These healthy carrot cake muffins are easy-to-whip up gluten-free and keto sweet treats that your family and friends will enjoy.
Ingredients and substitutes
Almond flour - It's a perfect gluten-free flour to use if you want moist and tender healthy carrot cake muffins. Make sure you use finely ground almond flour, not an almond meal!
Carrots - What carrot muffins recipe would it be without grated carrots?
Walnuts - Chopped walnuts will add an extra crunch and a lot of flavors. You can also use pecans, if you like them more!
Spices - Cinnamon, nutmeg, allspice (optional), vanilla, and a pinch of salt - a very common mix of spices for our healthy carrot muffins.
Baking powder - Since we use almond flour in this recipe, we need extra help to lift those muffins. Feel free to use gluten-free baking powder if you can't tolerate gluten.
Sweetener - I use a granulated sweetener blend of erythritol and stevia from Sukrin to make my sugar-free carrot muffins, but you can use whatever sweetener you like. If you follow a paleo diet, feel free to use coconut sugar instead (1:1 ratio).
Butter - I use unsalted melted butter, but coconut oil will work in this recipe too.
Eggs - Using eggs (at room temperature) will help bind all the ingredients together.
Step by step directions
Preheat the oven to 350F (175C) and line the muffin pan with parchment paper or silicone muffin liners.
In a large mixing bowl, combine almond flour, sweetener, baking powder, walnuts, spices, and salt. Set aside.
In another mixing bowl, combine the eggs, grated carrots, melted butter, and vanilla using a hand mixer until well incorporated and a homogenous consistency is reached.
Add the wet ingredients to the dry and mix well with a spatula until no dry ingredients remain.
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.
Remove the muffins from the oven and let them cool down in a muffin pan for 20 minutes. Then, remove onto a cooling rack until completely cooled.
Carbs in keto carrot muffins
These sugar-free carrot cake muffins can be enjoyed on a keto diet! You will get 6 muffins out of this recipe with only around 4g net carbs per muffin.
Cream cheese frosting - Make an easy frosting like in my GLUTEN-FREE KETO CARROT CAKE RECIPE and top it off to make delicious carrot cake cupcakes!
Simple icing - Mix some heavy cream with powdered sweetener of your choice and drizzle on top of our healthy muffins - YUM!
Sugar-free maple syrup - You can always buy some kind of sugar-free syrup, like from Lakanto, Sukrin, or ChocZero.
Unfortunately, you can't. Coconut flour and almond flour have too many differences to replace one another with a 1:1 ratio. If you're looking for a substitute, however, hazelnut or sunflower seed flours are a great choice.
Store your completely cooled muffins in an air-tight container with a paper towel on the bottom to prevent the muffins from becoming soggy too fast.
They will last for up to 4 days, if stored correctly.
More low carb recipes
Healthy carrot cake muffins recipe
- Muffin pan
- 1 cup (100g) almond flour
- ⅓ (70g) cup granulated sweetener, such as Sukrin or Swerve
- 1 tsp baking powder
- ⅓ cup (50g) chopped walnuts
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter, melted
- 3 large eggs, at room temperature
- 1 cup (100g) carrots, shredded
- ½ tsp vanilla
- Preheat the oven to 350F (175C) and line the muffin pan with parchment paper or silicone muffin liners.
- In a large mixing bowl, combine the first 8 ingredients (all dry) and set aside.
- In another mixing bowl, combine the last 4 ingredients (all wet) using a hand mixer until well incorporated and a homogenous consistency is reached.
- Add the wet ingredients to the dry and mix well with a spatula until no dry ingredients remain.
- 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.
- 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.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com