Moist keto carrot cake muffins with warm spices and a sugar-free cream cheese center. Low carb, gluten-free, and deeply satisfying.

Scale

2 cups almond flour

1/3 cup keto sweetener

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3 large eggs

1/3 cup melted butter or coconut oil

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract

1 cup finely grated carrots

6 oz cream cheese

2 tablespoons powdered keto sweetener

1/2 teaspoon vanilla extract

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1. Preheat oven to 350°F and line muffin pan.

2. Mix cream cheese, powdered sweetener, and vanilla until smooth.

3. Whisk dry muffin ingredients.

4. Whisk wet ingredients separately.

5. Combine wet and dry ingredients.

6. Fold in grated carrots.

7. Fill liners halfway, add cream cheese center, top with batter.

8. Bake 22–26 minutes until set.

9. Cool before serving.

– Finely grate carrots for best texture.

– Let muffins cool so filling sets.

– Store refrigerated.