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.
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
Ingredients
- 4 eggs separated
- 1 teaspoon cream of tartar
- 1/4 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia extract powder
- 1/2 cup almond flour
- 1/2 cup oat fiber
- 3/4 cup carrots
- 1/2 teaspoon baking powder
- 1/4 cup almond milk
- 1/4 cup oil
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
Filling:
- 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
Instructions
- 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.
Filling:
- 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.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 5.2%
- % Protein: 13%
- % Fat: 81.8%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Linda Russell says
August 23, 2017 at 10:52 amThis is the second time I’m making these, which says something alone. The first time I didn’t have oat fiber so I used a bit more almond flour and some psyllium fiber and a monk fruit/ stevia blend , they were so good I have a friend who keeps asking for more, but a bit gritty. This time I had the oat fiber but not powdered stevia so I used liquid. I also used Swerve Confectioners which got rid of the gritty taste. This time they’re a bit lighter and have the consistency of a normal muffin! I’m glad I vacuum sealed the rest of my shredded carrots in 3/4 cup packs because I will be making these again.
I didn’t have allspice so I’ll be sure to add it next time to give it a stronger spice taste.
Lisa says
August 23, 2017 at 12:12 pmThe oat fiber makes a big difference in these! I’m so glad you loved them. 🙂
J. Park says
June 7, 2017 at 9:13 pmI was wondering the same as the last commenter about omitting the stevia. Is it completely necessary to achieve the same taste?
Lisa says
June 8, 2017 at 6:12 amYou can just add 1/4 cup Swerve or other one-for-one sugar replacement in it’s place. You may want to add more or less to taste.
Jane Simpson says
May 8, 2017 at 3:40 amIs the 1/4 teaspoon of stevia extract powder essential to the recipe please? Thank you for your recipes.
Lisa says
May 8, 2017 at 6:14 amIf you leave out the stevia, you’ll want to add in 1/4 cup of additional bulk sweetener. Otherwise, it likely won’t have enough sweetener.
joy e beemer says
April 4, 2017 at 11:13 pmDo the carrots need to be finely diced or just chopped?
Lisa says
April 5, 2017 at 9:00 amI shred them so I’d finely dice.
Kimberly Murphy says
December 10, 2016 at 1:20 pmDo you think I could use a protein powder instead of oat flour? If so, I do have unflavored Isopure, but I’m thinking About Time Birthday Cake flavor protein powder might be really great in these! Your thoughts?
Lisa says
December 11, 2016 at 5:04 amIt’s worth a try. I have used whey as a flour substitute.
Inez says
September 29, 2016 at 9:43 amHi! I am so appreciative of your recipes because they’re not overloaded with very expensive sweeteners. Our palates have adjusted to less sweetness. Last week I had to throw out a recipe for a special dessert I had made to surprise my husband because it was so cloyingly sweet. Sad in two directions.
Having something a little sweet, but that has enough fat and some protein makes morning so much easier. I am making these this weekend.
Judy says
August 16, 2016 at 6:00 pmIs oatbran the same as oat fiber? Is there any substitutes for oat fiber?
Thanks!
Lisa says
August 17, 2016 at 5:35 pmOat bran is different. You could try milled flax seeds instead.
Traci says
August 1, 2016 at 3:44 pmIs there any other sweetener to use besides Swerve? I have some, but I find it has a cooling effect on the mouth that I’m not fond of. Didn’t know if I could use liquid Stevia or not.
thanks.
Lisa says
August 1, 2016 at 4:59 pmI used to just use plain erythritol, but then discovered Swerve which works a bit better. It’s the erythritol that gives the cooling effect. You can try a blend of non-bulk sweeteners like stevia and monk fruit. I’ve had good success using those without erythritol.
Marie says
July 4, 2016 at 6:19 pmIf you got to spark people. You can enter all your recipe ingredients in the Recipe calculator and it tells you much more detailed version of nutritional values.
Lisa says
July 5, 2016 at 5:03 amGood to know!
Michael Schneider says
January 24, 2017 at 9:59 amThanks, I’ve been looking for something like this.
Lisa says
January 24, 2017 at 4:39 pmI hope you enjoy them!
Deborah M says
October 30, 2015 at 9:19 amWhat’s the difference between oat fiber and oat flour?
Lisa says
October 30, 2015 at 10:34 amOat fiber has zero net effective carbs because it’s all fiber. On the other hand, oat flour is high carb and should be avoided on a low carb diet.
Ros says
October 6, 2015 at 4:02 pmI think this is one of those recipes that has tremendous potential for modification. It has everything and is cool to make with the cream cheese filling. Maybe your new pumpkin recipes got me thinking… wouldn’t this be good as a pumpkin muffin with cream cheese or ‘eggnog’ cream cheese filling? So how would we do that? 😉
Lisa says
October 6, 2015 at 4:09 pmI do have a recipe for cream cheese filled pumpkin bread. I like the eggnog idea and may have to work on that.
Meagan says
July 21, 2015 at 10:22 pmWhat temp did you bake these at and for how long?
Lisa says
July 22, 2015 at 5:06 amBake at 350ºF for 20-25 minutes
Jennifer says
July 21, 2015 at 8:20 pmAm I missing something? I don’t see anywhere how hot the oven needs to be, or how long to bake.
Lisa says
July 22, 2015 at 5:04 amFixed!
Jennifer says
July 24, 2015 at 1:35 pmThanks so much!
zandi says
October 4, 2011 at 1:12 amcan u use all almond flour?
Dinners & Dreams says
January 17, 2011 at 3:11 amMmm, almond flour, I’ sold. I like the filling too!
Nisrine
kell says
January 16, 2011 at 10:18 pmHi 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!!
Lisa says
January 17, 2011 at 12:49 amI 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.