Low Carb Carrot Muffins

by hungryelephant


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

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