These low carb carrot cake cream cheese muffins are super delicious. They are like having cheesecake surrounded by a yummy gluten free carrot muffin.
I bought a small bag of organic carrots because I was planning to make a 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 low carb carrot cake cream cheese muffins instead. 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.
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If I were going to make a low carb carrot cake, I’d 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 you don’t have any oat fiber. If you want 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 cream cheese muffins turned out. And, they were a fantastic “grab and go” low carb snack for me to take along to work.
It’s super easy to make these low carb carrot cake muffins. All you need to do is blend up the muffin batter and add it to muffin molds.
The cream cheese filling is mixed up separately and then used to top off each muffin. During baking, the filling sinks into the low carb carrot cake muffin as the batter bakes.
There’s actually a lot of cream cheese in each muffin and it tastes like a baked cheesecake. The photo above shows how the pan of muffins looked before placing in the oven.
I hope that you enjoy these carrot cream cheese muffins as much as I did. You get all the taste of carrot cake in portable form. And, there’s no messy frosting to deal with.
I’ve always preferred cake instead of muffins. However, if you’d like to bake the batter into a cake, it should work for that. You’ll just need to adjust the cooking time and add a bit more sweetener if you prefer.
Low Carb Carrot Cake Cream Cheese Muffins Recipe
Low Carb Carrot Cake Cream Cheese Muffins
- 8 ounces cream cheese
- 1 egg
- 1 tablespoon coconut flour
- 1/4 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia extract powder
- 1/2 teaspoon vanilla extract
Beat egg whites and cream of tartar until stiff peaks form.
In separate bowl, mix egg yolks, erythritol, stevia, almond flour, oat fiber, almond milk, oil, allspice, cinnamon and carrot until well combined.
Gently fold in egg whites and pecans.
Pour batter evenly into well greased 12 muffin pan.
Beat cream cheese with egg, coconut flour, 1/4 cup erythritol, 1/4 teaspoon stevia, and 1/2 teaspoon vanilla until well blended.
Place a couple heaping teaspoons over each muffin.
Bake at 350ºF for 20-25 minutes or until muffin is set.
Makes 12 muffins
Net carbs per muffin: 2g