Keto Carrot Cake Muffins

Keto Carrot Cake Muffins

Ingredients

• 3 whole eggs
• 1 tsp vanilla extract
• 3 tbsp ghee ((melted, or butter))
• 1/3 cup Swerve Sweetener (or Lakanto
• 1 cup milk ((melted, or butter))
• 6 tbsp coconut flour
• 4 tbsp flax seed meal
• 3 tbsp almond flour
• 1 tbsp psyllium husks
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 pinch ground cloves
• 1 shredded carrots ((melted, or butter))
• 3 oz dairy-free cream cheese ((melted, or butter))
• 2 tbsp softened butter ((melted, or butter))
• 4 tbsp coconut cream ((melted, or butter))
• 1/2 cup chopped pecans ((melted, or butter))

Instructions

1. Step 1 Preheat oven to 350 degrees and coat a muffin tin (6) with non stick spray, butter, ghee, or coconut oil.
2. Step 2 Add dry ingredient together in a small bowl (coconut flour, almond flour, flax meal, psyllium husk, baking powder, salt, cinnamon, ginger, nutmeg, cloves).
3. Whisk well to combine.
4. Step 3 Add eggs and vanilla extract to a large bowl or stand mixer.
5. Beat on high for 1-2 minutes until light and fluffy.
6. Pour in melted ghee/butter and milk.
7. Step 4 With mixer on low, slowly add dry ingredients to wet ingredients.
8. Turn off mixer and stir in shredded carrots.
9. Step 5 Divide and portion batter into cupcake tin.
10. Batter will continue to thicken so work quickly.
11. If it becomes to thick, stir in an extra 1-2 tablespoons milk.
12. Step 6 Bake for 22-25 minutes until edges turn golden brown and a toothpick comes out clean when poked through the center.
13. Remove from oven and let cool completely.
14. Step 7 Make frosting by adding cream cheese, butter, and vanilla extract to a stand mixer or bowl.
15. Beat on high for 1-2 minutes.
16. Add sweetener.
17. Slowly drizzle in coconut cream or heavy cream.
18. Beat an additional 1-2 minutes until fluffy.
19. Adjust sweetener to taste.
20. Step 8 Frost muffins and add chopped pecans or walnuts.