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A diabetic carrot cake muffin topped with cream cheese frosting and a walnut.
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5 from 26 votes

Sugar Free Carrot Cake Muffins

Sensationally moist and nutty: These sugar free carrot cake muffins are grain free, gluten-free and packed with carrots. A naturally sweetened, guilt-free treat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: British
Servings: 12
Calories: 301kcal

Ingredients

Optional Cream Cheese Frosting

Instructions

  • Heat the oven to 180C / 350F electric or 160C / 320F fan. Line a muffin pan with paper cups or grease a silicone muffin pan.
  • Blend the eggs, softened butter and bananas until thoroughly combined.
  • Mix in the ground almonds, flaxseed, spices, vanilla, sweetener and baking powder.
  • Lastly, gently stir in the grated carrot and the walnuts.
  • Spoon the dough into the muffin pan and bake them in the oven on the middle shelf for 30 minutes or until golden and a toothpick inserted comes out clean.
  • For the frosting, beat the cream cheese with powdered sweetener. Spread onto the muffins once these are fully cooled.

Notes

7.1g net carbs including the cream cheese frosting. Make 12 muffins.
6.8g net carbs and 277 calories without the frosting.
Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt!
Store in an airtight container in the fridge for up to 5 days. Or, freeze for up to 3 months without frosting.

Nutrition

Serving: 108g | Calories: 301kcal | Total Carbohydrates: 10.8g | Protein: 7.7g | Fat: 27.6g | Fiber: 3.6g | Sugar: 4.4g