MUFFINS WITH CARROTS

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!

Prep Time 10

Cook Time 25

Total Time 35

Servings Muffins

Ingredients

DRY INGREDIENTS

2 cups Almond Flour
¼ cup Coconut Flour
¼ cup Flaxseed Meal (optional, adds fiber)
2 tsp Baking Powder
1 tsp Cinnamon
½ tsp Ground Ginger
¼ tsp Nutmeg
¼ tsp Salt
¼ cup Granulated Erythritol (or your preferred keto sweetener)

WET INGREDIENTS

3 large Eggs room temperature
⅓ cup Unsweetened Almond Milk (or any low-carb milk)
½ cup Coconut Oil or Butter melted
1 tsp Vanilla Extract
½ tsp Liquid Stevia (optional, for added sweetness)
1.5 cups Carrots finely grated (about 2 medium carrots)

OPTIONAL ADD-INS

½ cup Walnuts or Pecans chopped
¼ cup Unsweetened Shredded Coconut
¼ 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.

Notes

For extra moist muffins, you can add 1/4 cup of unsweetened applesauce or Greek yogurt (adjusting the carb count slightly).

Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well (check FAQ section for details!)

Nutrition