Best Sugar Free Carrot Cupcakes
Sugar-free carrot cupcakes are great. We can eat them for breakfast, as a mid-afternoon snack, or, if we like sweets, as a dessert for lunch or dinner.
Classic cupcakes are one of those lifetime treats that always come in handy. But from there, we find infinite possibilities.
We have delicious chocolate cupcakes for the little ones (and adults love them so much). Lemon cupcakes are also a delicious alternative, great for breakfast, and if we're creative, we can even make delicious cupcakes like cheese and tomato.
There are thousands of ways to make cupcakes, but when it comes to sweets, most of their recipes contain sugar.
Sugar is delicious, but we know it's not the healthiest, so today we dare to try these delicious sugar-free carrot cupcakes.
They are a perfect option for those who cannot or do not want to add sugar to their diet. Although sugar free, I promise they are sweet and delicious.
So, to help you know more about sugar-free carrot cupcakes, I prepared today's article on the subject. Interested in learning more? So follow me now!
Ingredients to make sugar-free carrot cupcakes
- 25 ml. of whole milk or plant-based drink of your choice
- A pinch of salt (3 grams approx.)
- 15 g of stevia
- 125 ml unsweetened plain yogurt
- 220 g whole wheat flour
- 100 ml extra virgin olive oil
- 1 sachet of Royal type chemical baking powder (12 grams)
- 2 large carrots
- 1 lemon
- 3 eggs
- Optional for garnish: oat flakes or chopped walnuts
Method of preparation
First, peel the carrots and save them for later use. Then carefully remove the pieces of lemon zest so as not to touch the white part and set aside.
Place the eggs and stevia in a bowl at room temperature and mix for 5 minutes. Then add the oil and mix for 15 seconds until well blended. Then add the milk, yogurt and beat for 10 seconds.
Sift the flour and mix with chemical yeast and a pinch of salt. Mix everything together until well combined, add the lemon zest and carrots and beat everything well to get very cohesive.
cooking and presentation
While preheating the oven to 250°C, pour the dough into the molds. Sprinkle with oatmeal or your favorite nut chips. Place the pans in the fridge for 15 minutes to let them rest.
A good tip is to place the cupcakes on a metal flange so they have a firm surface to rise in the oven and bake in the famous bunch.
Preheat the oven to high and low heat and bake the cupcakes at 200°C for about 15-16 minutes. Prick them with a toothpick to check if they are cooked, the toothpick should come out clean.
After that, remove the cupcakes and let them rest for a few minutes to cool.
Sugar-free carrot cupcakes are ready to go!
In fact, this cupcake has no combined sugars, but it contains several ingredients during preparation. If you are diabetic, it is best to eat it only occasionally or avoid it.
It is still a sweet or dessert and contains some sugar (lactose in milk, sugar in carrots and fructose in lemons). So instead of depriving yourself, eat them regularly.
Tips for having exceptional sugar-free carrot cupcakes
To wrap up this post, here are some tips that might help:
- If we wanted to make them healthier, we could use spelled flour instead of whole wheat flour.
- We can replace milk with any other dairy product we drink at home, including oatmeal, almonds, soy or rice. They are just one example, but remember that milk also contains sugar.
Want to know more about how to make sugar-free carrot cupcakes? So be sure to keep an eye on the other blog posts, I have many other news to tell you!
See also this Recipe in the Web Stories Version Sugar-free Carrot Cupcakes