KETO CARROT CAKE MUFFINS
EASY
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 Keto Carrot Cake Muffin batter is thick and consistent, stir in the grated carrots and finely chopped pecans.
5
Fill Muffin Tray
Transfer the keto 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 Keto Carrot Muffins
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 the Keto Carrot Cake Muffins 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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