LOW CARB CARROT MUFFINS
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