Sugar Free Carrot Cake Muffins

Name: Sugar Free Carrot Cake Muffins
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups almond flour; 1 tsp baking powder; 1 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1 tsp cinnamon; 1/2 tsp salt; 3/4 cup brown sweetener; 3 large eggs; 1/2 cup sour cream; 1/3 cup unsalted butter (melted and cooled); 1 tsp vanilla extract; 1/2 cup chopped pecans; 1 cup shredded carrots

These Sugar-Free Carrot Cake Muffins are the perfect treat! Diabetic-friendly, low carb, and gluten-free, they’re packed with the cozy flavors of cinnamon and nutmeg.

Moist and fluffy with a hint of sweetness, they’re a guilt-free snack for any time of day. Perfect for those following a low-carb lifestyle or looking for a healthier twist on classic carrot cake!

Closeup of Sugar-Free Carrot Cake Muffins one with a bite in it.

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More Sugar Free Muffin Recipes
Why you'll love this sugar free carrot cake muffin recipe
Ingredients Used
Steps by step instructions
How to make sugar free carrot cake muffins
Recipe tips
Recipe Variations
Ingredient Swaps
Storage
Make protein powder carrot cake muffins
Frequently asked questions
More low carb snack recipes
Recipe Card

More Sugar Free Muffin Recipes

This sugar free carrot cake muffins recipe was inspired by my Sugar Free Carrot Cake recipe. Looking for more sugar free and low carb muffin recipes? Check these recipes out:

Why you'll love this sugar free carrot cake muffin recipe

All the Classic Carrot Cake Flavor – Get the delicious spiced carrot cake flavor in a sugar free muffin that's perfect as a dessert or snack.
Sugar-Free and Gluten-Free – No sugar added and made with almond flour, these muffins are perfect if you are looking for a low carb, gluten free or diabebetic friendly treat.
Healthy Carrot Goodness – a healthy treat packed with freshly grated carrots.
Optional Cream Cheese Frosting – If you want a more delicious treat, you can top these carrot cake muffins with a sweet cream cheese frosting.
Quick and Easy – Super easy to make, these muffins make a perfect snack, breakfast or dessert with minimal effort.

Sugar-Free Carrot Cake Muffins on brown parchment paper with a cup, easter eggs in the background.

Ingredients Used

Using fresh carrots and warm carrot cake spices, these healthy carrot cake muffins are a perfect way to enjoy the traditional cake while controlling portions.

Almond Flour: A low-carb, gluten-free alternative that adds moisture and a mild nutty flavor, while keeping the muffins light and soft.
Ground Ginger, Nutmeg, Cloves, and Cinnamon: These warm spices give the muffins that signature carrot cake flavor with a hint of spice.
Brown Sweetener: A sugar-free sweetener that mimics the caramel-like taste of brown sugar, adding sweetness without the carbs.
Eggs: Provide structure and help bind the ingredients, making the muffins moist and fluffy.
Sour Cream: Adds richness and moisture to keep the muffins soft while balancing the sweetness.
Chopped Pecans: Provide a crunchy texture and a subtle nutty flavor, pairing perfectly with the sweet carrots.
Shredded Carrots: The star ingredient that keeps the muffins moist,

* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.

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Steps by step instructions

Sugar-Free Carrot Cake Muffins stacked on top of each other with one of them has a bite out of it.

How to make sugar free carrot cake muffins

STEP 1: Preheat the oven to 325°F, then in a large mixing bowl, whisk together the dry ingredients.

STEP 2: Mix in the wet ingredients with a rubber spatula until well combined.

Mixing the dry ingredients with a whisk in a glass bowl.

Step 1: Preheat the oven and mix the dry ingredients.

Mixing the wet and dry ingredients with a blue rubber spatula in a glass bowl.

Step 2: Add wet ingredients.

STEP 3: Mix in the pecans and shredded carrots.

STEP 4: Scoop the batter into a muffin pan with muffin liners. I used an ice cream scoop, so about 1 scoop per muffin or about 2.5 tablespoons per muffin. Bake at 325°F for 35 to 45 minutes. Insert a toothpick in the centre of the muffin and if it comes out clean, they are done!

Cool Completely: Let the muffins cool in the muffin pan for 10 minutes before transferring them to a wire rack.

Mixing the shredded carrots into the carrot cake muffin batter.

Step 3: Add the pecans and shredded carrots.

Scooping the carrot cake muffin batter into the muffin liners.

Step 4: Scoop into muffin pan and bake.

Recipe tips

Here are some additional recipe tips, variations, and ingredient swaps, including options for carrot cake cupcakes and carrot cake chocolate chip muffins:

Grate the Carrots Finely: Finely shredded carrots ensure they blend seamlessly into the batter, keeping the muffins moist without large chunks.
Don’t Overmix: Stir the batter just until combined. Overmixing can lead to dense muffins.
Cool Before Frosting: If you’re turning these into carrot cake cupcakes, let them cool completely before adding any frosting to prevent melting.

Recipe Variations

Carrot Cake Cupcakes: Use this batter to create sugar-free carrot cake cupcakes. Top them with a cream cheese frosting for an indulgent dessert.
Carrot Cake Chocolate Chip Muffins: For a fun twist, fold in some sugar-free chocolate chips to create carrot cake chocolate chip muffins. The mix of sweet carrots and rich chocolate will add a new dimension of flavor.
Add Nuts or Seeds: Sprinkle some chopped walnuts or sunflower seeds on top before baking for extra crunch and nutrition.
Maple Flavored: add a tablespoon of sugar free maple syrup for an added maple touch to these carrot cake muffins.

Ingredient Swaps

Almond Flour Swap: If you’re allergic to nuts, swap almond flour with coconut flour, but reduce the amount to about ⅓ cup as coconut flour absorbs more liquid.
Sour Cream Swap: Greek yogurt can be used instead of sour cream for a lower-fat alternative that still keeps the muffins moist.
Pecans Swap: Substitute pecans with walnuts or even pumpkin seeds for a nut-free option.

Sugar-Free Carrot Cake Muffins on parchment paper and one split in half displaying the inside.

Storage

At Room Temperature: Store the low carb carrot cake muffins in an airtight container at room temperature for up to 3 days. Make sure the container is sealed well to prevent them from drying out.
In the Refrigerator: For longer storage, keep the muffins in an airtight container in the fridge for up to a week. This is especially useful if the muffins contain cream cheese frosting.
In the Freezer: To freeze, wrap the muffins individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them at room temperature or gently reheat them in the microwave or oven when ready to eat.

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Meal Prep Recipes!

Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.

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Make protein powder carrot cake muffins

Adding protein powder is a great way to increase the nutritional value and make the muffins more filling!

How Much to Add: Substitute ¼ to ½ cup of almond flour with an equal amount of unflavored or vanilla protein powder. This will boost the protein content without altering the flavor too much.

Adjust the Liquids: Since protein powder can absorb moisture, you might need to add a bit more wet ingredients (such as an extra tablespoon of sour cream or butter) to keep the muffins moist.

Frequently asked questions

Are these low carb carrot cake muffins also keto?

Yes, these muffins are keto-friendly because they’re low in carbs, made with almond flour and a sugar-free sweetener, and contain healthy fats from butter and sour cream.