Get ready to fall in love with these moist keto Muffins with Carrots that are loaded with cozy spices and just the right amount of sweetness. Whether you’re on the go or simply need a snack fix, these fluffy, low-carb muffins will hit the spot every time!
With the official first day of Fall right around the corner (how?!), I’m all about the cozy vibes. You know, the London fog lattés and the pumpkin spice everything.
INGREDIENTS FOR KETO FRIENDLY CARROT MUFFINS
These keto-friendly muffins with carrots are the perfect blend of sweet and spice without the sugar overload! They’re fluffy, moist, and totally satisfying, whether you’re craving a guilt-free snack or an easy breakfast. Packed with wholesome ingredients like almond flour, coconut oil, and plenty of fresh carrots, these muffins will make you forget you’re even on the keto diet in the first place. Ready to dive in? Let’s break down the goodness in a little bit more detail down below:
- Almond Flour: This gluten-free, low-carb alternative to regular flour gives the muffins a soft, moist texture while keeping them keto. Almond flour adds healthy fats and a subtle nutty flavour that pairs perfectly with the carrots. RECIPE NOTE: If you’re not on the keto diet, you can absolutely swap the almond flour and coconut flour for regular all-purpose flour. To do so, use 2 cups of all-purpose flour in place of the almond flour and skip the coconut flour completely.
- Coconut Flour: A little bit of coconut flour goes a long way! It absorbs moisture and helps to give these muffins structure. Plus, it adds a touch of sweetness without extra carbs.
- Flaxseed Meal (optional): This is ground flaxseed (aka milled flaxseed) and is packed with fiber and omega-3s. It adds a slightly nutty flavour and helps give the muffins a more hearty texture. It’s totally optional, but I like it adding it in because it’s a great and subtle way to boost nutrition!
- Baking Powder: Gives these muffins their lift and makes them rise beautifully in the oven.
- Cinnamon: Warm and cozy, cinnamon adds that perfect fall spice flavour that goes so well with carrots. It’s basically the heart and soul of these muffins with carrots.
- Ground Ginger: A little spicy kick from ginger brightens up the flavour profile and adds a hint of warmth.
- Nutmeg: Nutmeg is like the quiet sidekick to cinnamon, adding a sweet, nutty undertone that deepens the spice mix.
- Salt: Just a pinch of salt balances the sweetness and brings out all the flavours.
- Granulated Erythritol: This is a keto-friendly, zero-calorie sweetener that gives these muffins the right amount of sweetness without any sugar. You can also use monk fruit or your favourite keto sweetener. RECIPE NOTE: If you’re not following a low carb or keto diet, feel free to use the same quantity of regular sugar instead.
- Eggs: Bind everything together and add a rich, moist texture. They’re key to giving the muffins structure while keeping them light and fluffy.
- Almond Milk (unsweetened): A low-carb milk alternative that keeps the batter moist without adding unnecessary carbs. You can swap for coconut milk or another dairy free alternative if you prefer!
- Coconut Oil: This healthy fat adds moisture and a subtle hint of coconut flavour, though you can use butter instead if that’s your thing.
- Vanilla Extract: Adds a sweet, fragrant note that enhances all the other flavours. It’s a must for that classic muffin taste!
- Liquid Stevia (optional): Adds a little extra sweetness to balance out the almond flour and carrots. It’s totally optional, but if you like things a bit on the sweeter side, go for it!
- Grated Carrots: The star of the show! Freshly grated carrots add natural sweetness, moisture, and colour to these muffins. Plus, they sneak in some extra nutrients while keeping things tasty.
- Chopped Walnuts or Pecans (optional, not pictured): For a little crunch and extra richness, these nuts make the muffins feel extra indulgent. However, you can leave them out if you prefer nut-free carrot muffins.
- Unsweetened Shredded Coconut (optional, not pictured): Adds a little tropical vibe and texture to your muffins, along with some extra healthy fats.
- Raisins or Chopped Dates (optional, not pictured): While these will add a few extra carbs, they give a burst of natural sweetness and a chewy texture that contrasts beautifully with the muffin crumb. You can totally skip them if you want to stay strict keto!
HOW TO MAKE LOW CARB MUFFINS WITH CARROTS (KEY TIPS)
You can find full instructions for how to make these low carb carrot muffins in the recipe card down below, but here are a few quick tips to keep in mind:
- Finely grate the carrots. For the best texture, use the fine side of a box grater to grate the carrots. This will help them blend seamlessly into the batter and add moisture without chunky bits.
- Let your eggs come to room temperature before mixing. This helps them blend more easily with the other ingredients and ensures a smooth batter.
- Measure flours accurately. Spoon the almond and coconut flour into your measuring cups, then level them off. This prevents packing the flour, which can result in dry muffins.
- Make sure your baking powder is fresh. Expired baking powder won’t give your muffins the rise they need.
- Use muffin liners to make removal easy, or if you prefer a liner-free look, generously grease the muffin tin with coconut oil or butter to prevent sticking. This ensures your muffins pop out smoothly without leaving crumbs behind!
- Customize sweetness. If you prefer sweeter muffins, feel free to adjust the amount of erythritol or add a few more drops of liquid stevia. Taste the batter and adjust as needed. EXTRA TIP: Nuts, shredded coconut, or even a few keto-friendly chocolate chips can add great texture and flavour. Be sure to fold them in gently.
- Don’t overmix the batter. Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the muffins dense and tough.
- Evenly distribute the batter. To get uniform muffins, use a large cookie scoop or an ice cream scoop to evenly portion the batter into the muffin cups. This ensures all your muffins are the same size and bake evenly!
- All ovens are different and baking time may vary. Keep an eye on your muffins with carrots, especially in the last few minutes, to ensure nothing burns. EXTRA TIP: To check if your muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with just a few moist crumbs, they’re ready! If it’s still sticky with batter, give them a couple more minutes.
- Let the carrot muffins cool completely after baking. Keto baked goods can be delicate when warm, so let your muffins cool in the pan for at least 10 minutes before transferring them to a wire rack. This helps them firm up.
FREQUENTLY ASKED QUESTIONS
Carrots can turn green in muffins due to a reaction between the natural pigments in the carrots and certain ingredients or baking conditions. Specifically, when carrots are exposed to alkaline conditions, like those from baking soda or baking powder, the chlorophyll in the carrots can react and cause a greenish hue. This is more likely to happen if the batter is mixed for too long or if the pH balance of the recipe isn’t quite right.
Although it may look a bit unusual, the green colour doesn’t affect the taste or texture of your muffins—they’re still delicious and safe to eat!
The calorie count in a carrot muffin can vary widely based on the recipe and ingredients you use. On average, a standard carrot muffin made with regular flour and sugar might contain around 200-300 calories per muffin.
For this specific keto-friendly recipe, the calorie count will be lower due to the use of almond flour and erythritol instead of regular flour and sugar. Generally, you can expect each muffin to have approximately 150-200 calories, but this can vary based on the exact ingredients and portion sizes.
For the most accurate calorie count, input the specific ingredients and quantities into a nutrition calculator or app. This will give you a precise breakdown tailored to your recipe.
If you store them in an airtight container, carrot muffins can last up to a week in the fridge. Keeping them refrigerated helps maintain their freshness and prevents mold growth, especially if they contain moist ingredients like grated carrots. However, if you prefer your muffins at room temperature, they can be kept in an airtight container for 2-3 days.
Yes, you can definitely freeze carrot muffins! Freezing is a fantastic way to extend their shelf life and ensure you always have a delicious treat on hand. To freeze them, wrap each muffin tightly in plastic wrap or place them in a freezer-safe bag to protect against freezer burn. They’ll stay fresh for up to 3 months.
When you’re ready to enjoy, simply thaw them at room temperature or reheat them in the oven for a few minutes to bring back their just-baked texture. It’s a convenient way to make sure you always have a tasty snack ready to go!
MORE DELICIOUS MUFFIN RECIPES FOR YOU TO TRY
PUMPKIN CHOCOLATE CHIP MUFFINS
BLUEBERRY LEMON POPPYSEED MUFFINS
(KETO FRIENDLY) PUMPKIN MUFFINS
LOVE THIS RECIPE? PIN IT FOR LATER!
MUFFINS WITH CARROTS
Ingredients
DRY INGREDIENTS
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Flaxseed Meal (optional, adds fiber)
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 1/4 cup Granulated Erythritol (or your preferred keto sweetener)
WET INGREDIENTS
- 3 large Eggs room temperature
- 1/3 cup Unsweetened Almond Milk (or any low-carb milk)
- 1/2 cup Coconut Oil or Butter melted
- 1 tsp Vanilla Extract
- 1/2 tsp Liquid Stevia (optional, for added sweetness)
- 1.5 cups Carrots finely grated (about 2 medium carrots)
OPTIONAL ADD-INS
- 1/2 cup Walnuts or Pecans chopped
- 1/4 cup Unsweetened Shredded Coconut
- 1/4 cup Raisins or Chopped Dates (note this may slightly increase carb content)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners.
- In a large mixing bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, cinnamon, ginger, nutmeg, salt, and erythritol.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), vanilla extract, and liquid stevia until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the grated carrots and any optional add-ins like nuts, coconut, or raisins.
- Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
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