Keto Carrot Cake Muffins
A delightful low carb and keto carrot cake, single serve style! Wrapped up in a pretty cupcake wrapper!
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
Serving: 1muffinCalories: 251kcalCarbohydrates: 5gProtein: 4gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 18gCholesterol: 48mgSodium: 196mgFiber: 2gSugar: 1g
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