Carrot Cheesecake Cupcakes

This recipe was inspired by 2 of my favorite desserts: cheesecake and carrot cake. This recipe contains no flour which helps reduce the total carb amount to just 6g per serving! This guilt-free dessert is sure to be a crowd pleaser!

Interested in more guilt-free dessert ideas? Check out Lower Carb Dessert Ideas!

Servings: 12 cupcakes

Serving Size: 1 cupcake


  • 1 container (8oz) whipped cream cheese
  • 2 tbsp butter, melted
  • 1 egg
  • 1/2 cup shredded carrots
  • ¼ cup crushed walnuts
  • ¼ cup Truvia Baking Blend
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 tsp baking powder


  1. Preheat over to 350 degrees
  2. Line cupcake tin with paper liners
  3.   In a medium size bowl, combine all ingredients using a hand mixer
  4. Mix ingredients until they are well combined
  5. Fill each cupcake tin half way full
  6. Bake cupcakes at 350 degree for 20-25 minutes
  7. Allow cupcakes to cool on a cooling rack
  8. Once cool, place cupcakes in refrigerator for 1 to 2 hours
  9. Enjoy!

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Nutrition facts

Per Serving

  • calories: 84
  • carbohydrates: 6g
  • fat: 7g
  • fiber: 0g
  • protein: 2g
  • sugars: 1g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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