Have you ever eaten cupcakes in a jar? My Mom made like fifty of them for my baby shower a bazillion years ago and ever since I have been so incredibly in love with this dessert concept. Naturally, I had to figure out how to make them sugar-free and grain-free so we could still imbibe.
While my family loved these muffins without any frosting or extras (especially for breakfast!), I was totally itching to take them to the next level and turn them into a super fun dessert – cupcakes in a jar for the win.
A JAR CUPCAKE MODIFIED
Since most cupcakes in a jar have 3 or more layers of frosting and, since we do watch our macros, I had to get a bit creative to both build a jar cupcake that felt like a jar cupcake, but also not create a dessert I wouldn’t feel comfortable including in my diet.
So, I picked up some half-pint mason jars and created 4 layers (2 muffin layers and 2 frosting layers). This combination worked perfectly size-wise within the jars (like, it filled them up without a ton of lingering space at the top) and kept the macros at a place I was cool with.
I probably could have gotten away with a third layer (on the bottom of the jar which is often the BEST part), but I opted for more frosting on top. I’ll probably play around with it next time to add that extra layer.
LOW CARB, HIGH FAT AND MODERATE PROTEIN
These cupcakes in a jar are great for anyone eating a LCHF or keto diet. They are also perfect for anyone who just doesn’t eat sugar or grains. Filled with healthy fats (hello coconut!) and a little beta carotene (healthy eyes are important guys!), they make the perfect sweet treat without all the guilt.
AND, my 5-year-old was OB-SESSED with them. So, that’s less sugar and junk in her sweet little growing body.
If you are counting carbs strictly (like 20 net grams or less for keto), these would fall on the higher side carb wise. They are only 12 net carbs per jar and can totally fit into your daily macros if you’re eating super low carb for the rest of your meals. But, just something to note for those of you eating super strict.
GET CREATIVE WITH THE TOPPINGS!
We got super creative with our toppings – since my daughter isn’t completely sugar-free, I did let her add a few regular ol’ sugar-based sprinkles for funzies. Although I haven’t tried it yet, there are tons of recipes out there for DIY sugar-free sprinkles that look pretty good if you want to add some color, but keep it totally sugar-free.
We added some sugar-free chocolate chips (I like Lily’s best and get them at a great price at Thrive Market) and some pecans on top. You could crush up other nut varieties, unsweetened coconut flakes, fruit or whatever else you’d like to decorate.
I liked the pecans best because they paired really well with the carrot cake muffins.
CARROT CAKE CUPCAKES IN A JAR RECIPE
The recipe is below! If you want to make the muffins without the jars and frost them like regular cupcakes, you could totally do that. It would change the macros slightly (for the better). Macros for the muffins without any frosting are right here (along with the non-frosting recipe).
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