Keto Carrot Cake Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 large Eggs

1/2 cup Granulated Sweetener (Monk fruit or erythritol or xylitol)

1/3 cup Unsweetened Almond Milk

73g Butter

2 teaspoons Vanilla Extract

2 1/2 cups Almond Flour

2 teaspoons Baking Powder

1 1/2 teaspoon Ground Cinnamon

1/4 teaspoon Nutmeg

1/2 teaspoon Ginger

1/4 teaspoon Salt

1 cup Grated Carrots

1/2 cup Pecans (finely chopped)

8 oz Cream Cheese (or lactose-free cream cheese)

1/2 cup Unsalted Butter

1/3 cup Powdered Erythritol

1 teaspoon Vanilla Extract

Directions

Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.

Before you start, make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.

In a medium-sized mixing bowl, whisk together eggs, erythritol, unsweetened almond milk, melted coconut oil, and vanilla extract. Set aside

In another bowl, combine almond flour, baking powder, nutmeg, ginger, cinnamon, and salt.

Stir in the dry ingredients into the wet ingredients gradually, adding 1/2 cup at a time, stirring between each addition to gently incorporate the flour and avoid lumps.

When the batter is thick and consistent, stir in the grated carrots and finely chopped pecans.

Transfer the muffin batter evenly into the 12-muffin case. I used a mechanical ice cream scoop to be accurate and ensure that each muffin has the same size (and so the same amount of carbs per serving).

Bake for 25-35 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.

Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.

Cream cheese frosting

In a large bowl, add soft cream cheese, butter, powdered erythritol, and vanilla. Beat with an electric beater on medium speed at first to prevent the powder sweetener from bursting out of the bowl. Then, increase to high speed until the frosting is fluffy and whiter in color - about 2 minutes.

Use this frosting on top of cooled muffins. Sprinkle chopped nuts on top of the frosting to decorate and a pinch of ground cinnamon

Storage

Store in an airtight muffin box for up to 4 days at room temperature.

Can be frozen in airtight ziplock bags, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarmed in an oven at 100°C/210°F.

How to serve your muffins?

Eat plain or top with unsweetened whipped coconut cream (or heavy cream) or unsweetened coconut yogurt.

Nutrition

• Serving Size: 1 muffin (with frosting)
• Calories: 351.6 kcal
• Total Fat: 33.9 g
• Saturated Fat: 13.8 g
• Trans Fat: 0.1 g
• Cholesterol: 77.9 mg
• Sodium: 169.1 mg
• Total Carbohydrate: 7.8 g
• Dietary Fiber: 3.3 g
• Total Sugars: 2.2 g
• Protein: 8.5 g