Print Friendly, PDF & Email


Autumn is right around the corner, so it’s time to bust out the fall foods! These carrot muffins were delicious!

Now these muffins CAN be keto – that is if you eat carrots. Some people do, others don’t. However only 7 carbs total are from the carrots.

One suggestion I will make is to grate the carrots yourself. I used store bought shredded and they were a little thick and long. So I highly recommend that you shred them yourself.

To give it more of a fall flavour, you could also use a brown sugar substitute like Lakanto!

What you’ll need:

  • 1/4 cup (58g) sour cream
  • 1/4 cup (60ml) water
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup (25g) butter – melted
  • 1 cup (100g) almond flour
  • 1/2 tsp baking powder
  • 2 tbsp sugar substitute (I used erythritol)
  • 1 cup (80g) shredded carrots

These are incredibly easy to make, just whisk together all the ingredients. Spoon the batter into a lined muffin tin and bake at 350F/175C for approximately 30 minutes or until a toothpick comes out clean.

Let the muffins cool before consuming. This makes approximately 6 muffins.

Nutritional information per muffin:

  • CALS: 177
  • FAT: 15.6
  • CARBS: 6.2
  • FIBRE: 2.6
  • NETCARBS: 3.6
  • PROTEIN: 5.6

Liked it? Take a second to support hungryelephant on Patreon!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Follow Me!