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Keto Carrot Cake Muffins - Soft, Spiced, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Combine the batters: Pour the wet ingredients into the dry and stir until just combined. The batter will be thick—this is normal.
  5. 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.
  6. 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.
  7. Bake: Bake for 18–22 minutes, until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.
  8. 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.
  9. 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.