‘A paleo and keto friendly recipe for the most moist carrot cake ever. These low carb carrot cake muffins are also gluten & grain free, dairy free, and of course refined sugar free.’
I cannot contain my excitement for today’s recipe post friends. I am so over the moon happy with these carrot cake muffins I whipped up a couple of weeks ago. I’ve actually made TWO more batches of them since then because they are THAT good. I am certain you will feel the same after eating just one of these extra moist, extra fluffy, extra delicious muffins.
With Easter around the corner I knew I needed to stay ahead of the game and come up with a low carb and keto dessert option for myself. I never want to be left without any sweet options at holiday parties and family gatherings at the end of a meal so I always take it upon myself to bring something I know I will love. Fortunately these muffins will be a complete crowd pleaser. Everyone will want to snag a muffin. The texture on them is absolutely perfect. They are light and fluffy, moist, and nobody will ever know they are completely keto and low carb.
Let’s talk a little about the ingredients here. One of main things I dislike about the recipes I see everywhere online for keto baked goods is they all use a ridiculous amount of almond flour. Now I’m fine having nuts in moderation, but I so always try and make sure its kept to a minimum AND I balance those omega 6 fatty acids with omega 3’s. Coconut flour is great for low carb baking as well, but it’s simply too dense to produce a really good fluffy baked good. Recipes that use coconut flour tend to be very very dense.
My remedy for the low carb flour issue is combining almond flour and coconut flour with flax meal and psyllium husk. Surprisingly the mix of “flours” in this recipe ended up producing the absolute BEST muffin/cake texture ever! It’s moist, light and fluffy without being at all dense. So I realize the list of ingredients does look quite large here, but it really is just a matter of gathering a bunch of spices and the mix of flours. Start to finish, you can have these muffins made within 30 minutes, frosted and ready to eaten within 40! Another wonderful thing about these carrot cake muffins is they get even better after they are stored in the fridge… that frosting thickens up and the flavors blend even more after a day or so.
And last, although these muffins certainly do not need the frosting, they are amazing on their own… the frosting and chopped nuts on top really really REALLY make a huge difference. They provide variance in texture, an added sweetness, and the extra little bit of special. I’m also pretty proud to say they are completely dairy free thanks to the new Kite Hill cream cheese I have been obsessed with recently. I haven’t really missed dairy at all this year, but honestly having an option for certain cheeses really makes me super thankful. Of course you can use regular cream cheese as well though. Dairy or not, do yourself a favor and MAKE THE FROSTING for these. You’re welcome.
Have just one, I dare you. No really. you won’t be able to contain yourself either. I can almost guarantee that after making one batch of these carrot cake muffins, you will make them again within a weeks time (or less). You’ll definitely eat them leading up all the way to Easter.