Keto low carb gluten free Carrot Cake Muffins with Cream Cheese Frosting
Muffins
1 cup almond flour
1/2 cup of Keto sweetener I use Natvia
1 teaspoon of baking powder
1 teaspoon of cinnamon
3/4 cup olive oil
2 eggs
1/4 cup of chopped walnuts
3/4 cup of shredded carrot
Frosting
115g cream cheese softened
2 tablespoons of butter softened
1/4 cup Keto sweetener I use Natvia
2 tablespoons of heavy whipping cream
1 teaspoon of vanilla
Makes 12
Preheat your oven to 180 degrees Celsius or 350 f
Like a muffin tray with patty pans In a large bowl mix the almond flour, Keto sweetener, baking powder and cinnamon. Stir to combine.
Add in the olive oil, walnuts, eggs and shredded carrot. Stir until mixed well but don't over mix.
Spoon into 12 muffin patty pans.
Bake for 40-45 minutes or until a skewer comes out clean. Completely cool before decorating with frosting.
Frosting
Beat with a mixer the cream cheese and butter together until creamy. Add the sweetener, heavy whipping cream and the vanilla. Beat until all combined and smooth. Decorate the cool muffins.