Description
These healthy carrot cake muffins are easy-to-whip up gluten-free and keto sweet treats that your family and friends will enjoy.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup 100g almond flour
- 1/3 cup 70g granulated sweetener such as Sukrin or Swerve
- 1 teaspoon baking powder
- 1/3 cup 50g chopped walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
Wet Ingredients
- 2 tbsp 28g unsalted butter, melted
- 3 large eggs, at room temperature
- 1 cup 100g carrots, shredded
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven: Preheat the oven to 350F (175C) and line the muffin pan with parchment paper or silicone muffin liners.
- Mix dry ingredients: In a large mixing bowl, combine the first 8 ingredients (all dry) and set aside.
- Mix wet ingredients: In another mixing bowl, combine the last 4 ingredients (all wet) using a hand mixer until well incorporated and a homogenous consistency is reached.
- Combine wet and dry: Add the wet ingredients to the dry and mix well with a spatula until no dry ingredients remain.
- Bake: Spread the batter between 6 muffin liners and bake for around 25-30 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden.
- Cool: Remove from the oven and let the muffins cool down in a muffin pan for 20 minutes. Then, remove onto a cooling rack until completely cooled.
Notes
- NET CARB: 4g
- Store your completely cooled muffins in an air-tight container with a paper towel on the bottom for up to 4 days.
