Carrot Cake Muffins (4 Net Grams), Gluten-Free


Image: Carrot Cake Muffin with Butter

Warm Carrot Cake Muffin with Butter

The Carrot – My New Banana

This carrot cake muffin is made possible because of a discovery I made with a single banana. My past failures with a low carb lifestyle always amounted to not having an arsenal of delicious alternatives to turn to when an urge for something sweet was upon me. It is no secret that I love my sweets. I joke about it all the time, but this was always a very real and challenging obstacle for me in the past.

The idea that a gluten-free, low carb alternative could be just as good as its high carb counterpart was just not a foreseeable reality. That is until I put 2 and 2 together and started working on changing all that. What I had discovered from using that single banana was that by dividing it by 12 individual portions I was able to bring down the net carb count significantly. That single discovery gave me hope that the future might not be as bleak as it was in the past.

Flavor and Texture

The flavor and the texture of this carrot cake muffin is absolutely perfect. My secret ingredient that makes these so dang good at mimicking gluten is not the ratio of almond to coconut flour. I attribute that place of honer to the addition of unsweetened flaked coconut. Add some some nuts and a little pineapple to the mix and the WOW factor kicks in and transforms these bad boys into game changing deliciousness.

This muffin once again has all the flavor and texture we crave, but so often times find missing. Like the banana coconut muffins these make for an an easy grab and go that keeps well in the freezer. For special occasions add a little coconut cream or marscapone frosting and you have something you are going to be proud to serve to your family and friends. No one is ever going to guess that these are low carb, gluten-free and good for you. From my kitchen to yours, enjoy!

 

Print Recipe
Carrot Cake Muffins
This muffin once again has all the flavor and texture we crave, but so often times find missing. For special occasions add a little coconut cream or marscapone frosting and you have something you are going to be proud to serve to your family and friends. No one is ever going to guess that these are low carb, gluten-free and good for you.
Image: Carrot Cake Muffin with Butter
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Prep Time 10 Minutes
Cook Time 22 Minutes
Servings
Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 22 Minutes
Servings
Muffins
Ingredients
Image: Carrot Cake Muffin with Butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425˚F
  2. In medium bowl, mix together the dry ingredients (almond flour, coconut flour, coconut, xanthan gum, salt, Pyure Stevia sweetener, baking powder and the baking soda and set aside.
  3. In a food processor or mixer blend together the butter, coconut oil, eggs, and vanilla extract until well blended. Add in the carrots and pineapple. Pulse a few times to incorporate.
  4. Add the dry ingredients and process just until you have a well mixed batter.
  5. Fold in the Pecans.
  6. With a spoon or a cookie scoop, portion out equal amounts of batter into a 12 cup muffin tin lined with muffin cups.
  7. Bake at 425F for 8 minutes then reduce heat to 350°F and bake 14-16 minutes more or until tops are nicely browned and toothpick inserted into the center comes out clean. *Baking the muffins at 425°F for those few minutes activates the baking powder/soda and makes the muffins rise nice and high. When they're finished baking at the lower temperature you will have nicely browned, rounded muffin tops.
  8. Cool on a baking rack and then store in an airtight container or freeze.
  9. Image: Carrot Cake Muffin with Butter
Recipe Notes

Nutrition Facts - Calculated using My Fitness Pal
Servings: 12

Calories: 279

Fat 13g, Cholesterol 113mg, Sodium 177mg, Potassium 140mg, Total Carbs 9g, Fiber 5g, Sugars 3g,
Protein 6g, Net Grams 4g

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

2 Comments

  1. Is it possible to bake this in a one layer cake pan instead of as muffins?? And would I have to add some additional bake time?? Have you tried it this way. I am new to your site and I am loving all the recipes you have created. Thanks.

    • Hey Dita, yes you can bake like a regular cake, but you’ll have to play with the bake time. I like muffins because they freeze well and are portioned in a muffin pan to minimize any guessing. 😊

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