Keto is my life. It’s hard to believe that 6 months ago, I was given a book that said give up carbs, sugars and all comfort foods and you will feel like a brand new person. Wanting to loose weight it was ideal at the time. Six months in, I realize it’s not a fad diet or a way to loose weight, but rather a lifestyle. I have more energy, my body doesn’t ache like it did and I feel emotionally stronger. The foods I eat taste fantastic and with a little imagination you can eat just about anything you did before will a healthy twist.
As Easter approached, I began seeing recipes for carrot cake popping up everywhere. My mouth was watering! Sweet carrot in moist muffin tin topped with cream cheese icing? What’s not to love! The sugar and high carb count that’s what! I have been very strict on my carrot intake as they are higher in carbs then other vegetables, but once in awhile, they are a tasty treat! I set on a mission to find a Keto friendly way to make this delicious spring treat and the results were fabulous!
The muffins turned out perfectly! They were moist and tastes exactly like carrot cake. The icing was smooth and added a touch of sweetness that really pulled the muffin together. Best of all, it was made with healthy fats, like coconut and almonds and omitted flour and sugar! If you are looking for a taste breakfast treat, I highly recommend you give this recipe a try!
Keto Friendly, Low Carb Carrot Muffins
- 5 eggs
- 1 cup of butter melted
- 3 tbsp of Truvia
- 2 tsp vanilla
- 1 1/4 cups of carrots grated
- 1/2 Cup shredded unsweetened coconut
- 2/3 cup of almond flour
- 2 tsp ground cinnamon
- 1 tsp of cloves
- 2 tsp baking powder
- 1 tsp ginger
- 1/3 cup Walnuts (optional)
Cream Cheese Frosting
- 1 pkg of cream cheese
- 1 tbsp of truvia
Step 1: Preheat the oven to 350 F and spray or line a muffin tin with muffin cups.
Step 2: Melt butter in microwave and add to eggs, sugar and vanilla.
Step 3: Grate carrots using a cheese grater. Add to butter mixture.
Step 4: In a smaller bowl, mix almond flour, shredded coconut, spices and baking powder. (If adding walnuts add them now and reduce shredded coconut by half)
Step 5: Mix wet and dry ingredients in large bowl until well combined and pour into muffin tins.
Step 6: Bake for 15-20 minutes or until knife comes out clean.
Step 7: While muffins are baking, whip room temperature cream cheese with truvia until light and fluffy. Store in a plastic bag for piping later.
Step 8: Once muffins are cooled, cut the corner of the frosting bag and pipe onto the muffins.
Store in refrigerator!