Are you on the hunt for a deliciously satisfying treat that won't derail your low-carb lifestyle? Look no further! These Low Carb Carrot Cake Muffins are not only easy to make, but they also promise to delight your taste buds with every bite. Bursting with the natural sweetness of grated carrots and a hint of warm cinnamon, these muffins are perfect for breakfast, a snack, or even dessert! With just 35 minutes from prep to plate, you'll be amazed at how quickly you can whip up a batch that yields a dozen delightful muffins. Ready to indulge without the guilt? Let’s dive into this mouthwatering recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Low Carb
Serves: 12 muffins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup grated carrots
- 3 large eggs
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper muffin liners, or lightly grease with cooking spray.
- In a large mixing bowl, combine the almond flour, erythritol, cinnamon, baking powder, and salt. Whisk these dry ingredients together until well blended and free of any lumps.
- In a separate medium bowl, crack the three large eggs and whisk them until they become smooth and slightly frothy.
- Add the grated carrots to the egg mixture and stir to combine, ensuring the carrots are evenly distributed.
- Pour the wet ingredients into the dry ingredient mixture and mix thoroughly with a spatula or wooden spoon until a consistent batter forms.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter equally among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with a light sprinkle of cinnamon or top with a low-carb cream cheese frosting before serving.
Tips
- Choose Quality Ingredients: Opt for high-quality almond flour and erythritol for the best flavor and texture. Freshly grated carrots will also enhance the taste of your muffins.
- Don’t Skip the Whisking: Make sure to whisk the dry ingredients well to avoid any lumps. This ensures an even distribution of flavors throughout the muffins.
- Eggs at Room Temperature: For a fluffier muffin, let your eggs sit at room temperature for about 10 minutes before whisking them. This helps create a better rise.
- Customize Your Muffins: Feel free to add in your favorite mix-ins! Chopped pecans, shredded coconut, or even a few sugar-free chocolate chips can elevate your muffins even further.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 22-minute mark. A toothpick should come out clean when they’re ready.
- Storage Tips: Keep any leftover muffins in an airtight container at room temperature for up to three days, or refrigerate them for a week. You can also freeze them for longer storage—just reheat when you're ready to enjoy!
- Frosting Options: For an extra special treat, try topping your muffins with a low-carb cream cheese frosting or a light dusting of cinnamon before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 7g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 65mg
