These keto-friendly spiced carrot muffins are moist and tender – and topped with a delicious cream cheese frosting.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yield: 12 Muffins
Ingredients:
Muffins:
2 1/4 cups almond flour
1/4 cup coconut flour
1/4 cup All-Purpose Bakeable Blend Stevia Sweetener
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Pinch ground cloves
3 eggs
1/2 cup unsweetened almond milk
1/3 cup coconut oil, melted and cooled
1 tsp orange zest
1 tsp vanilla extract
1/2 cup packed shredded carrots
1/2 cup chopped pecans
Frosting:
8 oz plain brick-style cream cheese
2 tbsp unsalted butter, at room temperature
1/2 cup Pyure Organic Confectioners Stevia Blend
1 tsp vanilla extract
Instructions:
- Muffins:
- Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside.
- In a large bowl, whisk together almond flour, coconut flour, All-Purpose Bakeable Blend, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. In a separate bowl, whisk together eggs, almond milk, coconut oil, orange zest, and vanilla; whisk into the almond flour mixture. Fold in carrots and pecans. Spoon batter into prepared muffin cups. Bake for 18 to 25 minutes or until golden brown and tester
- Bake for 18 to 25 minutes or until golden brown and tester inserted into the center comes out clean. Let cool completely.
- Frosting:
- Using an electric mixer, beat cream cheese until light and fluffy; beat in the butter.
- On low speed, beat in Confectioners Stevia Blend and vanilla until smooth.
- Spoon frosting into a piping bag fitted with large star or round tip. Pipe frosting on top of muffins.
- Tip: Decorate muffins with toasted pecans or garnish with toasted coconut if desired.
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