Keto Carrot Cake Muffins
These delicious keto carrot cake muffins are a perfect low-carb treat. They are moist, flavorful, and easy to make, making them a great addition to your keto diet.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or your preferred keto-friendly sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup grated carrots
1/2 cup chopped pecans or walnuts
1/4 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, then add the melted coconut oil and vanilla extract.
- Combine the wet and dry ingredients, mixing until well incorporated.
- Fold in the grated carrots, nuts, and shredded coconut.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.