KETO CARROT CAKE MUFFINS

1-BOWL

INGREDIENTS

– 3 large Eggs – ½ cup Erythritol  – ⅓ cup almond milk – ⅓ cup Coconut Oil  – 2 tsp Vanilla Extract – 2 ½ cups Almond Flour – 2 tsp Baking Powder – 1 ½ tsp Ground Cinnamon – ¼ tsp Nutmeg – ½ tsp Ginger – ¼ tsp Salt – 1 cup Grated Carrots – ½ cup Pecans

Prep Ingredients

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.

1

Mix Wet Ingredients

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

2

Mix Dry Ingredients

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

3

Combine Ingredients

Stir in the dry ingredients into the wet ingredients gradually, stirring between each addition to gently incorporate the flour and avoid lumps.

4

Add Carrots

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

5

Fill Muffin Tray

Transfer the muffin batter evenly into the 12-muffin case. I used a mechanical ice cream scoop to be accurate and ensure that all muffins have the same size

6

Bake

Bake in an oven preheated to 350°F (180°C) 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.

7

Cooldown and Decorate

Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes  before eating or adding the frosting.

8

NET CARBS FAT PROTEIN

4.5 grams

33.9 grams

8.5 grams

SERVINGS

TIME

Serving: 1 Muffin Makes: 12 Muffins

Prep: 10 Minutes Cook: 20 Minutes

KETO CARROT CAKE MUFFINS

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