LOW-CARB CARROT CAKE MUFFINS

Low-Carb Carrot Cake Muffins made grain-free, sugar-free, and dairy-free!

These healthier carrot muffins are fun and easy to make and include all the trappings of a delicious carrot cake.

– coconut milk – eggs – vanilla extract – cider vinegar or lemon juice – almond flour – shredded coconut – sweetener – baking soda – ground cinnamon – ground ginger

ingredients

01.

Preheat the oven to 350 degrees Fahrenheit and line a 12-hole muffin tray with muffin liners. Whisk together the full-fat canned coconut milk, eggs, and vanilla extract together in a large bowl.

Add the almond flour, unsweetened shredded coconut, sugar-free sweetener, baking soda, ground cinnamon, ground ginger, ground nutmeg, and sea salt to the mixing bowl and stir well until a thick dough forms.

02.

Stir the grated carrot and chopped nuts into the batter until everything is well-combined.

03.

04.

Transfer the muffin batter to the prepared muffin pan, filling the muffin papers all the way up.

Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the muffins test clean.

05.

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