These keto carrot cake muffins with cream cheese filling are so indulgent! They combine the flavors of spice cake with rich cheesecake for a delicious and guilt-free treat!
When I was creating this recipe, I wondered whether to call them muffins or cupcakes.
After all, they are not topped with frosting. However, with the cream cheese center, they feel as indulgent as a cupcake! Whatever you call them, they are definitely a treat.
This keto carrot cake muffins recipe is so easy to whip up. All you need to do is blend up the batter, add it to muffin molds, and top with the cream cheese filling.
I love how the filling sinks into the batter as it bakes! It’s much less messy than frosting.
The result is the best combination of spicy carrot cake and rich cheesecake. The textures and flavors balance each other so well.
So whether you would call this a muffin, a cupcake, or something totally different, one thing is for sure. You can call it delicious!
Are they healthy?
Some people hear “carrot” in carrot cake and assume that it’s healthier than regular cake. However, the traditional cake is still loaded with sugar and empty carbohydrates.
Thankfully, it’s easy to make healthy carrot cake muffins using alternative ingredients.
This recipe still uses carrots, but in a small amount that won’t impact the total carbs very much. Next, we replace the traditional flour with almond flour and coconut flour or oat fiber, which are much lower in carbohydrates.
Finally, we’ll use a low carb sweetener instead of sugar. This gives us the sweetness we expect in muffins, but without the spike in blood sugar.
We will still use the all spice, cinnamon, and chopped pecans you find in traditional carrot cake. These ingredients are what give this treat a perfect taste and texture!
Cooking time for these keto carrot cake muffins
Depending on your oven, this recipe will take about 20-25 minutes to bake. This is assuming you are using a 12-muffin baking tin.
You want to bake them until the muffin is set and the center is like a baked cheesecake. You don’t want to overcook them or they will become dry.
I recommend checking on them at the 20 minute mark and then keeping an eye on the muffins until they are done.
If you are using a muffin-tin that makes 6 or 9 larger muffins, you will need to increase the bake time.
How to make fluffy carrot cake muffins
The key to a fluffy batter is pretty simple. You simply whip the egg whites with cream of tartar!
Once whipped, the stiff egg whites will be full of tiny air bubbles. As you fold them into the rest of the batter, take care not to deflate the egg whites too much.
This is the easiest way to add fluffiness without adding more ingredients.
What about calories?
You will get 12 standard sized muffins from this carrot cake muffins recipe. At this size, each muffin will be about 200 calories.
It’s a perfect size for grab and go. It means you can grab one if you just want a quick snack. However, if you’re enjoying them as breakfast, you can eat two.
More muffin recipes
Looking for a few more of these great grab-and-go keto breakfast ideas? Check out these favorites:
- Low Carb Blueberry Muffins are a gluten free way to enjoy a traditional breakfast treat without any guilt.
- Keto Banana Muffins are low in sugar, high in healthy fats, paleo friendly, and use banana extract to save on carbs.
- Blueberry Cream Cheese Muffins taste like mini blueberry cheesecakes for an indulgent bite!
- Chocolate Zucchini Muffins are super moist and have a nice chocolate taste.
- Low Carb Pumpkin Muffins with cranberries and pecans are a low carb, gluten free treat that’s perfect for fall!
- Lemon Sour Cream Muffins with a crunchy streusel topping and drizzled with glaze are sure to become a favorite.
Low Carb Carrot Cake Cream Cheese Muffins
Recipe Video (Click on Image to Play)
- 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 coconut flour or oat fiber
- 3/4 cup carrots
- 1/2 teaspoon baking powder
- 1/4 cup almond milk
- 1/4 cup oil coconut or avocado
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
- 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, baking powder, 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.
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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First Published: January 16, 2011… Last Updated: April 2, 2020