Low Carb Carrot Cake Cream Cheese Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 people
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.
- 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
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
Serving: 1muffin | Calories: 160kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 99mg | Sodium: 117mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1750IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0.9mg
- Net Carbs 2g
- % Carbs: 5.2%
- % Protein: 13%
- % Fat: 81.8%
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