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
INGREDIENTS
- 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:
- 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.
- 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