Keto Carrot Cheesecake Muffins

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3.50 from 131 votes

Keto Carrot Cheesecake Muffins

45 minutes
Calories 290kcal


  • 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.
  • Enjoy!


Calories: 290kcal

Originally posted 2019-02-20 17:14:52.

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