Hey!
In this video I’m showing you how to make a healthier version of Halloween carrot cake cupcakes.
These have no added sugar of butter. They are also keto friendly. These are perfect for the cute Halloween snacks.
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Makes around 12 servings
Nutrition per serving:
Calories: 128
Carbs: 4.8g
Protein: 5.7g
Fat: 10g
Ingredients:
Carrot Cake:
110g Greek Yogurt
2 Eggs
1 tsp Vanilla Extract
130g Erythritol
120g Shredded Carrots
110g Almond Flour
60g Walnuts
2 tsp Baking Powder
1 tsp Cinnamon
½ tsp Salt
Frosting:
85g Greek Yogurt
20g Erythritol
20g Powder Erythritol
½ tsp Vanilla Extract
½ tsp Red Food Coloring
2 tsp Yellow Food Coloring
Garnish:
30g Shredded Carrots
1tsp Green Food Coloring
20g Walnuts
Start with the carrot cake add Greek yogurt, egg and vanilla extract to a bowl and mix until combined
In another bowl add erythritol, shredded carrots, almond flour, walnuts, baking powder, cinnamon and salt and mix
Pour over the Greek yogurt mix to the carrot mix and continue mixing until combined
Pour in 2 tbsp of the mix in cupcake molds
Bake in the oven on 180°C |355°F for 20 min and let cool off completely
Make the frosting by mixing Greek yogurt, erythritol, powder erythritol, vanilla extract, red food coloring and yellow food coloring to a bowl and mix until combined
Add 10g of the shredded carrots and green food coloring to a bowl and mix until the carrots are completely green
Add frosting and garnish to the cupcakes
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
