Let’s just admit that carrot cake is AWESOME! Keto Carrot Cake Muffins really take it to the next level. Convenient and easy to grab and go, these muffins will keep you coming back!
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Carrot Cake Muffins
My mom made the best carrot cake when I was a kid. I mean, I’m sure she still would if I asked her. BUT I wouldn’t be able to eat it anymore!
So, what’s a keto mom to do? Take her recipe and keto-ize it!
I originally made a keto cake, but it was tricky getting it to the right density and consistency.
So, I changed course and made them muffins as I have more control over what they will turn out like.
These muffins are like a cake in a muffin wrapper. Not quite like a cupcake, though.
The perfect amount of density, yet fluffy. Sweet, yet grounded.
My goal was to have them rise a bit, but not fluff up like cupcakes. You can fill the wrappers almost to the top because they will rise just a tad to fill it out without going over.
Sweeteners
I chose to use regular Lakanto monk fruit in the keto carrot cake muffin. But I used the golden Lakanto monk fruit in the frosting.
You could easily use regular monk fruit in the frosting if you don’t have the golden.
The golden monk fruit simply adds a very subtle maple flavor, almost undetectable if you didn’t know. So I really like that for some recipes!
Are carrots allowed on keto?
Of course they are! And don’t let anyone tell you any different!
It is my opinion that carbs should come from veggies first and there should be a healthy assortment of veggies in any keto diet.
Some veggies have more carbs than others. Carrots are on the higher end, but that doesn’t mean you need to stay away from them. Moderation is key!
Don’t let fruits and veggies be taboo on keto! You can even enjoy berries like raspberries and strawberries! These keto strawberry cupcakes are the perfect way to enjoy and delicious cupcake and get some healthy berries into your tummy!
RELATED – Are Veggies Optional?
Benefits of Carrots
I think most people think of eyes when they think of carrots. But the benefits go WAY beyond that. Let’s just briefly look at a few!
- Regulation of cholesterol
- Improvement of eye health
- Blood sugar regulation (I didn’t know this one)!
- Lowering of blood pressure
- Immunity boost
- Digestion help
- Reduced risk for stroke
AND MORE! Those are just a few of the health benefits of carrots. And again, keto should not keep you from a healthy, balanced, veggie-filled plate!
How to Make Powdered Erythritol or Monkfruit
Don’t spend money buying powered “sugar”. Make it yourself with a food processor! See below!
Note:
Definitely make sure you shred the carrots very well. While carrots are AWESOME – biting into a big carrot chunk in a dessert muffin isn’t always the best.
Other Muffins You Might Like
Chocolate Chip Pumpkin Muffins
Keto Carrot Cake Muffins
Equipment
Ingredients
Muffins
- 1 cup almond flour
- 1/2 cup low carb granular sweetener
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup olive oil
- 2 eggs beaten
- 3 small carrots shredded (about 1/2-3/4 cup shredded)
Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 1/4 cup low carb powdered sweetener
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 drops liquid stevia
Instructions
CAKE:
- Preheat oven to 350 degrees.
- Add muffin liners to muffin tin (12).
- In a large bowl, mix together almond flour, monkfruit, baking powder, cinnamon and salt. Combine well with a spatula or whisk.
- Add olive oil, eggs and shredded carrots and combine using hand beaters. Don't over mix, about 15-30 seconds should do it!
- Equally add batter to muffin tins.
- Bake for 40-45 minutes or until the center is cooked.
- Set aside to let cool.
FROSTING
- In a medium bowl, cream butter and cream cheese using clean beaters.
- Add monkfruit, heavy cream, vanilla, almond and stevia and continue beating until well blended.
- Frost cooled cupcakes and keep in an airtight container in the fridge!
Nutrition
References:
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
