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!
Jump To:
- 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 and Cottage Cheese Carrot Cake Cheesecake Bars recipes. 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.
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
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.
- Step 1: Preheat the oven and mix the dry ingredients.
- 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.
- Step 3: Add the pecans and shredded carrots.
- 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.
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.
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
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.
More low carb snack recipes
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Recipe Card
Sugar Free Carrot Cake Muffins
Instructional Recipe Video
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup brown sweetener
- 3 large eggs
- ½ cup sour cream
- ⅓ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 1 cup shredded carrots
Instructions
- Set your oven to 325°F. In a large mixing bowl, whisk together the dry ingredients.2 cups almond flour, 1 teaspoon baking powder, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 1 teaspoon cinnamon, ½ teaspoon salt, ¾ cup brown sweetener
- Stir in the wet ingredients with a rubber spatula until the mixture is well combined.3 large eggs, ½ cup sour cream, ⅓ cup unsalted butter, 1 teaspoon vanilla extract
- Fold in the chopped pecans and shredded carrots.½ cup chopped pecans, 1 cup shredded carrots
- Scoop the batter into a muffin pan lined with muffin liners (about 1 scoop or 2.5 tablespoons per muffin). Bake at 325°F for 35-45 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Genevieve says
You can never go wrong with carrot cake muffins. The perfect fall snack!
Juyali says
I loooove carrot cake. Monkfruit works so well and I am such a fan. I can't wait to try this recipe! Your recipes always turn out great for me.
Liz says
What fabulous muffins!! I loved starting my day with these---they're delicious.
Jennifer says
Is there a mistake on how long to bake? It says 45 minutes. Mine started to burn at the 30 minute mark so I took them out. I worked so hard on these, too! They are overcooked but still taste great!
Oscar Chimenti says
Thank you so much for bringing this to my attention. I’m truly sorry your muffins burnt – that’s entirely on me, as I double checked my notes and the temperature should have been 325 and not 425. I’ve corrected it to 325F now, and I can’t apologize enough for the frustration this must have caused. I really hope you’ll give the recipe another try, and I appreciate your kindness and understanding.
Jennifer says
They did burn on top, but they are still delicious. I had one this morning!
Criss says
These sugar-free carrot cake muffins turned out amazing! So moist and perfectly spiced, can’t believe they’re guilt-free! Will definitely be making these again.