Carrots On Keto, And A Carrot Cake Keto Muffins Recipe
Made with nutty almond flour, sweet grated carrots, and aromatic spices, these muffins are such a delectable low-carb keto treat!
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.
Nutrition
Calories: 499kcalCarbohydrates: 36gProtein: 12gFat: 47gSaturated Fat: 17gSodium: 431mgFiber: 5g
Tried this recipe?Let us know how it was!