Cream Cheese Filled Carrot Muffins

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These low carb carrot muffins are loaded with a yummy sweetened cream cheese filling. The gluten free muffins are like cheesecake surrounded by carrot cake.

I bought a small bag of organic carrots because I was planning to make a low carb carrot cake this weekend. However, I really wasn’t in the mood to make a cake. I still wanted to bake something sweet with the carrots so I opted to make some carrot muffins. Since I had bought some cream cheese to use as cake frosting, I thought I’d try filling the carrot muffins with a cream cheese filling similar to what I had done when I made the Pumpkin Cheese Bread.

The Oat Fiber Buttermilk Pancakes that I had just made came out perfect using a blend of almond flour and oat fiber so I thought I’d try using the same flour substitute in the carrot muffins. The flour blend worked out great for the muffins as they were just like flour muffins in texture. If I were going to make a carrot cake, I would have to tweak this batter to make it sweet and moist. For muffins, the batter was fine, especially with the sweet cream cheese filling. The oat fiber can probably be replaced with about 3 Tablespoons of coconut flour. If I were to use coconut flour instead, an extra egg may be necessary as a bit more liquid may be required.

Overall, I was pleased with how these turned out. The muffins were a great “grab and go” low carb snack for me.

Cream Cheese Filled Carrot Muffins

Cream Cheese Filled Carrot Muffins

Here is how the pan of muffins looked before placing in the oven:

Carrot Muffins with Cream Cheese Filling

Carrot Muffins with Cream Cheese Filling

I hope that you enjoy these as much as I did.

Low Carb Carrot Muffin with Cream Cheese Filling

Low Carb Carrot Muffin with Cream Cheese Filling

Cream Cheese Filled Carrot Muffins

Rating: 51

Cream Cheese Filled Carrot Muffins

These low carb carrot muffins are loaded with a yummy sweetened cream cheese filling. The gluten free muffins are like cheesecake surrounded by carrot cake.

Ingredients

4 eggs, separated
1 teaspoon cream of tartar
½ cup almond flour
½ cup oat fiber
¾ cup carrots
½ teaspoon baking powder
¼ cup almond milk
¼ cup oil
1 teaspoon allspice
1 teaspoon cinnamon
¼ cup chopped pecans
Filling:
8 ounces cream cheese
1 egg
1 tablespoon coconut flour

Instructions

  1. Beat egg whites and cream of tartar until stiff peaks form.
  2. In separate bowl, mix egg yolks, erythritol, stevia, almond flour, oat fiber, almond milk, oil, allspice, cinnamon and carrot until well combined.
  3. Gently fold in egg whites and pecans.
  4. Pour batter evenly into well greased 12 muffin pan.
  5. Filling:
  6. Beat cream cheese with egg, coconut flour, ¼ c. erythritol, ¼ t. stevia, and ½ tsp. vanilla until well blended.
  7. Place a couple heaping teaspoons over each muffin.
  8. Bake at 350ºF for 20-25 minutes or until muffin is set.

Notes

Makes 12 muffins

Net carbs per muffin: 3g

http://lowcarbyum.com/cream-cheese-filled-carrot-muffins/

* * * * * 2 votes

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Comments

  1. kell says

    Hi Lisa,
    i love your creative recipes, they look so yummy! i know you count carbs but i was just wondering if you know or ever post the other macros or calorie counts of our recipes?? would love to see those #’s too if you have them.
    thanks!!

    • says

      I really should put some of the other nutritional values. I use the MacGourmet program for all my recipes and it does have a way to calculate the other numbers, but I haven’t figured out how to best use that feature yet. It relies on the weight of ingredients so I’ll need to get a food scale.

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