Keto Carrot Cake Muffins

A plate of cream cheese filled Carrot Cake Muffins on an orange tabletop.

Enjoy all the flavor of your favorite cake in a healthy low carb muffin! These Keto Carrot Cake Muffins are moist, tender, and have a delicious sugar free cream cheese center.

Course Breakfast

Cuisine American

Keyword keto carrot cake muffins

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 185kcal

Ingredients

Filling

6 ounces cream cheese softened
1/3 cup Swerve Confectioners
2 tbsp almond or hemp milk (see Expert Tips for alternatives)
1/2 tsp vanilla extract

Muffins

3/4 cup coconut flour
2/3 cup Brown sugar replacement
1/3 cup unflavored whey protein powder
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/8 tsp cloves
1 cup finely shredded carrot lightly packed
6 large eggs
1/3 cup avocado oil or melted butter
1 tsp vanilla extract
Water as needed (about 1/4 cup)
1/3 cup chopped walnuts (optional)

US Customary - Metric

Instructions

Filling

Beat the cream cheese until smooth. Add the sweetener and beat until well combined, then beat in the almond milk and vanilla extract until smooth. Set aside.

Muffins

Preheat the oven to 350ºF and line a standard muffin pan with parchment or silicone muffin liners.
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, and cloves. Add the shredded carrot and stir well to combine.
Stir in the eggs, oil, and vanilla until well combined. Then stir in water, 1 tablespoon at a time, until the batter is thick but pourable.
Spoon about 3 tablespoons of batter into the bottom of the prepared muffin cups and use a spoon to make a well in the center of each. Drop about 1 1/2 tablespoons of cream cheese filling into the well, then top with more batter to cover.
Sprinkle with chopped walnuts, if using. Place the muffins in the oven and bake 25 to 30 minutes, until puffed and golden brown. The muffin sides should feel firm to the touch (the center won't, because of the filling).
Remove and let cool completely in the pan.

Notes

It's important not to over-bake these muffins, as they can become dry if you do. The edges should seem firm to the touch, but the center will still be quite soft because of the cheesecake filling.

Storage Information: Because of the cream cheese filling, I recommend storing these muffins in a covered container in the fridge. I prefer them at room temp, so I leave one out for 20 minutes before eating. You can also freeze them for up to 3 months.

Nutrition