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.
Servings: 12
Calories: 301kcal
Ingredients
- 3 cups grated carrot 300g
- 5 eggs room temperature
- ¾ cup butter, softened 180g
- 2 very ripe medium bananas 200g
- 1.5 cup almond flour or ground almonds, 150g
- ¼ cup flaxseed ground, 30g
- 2 tablespoon powdered sweetener
- ½ cup walnuts, chopped 50g
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 teaspoon vanilla extract
Optional Cream Cheese Frosting
- 1 tablespoon powdered sweetener
- ½ cup cream cheese, full fat room temperature, 100g
- ¼ teaspoon vanilla extract
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
