Made with nutty almond flour, sweet grated carrots, and aromatic spices, these muffins are such a delectable low-carb keto treat!
Let’s start with the elephant in the room—carrots and the keto diet. While some argue that carrots are a no-go on keto, we disagree. Why? Because keto is about keeping your carb intake low enough to stay in ketosis. Carrots may be slightly higher in natural sugars than leafy greens or other vegetables, but they’re also an excellent source of fiber, vitamins, and minerals. Plus, they add a subtle sweetness to so many recipes.
Carrots can absolutely be included in a keto diet in moderation, so long as the amount fits into your daily carb allowance. In this carrot cake keto muffin recipe, we use two cups of grated carrots for the entire batch, meaning there’s roughly a quarter cup of carrots per muffin. According to FoodData Central, one medium raw carrot (about half a cup) provides about six grams of carbs and 25 calories.
So, if you thought being on the keto diet meant swearing off the goodness of carrot cake, think again. With their moist crumb and rich, creamy frosting, these carrot cake muffins prove that even on keto, we can have our cake and eat it too!
Almond flour—superstar of the keto diet
If there’s one staple ingredient I always have on hand, it’s almond flour. Made from blanched almonds that have had their skins removed, this subtly sweet flour is naturally low in carbs, rich in healthy fats and fiber, and packed with nutrients like vitamin E and magnesium. Not only is almond flour an excellent choice for maintaining satiety, but it also adds a rich, nutty flavor to baked goods without sending your carb count through the roof.
Bear in mind that in many baking recipes, almond flour can’t simply be swapped with another keto-friendly flour like coconut flour because they behave very differently. Almond flour doesn’t absorb nearly as much liquid as coconut flour, so substituting one for the other without adjusting the recipe can result in dry or dense baked goods.
On the keto diet, almond flour definitely wears many hats. You can use it as a breading for fried or baked foods, as a substitute for breadcrumbs in meatloaf or meatballs, as an ingredient in energy balls, and even in smoothies for a boost of healthy fats and protein.
How do I store leftovers?
Store frosted leftover muffins in an airtight container in the fridge for up to 3 days. Unfrosted, the muffins will last for up to 1 week. The muffins can also be double-wrapped in plastic wrap and frozen (without the frosting) in an airtight container or Ziploc bag for up to 3 months. They can be defrosted at room temperature. For best results, it’s best to make the frosting fresh.
Similar recipes to try
Nothing beats a muffin for breakfast or as an afternoon treat with a cup of coffee or tea. If you’re eager to try more delicious muffin recipes, check out these Low-Carb Strawberry Shortcake Muffins, which taste like summer and are beautiful enough to serve for dessert. For something a little more traditional, whip up a batch of these tender Keto Cinnamon Sugar Muffins. I especially love these with a cup of milky chai tea! Craving something savory instead? Pair these Maple-Bacon Cornbread Muffins with a side of High-Protein Scrambled Eggs With Cottage Cheese, and your day will certainly be off to a great start!
Carrots On Keto, And A Carrot Cake Keto Muffins Recipe
Ingredients
For The Muffins:
- 1/2 cup butter softened
- 3/4 cup monk fruit sweetener or another low-carb granulated sweetener, like erythritol or allulose
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 2 cups almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups grated carrots
- 3/4 cup chopped walnuts
For The Cream Cheese Frosting:
- 3 tablespoons butter softened
- 6 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/2 cup powdered erythritol
- Pinch of salt
- 1/2 tablespoon heavy cream or more, as needed
Instructions
To Make The Muffins:
- Preheat the oven to 350°F and line 8 holes of a muffin tin with paper liners.
- In a large mixing bowl, cream together the butter and sweetener until light and fluffy.
- Add the eggs, vanilla, cinnamon, and ginger, and mix again until well combined.
- Add the almond flour, salt, baking soda, and baking powder, and stir until combined. Fold in the carrots and walnuts.
- Spoon the batter into the lined tin, filling each hole almost to the top.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely on a wire rack.
To Make The Cream Cheese Frosting:
- Combine all frosting ingredients in the bowl of a stand mixer, then use the whisk attachment on high speed until the mixture is light and fluffy. If the mixture is too thick, thin it out with a splash of heavy cream.
- Divide the frosting over the muffins and enjoy.
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