Go Back
Keto Carrot Muffins

Keto Carrot Muffins

Allan
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Tin (12-cup)
  • Muffin liners or non-stick spray
  • Mixing Bowls
  • Grater for carrots
  • Whisk and spatula
  • Measuring cups and spoons

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup powdered erythritol
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 cup grated carrots
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with non-stick spray to prevent sticking.
  • 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.
  • 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.
  • Add the grated carrots and chopped walnuts or pecans to the wet ingredients, stirring gently to combine.
  • 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.
  • 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.
  • 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.
  • 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.