Low carb carrot cake cream cheese muffins

Low Carb Carrot Cake Cream Cheese Muffins

Course: Snack
Cuisine: American
Keyword: low carb muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 160kcal
Author: Lisa MarcAurele
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.
Print Recipe


  • 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

Additional Info

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