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prep time
10 min
cook time
20 min
ready time
30 min
Keto Carrot Cake Muffins
These Keto carrot cake muffins are incredibly delicious and have the perfect nut crunch. They are low in carbs and require just a few staple Keto ingredients to whip together. They take only 20 minutes to bake and require less than 10 minutes of active preparation. Moreover, they make a good breakfast and snack option to prep ahead and enjoy throughout the week.
How do you store these Keto carrot cake muffins?
These Keto muffins keep well for up to 4 days in the fridge. To store these Keto carrot cake muffins, transfer them to an airtight container after they have cooled. To keep them for longer than 4 days, freeze the cooled muffins in an airtight container or a zip-lock bag for up to 1 month. Thaw the muffins completely at room temperature before eating. Serve with a warm cup of coffee or tea.
Are classic carrot cake muffins Keto?
Classic carrot cake muffins are typically not Keto friendly. They contain high-carb ingredients like all-purpose flour, refined sugar, and huge quantities of shredded carrots, which are generally a little high in carbs. However, these Keto carrot cake muffins are made with low-carb ingredients like almond flour, erythritol, walnuts, and a small amount of shredded carrot, hence being lower in total net carbs per muffin. They are a great alternative to classic carrot cake muffins when on a Keto diet.
When is the best time to eat these Keto muffins?
These Keto carrot cake muffins can be enjoyed at any time. They are delicious to enjoy for breakfast or as a snack. They are also perfect for a late-night dessert with warm tea. If you love carrot cake muffins, make double the number of these Keto treats, store them in an airtight container in the fridge, and enjoy them throughout the week.
Net Carbs
3 g
Fiber
2.7 g
Total Carbs
5.8 g
Protein
6.9 g
Fats
20.5 g
225 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
3 medium
Almond milk
0.13 cup
Erythritol Granulated
0.25 cup
Coconut Oil
3 tbsp
Vanilla extract
1 tsp
Almond flour
1.25 cup
Baking powder
1 tsp
Ginger, ground
0.25 tsp
Nutmeg
0.13 tsp
Cinnamon
0.75 tsp
Salt
0.13 tsp
Carrots
0.5 cup, grated
Walnuts
0.5 cup, chopped
Recipe Steps
steps 7
30 min
Step 1
Preheat the oven to 180C (350F). Line a 6-hole muffin tray with paper liners. Set aside. Finely chop the walnuts and grate the carrots.Step 2
In a medium-sized bowl, whisk the eggs, almond milk, erythritol, melted coconut oil, and vanilla extract, using a hand-held mixer until well incorporated. In a separate bowl, whisk together the almond flour, baking powder, ginger, nutmeg, cinnamon, and salt.Step 3
Add the dry mixture into the bowl with the wet ingredients gradually in two batches while gently mixing. Ensure the dry ingredients are well incorporated into the wet ingredients and no lumps are formed. The final batter should be thick and of uniform consistency.Step 4
Add in the shredded carrots and ¼ cup finely chopped walnuts. Fold into the batter gently. Stop mixing once the carrots and walnuts are fully coated in the muffin batter.Step 5
Use an ice cream scoop to portion out the batter evenly among 6 muffin holes. This ensures that each muffin has the same amount of batter hence an equal amount of carbs per muffin. Sprinkle approx. 1 tsp of crushed walnuts on each muffin.Step 6
Transfer the muffins to the preheated oven. Bake for 20 minutes. They are well baked when a toothpick inserted in the middle of the muffins comes out clean.Step 7
Allow the muffins to cool for about 10 minutes in the muffin tray when done baking. Gently remove them from the tray and transfer them to a cooling rack for another 30 minutes to cool completely before serving.
Comments
knrfredricksonf5bb 2 years ago
Very good! Not too sweet with great texture. In the instructions it says 6 muffin holes but, it is 8 as described in the description. I will make and bake these again. I used silicone muffins cups and the muffins came out easily.