Sugar Free Carrot Cake Muffins
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.
Servings: 12 Muffins
Calories: 211kcal
Cost: $8
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.
Video
Notes
Don’t Overfill the Muffin Cups: Fill each muffin cup about ⅔ full to allow room for the muffins to rise without overflowing.
Nutrition
Calories: 211kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Fiber: 3g | Sugar: 2g
