Keto Carrot Cake Muffins
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| Keto Carrot Cake Muffins |
I've always been a fan of carrot cake, and in keto, you can always find a way around it.
These creative Carrot Cake Muffins are perfect.
Makes 7 muffins, you can double it.
Recipe By: Karla
Ingredients:
Dry: - - Almond flour: 70 gr
- - Baking powder: 1 tsp
- - Cinnamon: 1 tsp
- - Striped nutmeg: 1/4 tsp
- - Erythritol: 35 gr
- - Walnuts: 30 gr (I chopped them a bit. You can use pecans too.)
Wet:
- - Unsalted Butter: at room temperature, 40 gr (~ 3 tbsp)
- - Eggs: 1
- - Vanilla: 1 tsp
- - Carrot: hatched, 80 gr
Instructions: Watch video below 👇
- - Preheat in the oven to 350 F (175 C) and prepare a tray greased or with cupcake liners.
- - Beat the butter and erythritol with the hand mixer until creamy. Add the egg and vanilla, and beat until you have a homogeneous mixture. Reserve.
- - Mix all the dry ingredients well, adding the nuts last. Add the grated carrots.
- - Combine this mixture with the wet mixture, stirring well.
- - Divide the mixture into the cupcake liners with a spoon.
- - Take to the oven for 25-30 mins (until a toothpick comes out clean in the center). Let cool in the mold before removing.
Ros Frosting- is a simple buttercream, equal parts cream cheese and butter (at room temperature both), a few drops of lemon, a little vanilla extract, and sweetener to taste. Let the cupcakes cool completely before frosting them!
For decoration, you can use caramelized walnuts with erythritol (roast them in a pan, put erythritol, water, and butter, remove them and let it dry until they are crunchy.)
Nutrition Informations per 1 serving
- Calories 129
- Net carbs 3g
- Protein 3g
- Fat 12g
