Sugar Free/Lower Carb Carrot Cupcake Recipe

Batter
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
3 eggs
2 tbsp melted butter
1/2 tsp vanilla
1/2 cup monk fruit sweetener
1 1/2 cup grated carrots
1/4 cup coconut milk

Icing
4 oz softened cream cheese
1/2 cup softened butter
1 tsp vanilla extract
1/2 cup powdered monk fruit sweetener

Instructions
1. In a bowl combine the eggs, vanilla, monk fruit sweetener.
2. Add the melted butter and carrots, mix well.
3. Add the coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well
4. Add the coconut milk, combine and let sit for 10 minutes.
5. Scoop into 12 lined muffin tins.
6. Bake at 350 degrees Fahrenheit for 20 mins or until a toothpick comes out clean.
7. Let cool completely
8. Beat together the softened cream cheese and softened butter. Add the vanilla extract and powdered monk fruit sweetener. Continue beating for a few more minutes until combined.
9. Ice the cupcake and serve.
10. It is best to keep these in the fridge.