Low Carb Carrot Cake Muffins

Low Carb Carrot Cake Muffins

Delicious low carb & low calorie muffins


These low carb carrot muffins are not only a healthy alternative for a snack, but they are gluten & sugar free as well as extremely tasty. Click on the link for reasons & symptoms why gluten free is a great idea. https://www.medicalnewstoday.com/articles/322050




Reduced carb carrot cake recipes





Carrot Cake Muffins

Serves 8 – calories 191 cal – fats 15g – protein 8 g – net carb 1g – fibre 3g

  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp bicarb soda
  • 1/4 cup granulated monk fruit or stevia ( use less if you don’t want to sweet)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3 carrots
  • 30g butter
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup almond milk, unsweetened


  • 120g light cream cheese
  • 2.5 tbsp greek yoghurt
  • 1/4 cup powered monk fruit (use less if you don’t want to sweet)
  • 1 tsp vanilla extract



  1. Preheat oven to 160 degree C fan forced or 180 degrees C regular & prepare a muffin tin with paper liners or oil muffin tray
  2. Melt 30g butter & set aside to cool to room temperate, then grate the carrots
  3. In a seperate bowl add & combine almond meal, coconut flour, monk fruit, baking powder, bicarb soda, salt, cinnamon & nutmeg. Ensure there are no lumps
  4. In a seperate bowl whisk the eggs & add in almond milk, vanilla extract & grated carrots. Mix well to combine
  5. Pour the dry ingredients into the bowl with the wet ingredients & add the melted butter. Use a spatula to combine. Don’t over-mix or the muffins will not rise
  6. Spread the batter between 8 muffin liners & bake for approximately 25 mins, or until muffins are slightly golden brown. You can check that the muffins are cooked through by using a skewer or toothpick  inserted in the centre, it is comes out clean, the muffins are ready
  7. Remove from the oven & allow to cool for 20 mins before removing from muffin pan. Transfer to a cooling rack to cool completely
  8. While the muffins cool, prepare the cream cheese frosting. Whisk together room temperature cream cheese, yogurt, powdered monk fruit or stevia & vanilla extract until smooth. refrigerate the frosting until ythe muffins are ready to frost.
  9. Once muffins are completely cool, spread frosting evenly over each muffin
  10. NOTE: Substitute cream cheese & yoghurt with vegan cream cheese & coconut yoghurt for a dairy free version



Keto carrot cake recipe






For More information on low carb recipes click on links below






Picture of Chris Tompson

Chris Tompson