KETO CARROT CAKE CREAM CHEESE MUFFINS
Keto Recipes

KETO CARROT CAKE CREAM CHEESE MUFFINS

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These Keto & low carb carrot muffins are loaded with a yummy sweetened cream cheese filling. The gluten free muffins are like cheesecake surrounded by carrot cake.

DURATION

Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes | Servings: 12 people | Calories: 204

INGREDIENTSKETO CARROT CAKE CREAM CHEESE MUFFINS

  • 4 eggs separated
  • 1 teaspoon cream of tartar
  • ¼ cup powdered erythritol or Swerve
  • ¼ teaspoon stevia extract powder
  • ½ cup almond flour
  • ½ cup coconut flour or oat fiber
  • ¾ cup carrots
  • ½ teaspoon baking powder
  • ¼ cup almond milk
  • ¼ cup oil coconut or avocado
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • ¼ cup chopped pecans

Filling:KETO CARROT CAKE CREAM CHEESE MUFFINS

  • 8 ounces cream cheese
  • 1 egg
  • 1 tablespoon coconut flour
  • ¼ cup powdered erythritol or Swerve
  • ¼ teaspoon stevia extract powder
  • ½ teaspoon vanilla extract

INSTRUCTIONS

  • Beat egg whites and cream of tartar until stiff peaks form.KETO CARROT CAKE CREAM CHEESE MUFFINS
  • In separate bowl, mix egg yolks, erythritol, stevia, almond flour, oat fiber, almond milk, oil, baking powder, allspice, cinnamon and carrot until well combined.
  • Gently fold in egg whites and pecans.

 

  • Pour batter evenly into well greased 12 muffin pan.

Filling:

  • Beat cream cheese with egg, coconut flour, ¼ cup erythritol, ¼ teaspoon stevia, and ½ teaspoon vanilla until well blended.
  • Place a couple heaping teaspoons over each muffin.
  • Bake at 350ºF for 20-25 minutes or until muffin is set.

NUTRITION FACTS

Serving: 1 Muffin | Calories: 204 | Carbohydrates: 7g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 111mg | Potassium: 144mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1689IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg | Net Carbs: 4 g

Net carbs per muffin using oat fiber instead of coconut flour: 2g

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