share this post

Keto Carrot Cake Muffins with Cream Cheese Frosting

4.89 from 298 votes
Jump to Recipe Pin This Recipe!

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These keto carrot cake muffins are incredibly moist with a flavorsome crumb filled with crunchy pieces of pecans.

Bonus, each of these keto muffins only contains 4.5 grams of net carbs per serving, and they are dairy-free if you don’t add the cream cheese frosting.

Is Classic Carrot Cake Keto-Friendly?

No, a classic carrot cake recipe is not keto-approved, and it’s not because it contains carrots!

But don’t worry this Carrot Cake Muffins recipe is 100% Keto-friendly!

Surprisingly, 100 grams of raw carrots contain only 6.8 grams of net carbs – keep in mind that broccoli, a popular keto vegetable contains 4 grams of net carbs per 100 grams.

So the issue with a regular carrot cake recipe is the carbs from the wheat flour and sugar!

In fact, each muffin will only get a small amount of carrot, resulting in only 3.9 grams of net carbs per serving.

Keto almond flour Carrot Muffins

How To Make Keto Carrot Cake Muffins

These are gluten-free almond flour carrot cake muffins made with only a few dairy-free ingredients. No coconut flour needed!


  • Almond flour – use ultra-fine almond flour for the best texture. Almond meal adds a gritty texture to the crumb.
  • Large eggs – at room temperature. This recipe doesn’t work with egg replacer like flax eggs.
  • Melted coconut oil – or melted butter, but I prefer the texture with coconut oil. It’s lighter.
  • Unsweetened almond milk – you can use any keto milk like hemp milk, cashew milk.
  • Baking powder  – if you prefer to use baking soda, use only 1 teaspoon in the recipe below.
  • Vanilla extract
  • Erythritol -you can use a combination of brown sugar-free erythritol and regular erythritol to increase the moist crumb of these carrot cake almond flour muffins.
  • Shredded carrots – finely shredded with a hand grater or food processor.
  • Cinnamon
  • Nutmeg
  • Ginger
  • Chopped pecans or chopped walnuts or macadamias
  • Salt

Preparing Ingredients

There are quite a few simple ingredients involved in this recipe.

First, measure each of them using small bowls, so you don’t forget any of them while making the recipe.

Start with shredding the peeled carrots in a food processor.

Then, measure the remaining ingredients into small individual bowls.

Keto carrot cake cupcakes

Combining Ingredients

In a large bowl, beat the eggs with sweetener, vanilla, almond milk, and coconut oil.

In another bowl, combine the dry ingredients: almond flour, cinnamon, nutmeg, salt, baking powder.

Then, gradually add the flour mix into the wet ingredients and stir until the batter is smooth.

Finally, stir in shredded carrots and chopped pecans and fill evenly a 12-muffin tin filled with a paper liner.


Bake the carrot cake muffins in the center rack of your oven for 25-35 minutes.

You know they are ready when the top is golden brown and a skewer inserted in the center of the muffin comes out clean.


Transfer the baked muffins to a cooling rack and wait for a few hours before frosting. The muffins get their best texture after 2 hours.

If you want to turn these carrot cake muffins with almond flour into cupcakes, add my cream cheese frosting on top! But first, make sure the muffins are cool, or the frosting will melt.

Pipe your frosting on top of each muffin using a piping bag.

Making The Frosting

All you need to make a keto vanilla cream cheese frosting are:

  • Cream cheese – cream cheese is an excellent keto-friendly dairy product.
  • Unsalted butter
  • Vanilla extract
  • Powdered sweetener – you can use powdered erythritol or allulose or any keto powdered sweetener you love

In a large mixing bowl or the bowl of your stand mixer, add softened butter and cream along with vanilla and powdered sweetener.

Using the whisk attachment, beat the ingredients together on medium/high speed until light and fluffy.

Pipe the frosting on top of each muffin.

Keto Low carb Carrot Cake Muffins


You can’t add too many sprinkles to keto cupcakes because they are made of sugar.

But there are many toppings that you can sprinkle on top of your keto cupcakes to add color, texture and make cute keto cupcakes.

The best keto cupcakes toppings are:

  • Chopped nuts – finely chopped walnuts, pecans, macadamia, or peanuts.
  • Shredded coconut – even better, add toasted coconut flakes. It tastes delicious with the moist crumb of these keto carrot cupcakes.
  • Spices – a pinch of cinnamon, ginger, all spices, or unsweetened cocoa powder!

Want To Save This Recipe?

Enter your email & get this recipe sent to your inbox.

This field is for validation purposes and should be left unchanged.

Storage Instructions

These muffins store well for up to 4 days in a sealed box in the fridge.

You can also freeze these muffins in an airtight container and thaw the mat room temperature the day before.

Frequently Asked Questions

Can I Add Extra Toppings?

You can customize this keto carrot cupcake recipe by adding some lovely ingredients in the batter, like 1/2 cup of:

  • shredded coconut 
  • chopped walnuts instead of the pecans

You can’t add crushed pineapple or sultanas to this recipe. These are not keto-approved fruits, and it would too much raise the sugar and carbs amount per muffin.

How Many Keto Carrot Cake Cupcakes Can I Eat?

Luckily you can make keto-friendly carrot cake muffins using a combination of:

Of course, carrots are not the best keto vegetables to eat daily or in large quantities, because they contain 6.8g of net carbs/100 grams.

But we are not talking about eating 1 cup of carrots for a meal!

On a keto diet, you limit your intake to roughly 25 grams of net carbs per day, so eating 100 grams of carrot will quickly add up to 6.8 grams of net carbs that are not fulfilling. But, using 1 cup (128 grams) of raw carrots to make 12 carrot cake keto muffins is totally fine!

Low carb Carrot Cake Muffins

More Keto Muffin Recipes

If you love baking keto muffins, I have plenty of other low-carb keto recipes for you to try.

Below I listed my favorite keto muffins and cupcakes recipe for you:

Have you made these keto carrot muffins? Share a comment or review below. I love to hear your feedback on my recipes.

XOXO Carine

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Gluten free Carrot Cake Muffins

Keto Carrot Cake Muffins

Keto carrot cake muffins, an easy 1-bowl almond flour carrot cake muffin recipe with only 4.5 grams of net carbs per serving
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 12 muffins
Serving Size: 1 muffin (with frosting)
4.89 from 298 votes


Cream cheese frosting

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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 2535 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


  • 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.


The nutrition panel includes the frosting, one muffin without frosting contains only 3.9 grams of net carbs.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 muffin (with frosting)
Yield: 12 muffins


Serving: 1 muffin (with frosting)Calories: 351.6 kcal (18%)Carbohydrates: 7.8 g (3%)Fiber: 3.3 g (14%)Net Carbs: 4.5 gProtein: 8.5 g (17%)Fat: 33.9 g (52%)Saturated Fat: 13.8 g (86%)Trans Fat: 0.1 gCholesterol: 77.9 mg (26%)Sodium: 169.1 mg (7%)Potassium: 103.2 mg (3%)Sugar: 2.2 g (2%)Vitamin A: 2276.2 IU (46%)Vitamin C: 0.7 mg (1%)Calcium: 135.8 mg (14%)Iron: 1.5 mg (8%)
Keto carrot cake muffins
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

Posted In:

Leave a comment

4.89 from 295 votes (287 ratings without comment)

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    29 Thoughts On Keto Carrot Cake Muffins with Cream Cheese Frosting
  1. 5 stars
    These are beyond yummie! Follow the recipes to a T and they will come out perfect. If you need to quench that sweet tooth on your Keto journey, these will not disappoint.

  2. Hi!
    I usually use sunflower or almond butter as a substitute for oil in muffins. Do you think that would that work well in this recipe? Excited to try it!!

  3. 5 stars
    Hello, your recipe looks delicious and I can’t wait to try it out! Can I use unrefined sugar instead of the artificial sweetener? Will the muffins still come out ok?

  4. 4 stars
    Is there anything that could be used in place of cream cheese in icing (dairy- free option?). Carrot cake is my old fave treat but I can’t have dairy anymore.

  5. Is there something else I can sub instead of coconut oil? My partner can’t stand anything coconut so I need to only use recipes that don’t call for any coconut in them. This kind of limits what I make since a majority of recipes use either coconut flour or coconut oil.

  6. 5 stars
    I made these and they were delicious! The only thing I would use powdered Swerve ( or similar instead of granulated.My frosting was a little gritty. Other than that a definite hit!

  7. Hi Carine. This recipe looks good. I want to give it a try, but want to make only a half recipe. I can easily halve all the ingredients, except for the eggs. 1 1/2 eggs, means wasting half an egg (which I hate doing). But also, I’m not sure how much I would remove if I used two eggs – how to make that measurement. What do you suggest?

  8. 5 stars
    These carrot muffins with cream cheese icing are amazing!!! Huge hit with my family who are not Keto! That’s when you know it’s a fabulous recipe!!! Your recipes are my go to and they are always great. Thank you 🤗


The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.