Dessert

Cyndi's Low Carb Carrot Mini Cupcakes is for Dessert.

Cyndi's Low Carb Carrot Mini Cupcakes takes 30 minutes to prepare.

Cyndi's Low Carb Carrot Mini Cupcakes takes 30 minutes to cook.

Cyndi's Low Carb Carrot Mini Cupcakes makes 48 servings.

The ingredients for Cyndi's Low Carb Carrot Mini Cupcakes are:

Cupcakes:
6 large Egg, fresh, whole, raw
2 stick Butter, softened
1 cup Xylosweet, granulated
3 tsp Vanilla Extract
3.5 cup, grated Carrots, raw
1 cup Shredded Coconut Unsweetened (Bob's Red Mill)
3/4 cup Bob's Red Mill Almond Flour
1 cup Bob's Red Mill Coconut Flour
1 tsp Cinnamon, ground
2 tsp Pumpkin Pie spice
2.5 tsp Baking Powder

Frosting:
16 oz Cream Cheese, softened
1 tsp Lemon Juice
1 cup Xylosweet, powdered

Here is how you make Cyndi's Low Carb Carrot Mini Cupcakes:

Preheat oven to 350F. Cream butter and granulated Xylosweet. Add eggs, vanilla and then remaining ingredients one at a time and mix well. Spoon into sprayed mini muffin pan or silicone mold. Batter will not be runny, so you can fill them and mound it up a bit, otherwise you'll have leftover batter. Bake for 30 minutes or until tops spring back and edges are starting to brown. Let cool completely before frosting. Cream softened cream cheese and powdered Xylosweet, add lemon juice and mix well. I spoon it into a quart sized Ziploc and cut a small bit off the corner and just squeeze to frost, but you can use an icing bag or cookie press. too.Store covered in refrigerator.Serving Size: Makes 48 good sized mini cupcakes with frostingNumber of Servings: 48Recipe submitted by SparkPeople user CYNDIDAVISUSA.

The nutritional information for Cyndi's Low Carb Carrot Mini Cupcakes is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 130.1

• Total Fat: 10.0 g
• Cholesterol: 43.9 mg
• Sodium: 95.6 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 1.7 g
• Protein: 2.4 g

The dietary needs meet for Cyndi's Low Carb Carrot Mini Cupcakes is Low Carb