As the air turns crisp and leaves begin to fall, there’s nothing better than the warm, comforting aroma of spiced baking wafting from the kitchen. These Keto Carrot Cake Muffins are the perfect answer to your autumn cravings, without any of the sugar or carbs. We’ve packed them with warm spices, tender grated carrots, and crunchy pecans. But the real star of the show? A rich, tangy, and unbelievably creamy cheesecake layer swirled right on top. It’s a decadent, guilt-free treat that’s simply out of this world!
Ingredients
• For the Cheesecake Layer
• ¾ cup / 170g cream cheese, softened
• 1 large egg yolk
• 2 tbsp / 24g erythritol
• 1 tsp unsweetened vanilla extract
• For the Muffin Batter
• ½ cup / 56g almond flour
• 2 tbsp / 16g coconut flour
• 1 tbsp / 10g ground chia seeds
• ¼ cup / 48g erythritol
• 2 tsp gluten-free baking powder
• 1 tsp ground cinnamon
• 1 tsp vanilla powder
• 1 tsp ground ginger
• ⅛ tsp ground allspice
• ⅛ tsp ground nutmeg
• A pinch of salt
• ½ cup / 60g pecans, chopped
• 5 large eggs, separated (1 yolk for cheesecake, 4 yolks + 1 white for batter, 4 whites for whipping)
• ⅓ cup / 76g virgin coconut oil, melted
• ¾ cup / 85g carrots, finely grated
• 20 drops liquid stevia
Instructions
1. Directions
2. Preheat your oven to 320°F (160°C). Line a standard muffin tin with 9 paper or silicone liners.2. Prepare the cheesecake layer: In a medium bowl, use a hand mixer or whisk to beat the softened cream cheese, 1 egg yolk, 2 tbsp erythritol, and vanilla extract until completely smooth and creamy. Set aside.3. In a large bowl, whisk together all the dry batter : almond flour, coconut flour, ground chia seeds, ¼ cup erythritol, baking powder, all spices, and salt.4. In a separate bowl, whisk together the 4 remaining egg yolks, the 1 leftover egg white, the melted coconut oil, and the liquid stevia.5. Pour the wet mixture into the dry and stir until just combined. Do not overmix.6. In a clean, dry bowl, use an electric mixer with a whisk attachment to beat the 4 remaining egg whites until stiff peaks form.7. Gently fold about one-quarter of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites with a spatula until just incorporated. Gently fold in the grated carrots and chopped pecans, being careful not to deflate the batter.8. Divide the batter evenly among the 9 prepared muffin cups. Top each muffin with a heaping tablespoon of the cheesecake mixture.9. Bake for 30-35 minutes, or until the cake portion is firm and a toothpick inserted into it comes out clean.10. Let the muffins cool completely in the tin before removing. This allows the cheesecake layer to set properly.
Nutritional Information
• Nutritional Info per Serving
• Serves: 9
• Calories: 270
• Fat: 26g
• Net Carbs: 3.7g
• Protein: 7g
• is an estimate and may vary based on used.
Pro Tips
• Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free cheesecake layer and a better-incorporated batter.
• When folding in the whipped egg whites, use a light hand and a spatula. Overmixing will deflate the batter, resulting in dense muffins.
• For a beautiful marbled effect, use a toothpick or the tip of a knife to gently swirl the cheesecake topping into the muffin batter a few times before baking.
• Store these muffins in an airtight container in the refrigerator for up to 5 days. They taste even better the next day once the flavors have melded.
FAQ
Q: Are carrots keto friendly
A: Yes, carrots can be enjoyed in moderation on a keto diet. This recipe uses a small amount distributed across 9 muffins, resulting in only 3.7g of net carbs per serving, making them perfectly suitable for a keto lifestyle.
Q: How should I store these carrot cake muffins
A: Due to the cream cheese layer, these muffins must be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.
Q: Why did my keto muffins turn out dense
A: The key to light and fluffy muffins is the whipped egg whites. If your muffins are dense, it’s likely the batter was overmixed when folding in the egg whites, which deflates them. Use a gentle hand and a spatula to fold them in until just combined for the best texture.
Q: Can I use a different keto sweetener
A: Yes, you can substitute the erythritol with another granular keto-friendly sweetener like monk fruit or allulose in a 1:1 ratio. Adjust the amount to your personal taste, as sweetness levels can vary between brands.
