Who says you can’t have cake for breakfast… not me!
I find that cakes made with just almond flour or mixed with coconut flour turn out dry, heavy, flat and the texture is just not the best. I’ve started halving the almond flour and replacing that half with fibre flour. The texture is nicer, they’re lighter and not dry.
Keto Carrot Cake Muffins
1 1/4 Cups Almond flour
1 1/4 cups Fibre flour
1 teaspoon Baking soda
1/4 teaspoon salt
1/3 Cup granular sweetener of your choice, I use monk fruit
3 Large eggs, beaten1 Cup Shredded carrots
2 tsp mixed spice
1/2 teaspoon Ground ginger
8 oz Greek Yogurt
pinch of salt
4 tbsp sugar free maple syrup, more if you want or you could use 1 tsp vanilla extract.
8 ounces Cream cheese, softened
1/2 Cup Butter, softened
1 teaspoon Vanilla
1 cup powdered sweetener of your choice
1 Tbsp granular sweetener
1 Tablespoon Walnuts
1 Tablespoon Shredded carrots
Preheat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
In a large mixing bowl, combine the almond flour, baking soda, salt, sweetener, vanilla cinnamon, ground ginger and nutmeg. Now add in the beaten eggs, greek yogurt, maple syrup and carrots. Mix until just fully combined
Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 18 minutes or until a toothpick comes out clean. Cool completely before frosting
In a medium size mixing bowl, whip the softened cream cheese and butter. Add in the sweetener 1/3 at a time until fully incorporated. Finally, add in the vanilla and beat until nice and smooth. Use a piping bag or the corner of a a zip top bag to frost your cupcakes.
Combine sweetener, walnuts, and shredded carrots in a mini food processor and pulse for a few seconds. Just enough to combine all the ingredients together and to chop up carrots and walnuts. Alternatively, you can chop finely with a knife. Garnish on top of your muffins.
Nutrition is per muffin with both frosting and garnish.
Net Carbohydrates: 2.5g