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Keto Carrot Cake Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 87 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

These Keto Carrot Cake Muffins offer a low-carb, gluten-free spin on the classic carrot cake with a tender crumb, warm cinnamon flavor, and subtle sweetness from natural sweeteners. Moist and packed with shredded carrots and coconut flakes, they're perfect for a healthy breakfast or snack that fits a ketogenic lifestyle.

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 2 tsp cinnamon
  • 1 tsp baking powder

Wet Ingredients

  • 2 oz half and half
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/4 cup Joy Filled Eats Sweetener (or alternative keto-friendly sweetener)

Add-ins

  • 3/4 cup shredded carrots
  • 1/2 cup coconut flakes

Instructions

  1. Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line two 8-cup muffin tins with paper liners and lightly spray with cooking spray to prevent sticking.
  2. Mix Ingredients: In a food processor, combine the almond flour, sweetener, half and half, melted butter, eggs, cinnamon, and baking powder. Process until the batter is smooth and well combined.
  3. Add Carrots and Coconut: Transfer the batter to a mixing bowl and gently fold in the shredded carrots and coconut flakes until evenly distributed.
  4. Fill Muffin Cups: Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  5. Bake: Bake the muffins in the preheated oven for 25 to 35 minutes, or until the tops are firm to the touch and golden brown around the edges.
  6. Cool and Serve: Remove the muffins from the oven and allow them to cool completely in the tins. Once cooled, remove from tins and enjoy as a delicious keto-friendly treat.

Notes

  • Joy Filled Eats Sweetener can be substituted with other keto-friendly sweeteners like erythritol or monk fruit sweetener.
  • Use unsweetened shredded coconut flakes to keep sugar content low.
  • Ensure carrots are finely shredded to blend smoothly into the batter.
  • Butter should be melted but not hot to avoid cooking the eggs prematurely.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Find it online: https://ivysrecipes.com/keto-carrot-cake-muffins-recipe/