake, mix together all of the icing ingredients.
  • Once cupcakes have cooled, top with icing, and enjoy!

Notes

These are best stored in the refrigerator. If taking out the the refrigerator, I recommend sitting out on the counter for 10 minutes before serving.