Servings
Font
Back
4.5 from 12 votes

Low-Carb Carrot Cake Muffins

Healthy sugar-free low-carb Carrot Cake Muffins are a moist, fluffy, delicious breakfast, snack or dessert for any occasion!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 Muffins
Calories: 278 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup full-fat canned coconut milk
  • 3 large eggs
  • 1 tsp pure vanilla extract optional
  • 2 tsp cider vinegar or lemon juice
  • 3 cups almond flour
  • ⅔ cup unsweetened shredded coconut
  • 2/3 cup sugar-free sweetener*
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg optional
  • 1/4 tsp sea salt
  • 1 large carrot grated (about 1 cup)
  • ½ cup raw pecans or walnuts chopped
Optional Glaze:
  • 1 cup sugar-free powdered sugar
  • 2 to 3 Tbsp lemon juice OR water

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 12-hole muffin tray with muffin liners.
  2. Whisk together the full-fat canned coconut milk, eggs, and vanilla extract together in a large bowl.
  3. Add the almond flour, unsweetened shredded coconut, sugar-free sweetener, baking soda, ground cinnamon, ground ginger, ground nutmeg, and sea salt (dry ingredients) to the mixing bowl and stir well until a thick dough forms.
  4. Stir the grated carrot and chopped nuts into the batter until everything is well-combined.
  5. Transfer the muffin batter to the prepared muffin pan, filling the muffin papers all the way up.
  6. Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the muffins test clean.
  7. Allow the muffins to cool completely before glazing them and serving. If you're making the optional glaze, simply stir the sugar-free powdered sugar and lemon juice (or water) together in a mixing bowl until it's creamy.
  8. Drizzle the glaze over the muffins.
  9. Serve the muffins and enjoy!

Notes

  • *If you don't follow a sugar-free diet, you can substitute maple sugar or regular cane sugar for the sugar-free sweetener.
  • Store any leftover carrot cake muffins in an airtight container in the refrigerator for up to 7 days. You can also transfer the muffins to a zip lock bag and freeze them for up to 3 months.

Nutrition Information

Serving 1Muffin (of 12) Calories 278kcal (14%) Carbohydrates 14g (5%) Protein 11g (22%) Fat 21g (32%) Saturated Fat 7g (35%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 278

% Daily Value*

Serving 1Muffin (of 12)
Calories 278kcal 14%
Carbohydrates 14g 5%
Protein 11g 22%
Fat 21g 32%
Saturated Fat 7g 35%
Fiber 4g 16%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.