These Keto Carrot Muffins are a delightfully sweet and nutty treat for breakfast or a snack, without the extra carbs! They have the cozy flavors of cinnamon and nutmeg, grated carrots for a bit of natural sweetness, and they’re completely gluten-free and sugar-free, so you can enjoy them guilt-free.
Equipment Needed
- Muffin tin (12-cup)
- Muffin liners or non-stick spray
- Mixing bowls
- Grater for carrots
- Whisk and spatula
- Measuring cups and spoons
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/2 cup powdered erythritol (or your preferred keto sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients:
- 3 large eggs, at room temperature
- 1/4 cup melted coconut oil or butter
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
Additional Ingredients:
- 1/2 cup grated carrots (about one medium carrot)
- 1/4 cup chopped walnuts or pecans (optional, for extra texture)
Step-by-Step Instructions
1. Preheat and Prepare Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with non-stick spray to prevent sticking.
2. Mix the Dry Ingredients
In a mixing bowl, whisk together almond flour, powdered erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything is well combined to evenly distribute the flavors.
3. Combine Wet Ingredients
In a separate bowl, beat the eggs until smooth. Whisk in melted coconut oil (or butter), almond milk, and vanilla extract until the mixture is well blended.
4. Add Carrots and Nuts
Add the grated carrots and chopped walnuts or pecans to the wet ingredients, stirring gently to combine.
5. Mix Dry and Wet Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined—be careful not to overmix, as this can make the muffins dense.
6. Fill the Muffin Tin
Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full. This will give the muffins room to rise as they bake.
7. Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool and Serve
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Tips for Perfect Keto Carrot Muffins
- Avoid Overmixing: Overmixing can make almond flour muffins a bit tough, so mix just until everything is combined.
- Use Fresh Carrots: Freshly grated carrots bring the best flavor and texture. Pre-shredded carrots can be too dry.
- Add Extra Flavor: Feel free to add a handful of unsweetened shredded coconut or a dash of orange zest for a little extra flavor.
Storage Instructions
Store these muffins in an airtight container in the fridge for up to 5 days. They also freeze well! Wrap individually and freeze for up to a month. Just thaw in the fridge or microwave before eating.
FAQs
Q: Can I use coconut flour instead of almond flour?
Almond flour is preferred for texture, but if you use coconut flour, start with only 1/2 cup as it absorbs a lot of moisture. You may need to increase the liquid ingredients, too.
Q: How can I make them even sweeter?
Add a few drops of liquid stevia or another 1/4 cup of keto-friendly sweetener if you prefer a sweeter muffin.
Q: Can I add cream cheese frosting?
Absolutely! Try a simple keto cream cheese frosting by blending softened cream cheese, powdered erythritol, and a bit of vanilla.
Nutrition Information (Per Muffin)
- Calories: 170
- Fat: 15g
- Carbohydrates: 5g (Net Carbs: 3g)
- Fiber: 2g
- Protein: 5g
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