Keto Carrot Cheesecake Muffins
- 3/4 cup full fat cream cheese (180 g/ 6.3 oz)
- 1 large egg yolks (180 g/ 6.3 oz)
- 2 tablespoons erythritol (180 g/ 6.3 oz)
- 1/4 teaspoon vanilla beans
- 1 teaspoon vanilla extract
- 1/2 cup almond flour (180 g/ 6.3 oz)
- 2 tablespoons coconut flour (180 g/ 6.3 oz)
- 1 tablespoon chia seeds (180 g/ 6.3 oz)
- 1/4 cup erythritol (180 g/ 6.3 oz)
- 2 teaspoons gluten-free baking powder (180 g/ 6.3 oz)
- 1 teaspoon cinnamon (180 g/ 6.3 oz)
- 1/8 teaspoon ground allspice (180 g/ 6.3 oz)
- 1/8 teaspoon salt (180 g/ 6.3 oz)
- 1/2 cup pecans (180 g/ 6.3 oz)
- 4 large eggs (180 g/ 6.3 oz)
- 1 large egg whites (180 g/ 6.3 oz)
- 1/3 cup virgin coconut oil (180 g/ 6.3 oz)
- 3/4 cup carrots (180 g/ 6.3 oz)
- 30 drops stevia extract (180 g/ 6.3 oz)
- coconut oil (180 g/ 6.3 oz)
- Preheat the oven to 160 °C/ 320 °F.
- Line a muffin tray with 9 medium muffin paper cups.
- Grease each cup with a small amount of coconut oil or ghee.
- Prepare the cheesecake layer by whisking the cream cheese, egg yolk, powdered Erythritol and vanilla powder.
- Set aside.
- Place all the dry muffin ingredients - apart from the pecans - into a bowl and combine well.
- I make my own chia seed meal by blending it in a food processor for just a few seconds until powdered.
- Finely grate the carrot and roughly chop the pecans.
- Set aside.
- Separate the egg whites from the egg yolks.
- In a bowl, using a hand beater or electric mixer), whip up the four egg whites until they create soft peaks.
- Place the four egg yolks into a bowl and add the leftover egg white from the cheesecake layer.
- Add melted coconut oil, stevia and process until smooth (the coconut oil should be melted and cooled, don't use hot oil).
- Process until well combined and start adding the dry mixture - a tablespoon or two at a time while mixing.
- Add a quarter of the whipped egg whites and mix gently.
- Add the remaining egg whites and fold in the batter using the slow setting on your mixer or using a spatula.
- Be careful not to deflate the egg whites and keep the batter as fluffy as you can.
- Add the carrot and pecans and slowly fold in.
- Spoon the batter into the paper cups and using a small spoon, create small wells in the centre of the muffing mixture.
- Fill each muffin with a heaping tablespoon of the reserved cheesecake mixture (about an ounce / 30 grams per muffin).
- Transfer into the oven and bake for 30-35 minutes or until the tops are set and golden brown.
- When done, remove from the oven and place on a cooling rack.
- Then, place in an airtight container and keep in the fridge for up to 3 days, or store in the freezer for up to 3 months.
Originally posted 2019-02-20 17:14:52.