Carrot cake lovers, this one’s for you. These keto carrot cake muffins are soft, moist, and full of warm spice, with just enough sweetness to feel like a treat. They’re easy to make, great for meal prep, and won’t kick you out of ketosis.
Add a simple cream cheese topping if you want them to feel more like dessert, or keep them plain for breakfast on the go. Either way, they taste like the real deal—without the sugar load.
Ingredients
Method
- Prep the oven and pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone cups. Lightly grease if needed.
- Whisk the dry ingredients: In a large bowl, combine 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup keto sweetener, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Mix well so the leavening and spices are evenly distributed.
- Mix the wet ingredients: In a separate bowl, whisk 3 large eggs, 1/3 cup unsweetened almond milk, 1/3 cup melted butter or coconut oil, 1 teaspoon vanilla extract, and 1/4 cup sour cream or full-fat Greek yogurt until smooth.
- Combine the batters: Pour the wet ingredients into the dry and stir until just combined. The batter will be thick—this is normal.
- Add the carrot and mix-ins: Fold in 3/4 to 1 cup finely grated carrot (squeezed dry in a paper towel). Add 1/3 cup chopped walnuts or pecans if using. Avoid overmixing.
- Fill the muffin cups: Divide the batter evenly among the 12 cups. They can be quite full; keto muffins don’t rise as high as wheat flour muffins.
- Bake: Bake for 18–22 minutes, until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely. Almond flour muffins firm up as they cool.
- Optional cream cheese topping: Beat 4 ounces softened cream cheese with 2–3 tablespoons powdered keto sweetener, 1 teaspoon vanilla, and 1–2 tablespoons heavy cream until smooth. Spread on cooled muffins.
What Makes This Recipe So Good
- Low in carbs, big on flavor: Almond flour, coconut flour, and zero-sugar sweetener keep the muffins low-carb while still tasting like classic carrot cake.
- Moist and tender crumb: Grated carrot and a touch of sour cream or Greek yogurt add moisture without making the muffins dense.
- Ready in about 30 minutes: Simple batter, quick bake time, no special techniques needed.
- Customizable: Add chopped walnuts, pecans, or unsweetened shredded coconut. Leave them plain if you prefer.
- Great for meal prep: They store well and freeze beautifully, so you can bake once and enjoy all week.
What You’ll Need
- Almond flour: Super-fine almond flour works best for a soft texture.
- Coconut flour: Helps with structure and reduces moisture without adding carbs.
- Erythritol or allulose-based sweetener: Use a granulated or powdered keto sweetener you like.
Adjust to taste.
- Baking powder: For lift.
- Spices: Cinnamon, nutmeg, and a pinch of ginger for that classic carrot cake flavor.
- Salt: Just a little to balance sweetness and bring out flavor.
- Eggs: Provide structure and help the muffins rise.
- Unsweetened almond milk: Any low-carb milk works—coconut milk or dairy is fine, too.
- Melted butter or coconut oil: Adds richness and moisture.
- Vanilla extract: For depth and aroma.
- Sour cream or Greek yogurt (full-fat): Keeps the muffins extra moist.
- Freshly grated carrot: Use the fine holes on a grater and lightly pack, then squeeze out excess moisture.
- Optional add-ins: Chopped walnuts or pecans, unsweetened shredded coconut, or a few sugar-free chocolate chips.
How to Make It
- Prep the oven and pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone cups. Lightly grease if needed.
- Whisk the dry ingredients: In a large bowl, combine 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup keto sweetener, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt.
Mix well so the leavening and spices are evenly distributed.
- Mix the wet ingredients: In a separate bowl, whisk 3 large eggs, 1/3 cup unsweetened almond milk, 1/3 cup melted butter or coconut oil, 1 teaspoon vanilla extract, and 1/4 cup sour cream or full-fat Greek yogurt until smooth.
- Combine the batters: Pour the wet ingredients into the dry and stir until just combined. The batter will be thick—this is normal.
- Add the carrot and mix-ins: Fold in 3/4 to 1 cup finely grated carrot (squeezed dry in a paper towel). Add 1/3 cup chopped walnuts or pecans if using.
Avoid overmixing.
- Fill the muffin cups: Divide the batter evenly among the 12 cups. They can be quite full; keto muffins don’t rise as high as wheat flour muffins.
- Bake: Bake for 18–22 minutes, until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely. Almond flour muffins firm up as they cool.
- Optional cream cheese topping: Beat 4 ounces softened cream cheese with 2–3 tablespoons powdered keto sweetener, 1 teaspoon vanilla, and 1–2 tablespoons heavy cream until smooth.
Spread on cooled muffins.
How to Store
- Room temperature: Keep unfrosted muffins in an airtight container for up to 2 days.
- Refrigerator: Store frosted or unfrosted muffins in a sealed container for 5–6 days. They get even moister after day one.
- Freezer: Freeze unfrosted muffins on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or reheat gently.
- Reheating: Warm in a 300°F (150°C) oven for 5–8 minutes or microwave for 15–20 seconds.
Why This Is Good for You
- Low-carb and keto-friendly: Almond and coconut flours keep net carbs low while providing fiber and healthy fats.
- Better fats: Using butter or coconut oil supports satiety and steady energy.
- Lower glycemic impact: Keto sweeteners like erythritol or allulose don’t spike blood sugar the way regular sugar does.
- Nutrient boost: Carrots add a little vitamin A and natural sweetness without pushing carbs too high.
- Protein-rich: Eggs and almond flour help keep you full and satisfied.
What Not to Do
- Don’t skip squeezing the carrots: Too much moisture will make the muffins soggy and dense.
- Don’t overbake: Almond flour browns quickly.
Pull them when the centers are just set.
- Don’t pack the flours: Spoon and level almond flour and coconut flour to avoid a dry, crumbly muffin.
- Don’t overmix: Stir until just combined. Overworking the batter can make the texture tough.
- Don’t swap flours 1:1: Coconut flour is very absorbent; changing ratios without adjustments can ruin the texture.
Alternatives
- Dairy-free: Use coconut oil instead of butter and a dairy-free yogurt in place of sour cream. Skip the cream cheese topping or use a coconut cream version.
- Nut-free: Replace almond flour with finely ground sunflower seed flour and add 1–2 teaspoons lemon juice to counter any green tint reaction.
- Egg-free: Keto and egg-free is tricky, but you can try 3 flax eggs (3 tablespoons ground flax + 9 tablespoons water).
Expect a denser texture.
- Different sweeteners: Allulose gives a softer crumb; erythritol holds structure but can cool the palate. Monk fruit blends work well. Adjust to taste.
- Extra flavor: Add 1/2 teaspoon orange zest, 1/4 cup unsweetened shredded coconut, or a few chopped sugar-free candied ginger pieces (if your macros allow).
FAQ
Are carrots keto?
Carrots aren’t zero-carb, but small amounts fit into a keto diet.
This recipe uses about 1 cup for the entire batch, spread across 12 muffins, keeping per-muffin carbs reasonable.
How many net carbs are in each muffin?
It depends on your ingredients, but typically around 3–5 net carbs per muffin without frosting. Always calculate with your specific brands and add-ins.
Can I use only coconut flour?
No. Coconut flour is too absorbent on its own and will create dry, crumbly muffins.
The almond-coconut blend gives the best texture.
Do I have to use sour cream or yogurt?
It’s highly recommended for moisture and tenderness. If you need a substitute, use additional melted butter or coconut cream, but the texture may change slightly.
Why are my muffins sinking in the middle?
They were likely underbaked or had too much moisture. Check with a toothpick before removing, and make sure to squeeze the grated carrots well.
Can I make these as mini muffins?
Yes.
Reduce bake time to about 12–15 minutes. Keep an eye on them starting at 10 minutes.
What’s the best sweetener for the frosting?
Use a powdered keto sweetener for a smooth, creamy finish. Granulated sweeteners can feel gritty in frosting.
Can I add raisins?
Traditional raisins are high in sugar.
If you want that chewy bite, use a few chopped sugar-free dried berries or skip them to keep carbs low.
Wrapping Up
These keto carrot cake muffins give you all the cozy carrot cake flavor in a low-carb, everyday-friendly package. They’re simple to make, easy to customize, and perfect for breakfast, snacks, or a not-too-sweet dessert. Keep a batch in the fridge or freezer and you’ll always have a satisfying, keto-friendly bite ready to go. Enjoy them plain or with a creamy topping—either way, they hit the spot.
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