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Carrot Cake Muffin sliced in half on a plate so you can see the inside
Servings: 12 Muffins

Low-Carb Carrot Cake Muffins

4.50 from 4 votes
Healthy sugar-free low-carb Carrot Cake Muffins are a moist, fluffy, delicious breakfast, snack or dessert for any occasion!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup full-fat canned coconut milk
  • 3 large eggs
  • 1 tsp pure vanilla extract optional
  • 2 tsp cider vinegar or lemon juice
  • 3 cups Almond Flour
  • ⅔ cup unsweetened shredded coconut
  • 2/3 cup sugar-free sweetener*
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg optional
  • 1/4 tsp sea salt
  • 1 large carrot grated (about 1 cup)
  • ½ cup raw pecans or walnuts chopped

Optional Glaze:

Instructions

  • 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.
    Wet ingredients for muffins in a red mixing bowl.
  • Add the almond flour, unsweetened shredded coconut, sugar-free sweetener, baking soda, ground cinnamon, ground ginger, ground nutmeg, and sea salt (dry ingredients) to the mixing bowl and stir well until a thick dough forms.
  • Stir the grated carrot and chopped nuts into the batter until everything is well-combined.
    grated carrots and chopped pecans on top of muffin batter.
  • Transfer the muffin batter to the prepared muffin pan, filling the muffin papers all the way up.
    Muffin tray with muffin batter in the holes
  • Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the muffins test clean.
    Carrot muffins fresh out of the oven in an oven tray
  • Allow the muffins to cool completely before glazing them and serving. If you're making the optional glaze, simply stir the sugar-free powdered sugar and lemon juice (or water) together in a mixing bowl until it's creamy.
    Sugar-free glaze in a bowl
  • Drizzle the glaze over the muffins.
  • Serve the muffins and enjoy!
    horizontal top down image of muffins on plates with carrots and a napkin to the side

Notes

*If you don't follow a sugar-free diet, you can substitute maple sugar or regular cane sugar for the sugar-free sweetener.
Store any leftover carrot cake muffins in an airtight container in the refrigerator for up to 7 days. You can also transfer the muffins to a zip lock bag and freeze them for up to 3 months.

Nutrition

Serving: 1Muffin (of 12), Calories: 278kcal, Carbohydrates: 14g, Protein: 11g, Fat: 21g, Saturated Fat: 7g, Fiber: 4g, Sugar: 3g
Course: Breakfast
Cuisine: American
Keyword: almond flour, keto carrot cake cupcakes, keto carrot cake muffins, keto carrot muffins, keto muffins, low-carb carrot cake muffins, low-carb muffin recipes, sugar-free cream cheese frosting, sugar-free icing, sugar-free muffins
Author: Julia
https://www.theroastedroot.net/low-carb-carrot-cake-muffins/