These low carb carrot cake muffins are great for snacking! Sugar free, gluten free, and keto recipe.
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I hardly ever cook with carrots! They're not the highest carb vegetable (check out my guide to the best and worst low carb vegetables!), but one 2.8 oz carrot contains 5g net carbs. If you were serving them as a side dish, you might have a couple of carrots per person, and that carb count is going to add up. For those of you trying to stay under 20g net carbs per day, it's just way too high.
However, used in moderation they can be included in a low carb diet, especially as they have so many health benefits. They're a great source of beta-carotene, fiber, vitamin K , potassium and antioxidants.
In this recipe, I'm only using one 2 oz carrot, and that's divided into six servings. The final carb count is 3g net per muffin – which makes them ideal for everyone to enjoy. The muffins are lovely and moist in the center, and have just enough of that carrot taste without being overwhelming. Even my picky 7-year-old enjoyed them!
How to Make Low Carb / Keto Carrot Cake Muffins
Start preparing the muffins by peeling and grating the carrot. As I mentioned above you only need one, so it doesn't take long to prepare, especially with my Microplane Ribbon Grater!
In a stand mixer bowl, add almond flour, eggs, melted butter, low carb sweetener (something granular like Swerve would be perfect), baking powder and vanilla extract. Blend until fully combined.
Stir in the grated carrot until mixed through the batter.
Divide the mixture between a six-hole muffin pan that has been lined with paper or silicone liners.
Bake in a preheated oven for 20-25 minutes or until cooked through.
Let cool for 5 minutes before serving.
You could even enjoy these for breakfast! Store in an airtight container.
If you prefer your low carb carrot cake muffins to have frosting – try my cream cheese frosting!
Low Carb Carrot Cake Muffins
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- 1 carrot peeled and grated
- 1 cup almond flour
- 3 eggs
- ¼ cup melted butter
- 2 tbs low carb sweetener eg Swerve
- ½ tsp baking powder
- ½ tsp vanilla extract
- Preheat the oven to 350F (175C).
- In a stand mixer bowl, add almond flour, eggs, melted butter, sweetener, baking powder and vanilla extract. Blend until fully combined.
- Stir in the grated carrot until mixed through the batter.
- Divide the mixture between a six-hole muffin pan that has been lined with paper or silicone liners.
- Bake in a preheated oven for 20-25 minutes or until cooked through. Let cool for 5 minutes before serving.
Check out my Low Carb Snacks Recipes Ebook!
If you need more snack ideas, check out my book! Over 70 delicious sweet and savory recipes - all low carb, sugar free, and gluten free!