These Keto Cake Muffins with Cream Cheese Filling are great grab-and-go snacks that have just 3g net carbs each.
What’s up docs? 👋
Are you folks ready for some Keto Cream Cheese Filled Carrot Cake Muffins? It has been a long week, and I, for one, am ready for a bit of a treat.
Who's with me?
🥕 Are carrots Keto?
I can see the Keto Police getting out their whistles. But before I hear, “Carrots aren’t low carb!”, let me make the case for the carrot, an unfairly maligned vegetable, in my humble opinion.
So just chill out for a minute Karens.
Yes, carrots are root vegetables...
But they actually rank very low on the glycemic index. And a medium-sized carrot has just 4g net carbs. This recipe uses one measly carrot, divided by 9 servings, so you are only looking at less than half of a gram of net carbohydrate per muffin.
That's chump change.
- cream cheese
- Swerve Granular
- vanilla extract
- coconut flour
- Isopure protein powder
- almond flour
- baking powder
- pumpkin spice
- ground ginger
- heavy whipping cream
- grated carrot
- chopped pecans
- Beat together the filling ingredients with an electric mixer until smooth.
- Then mix together your dry ingredients.
- Cream together butter, sweetener, and vanilla until light and fluffy.
- Beat an egg into the mixture.
- Beat some of the dry mixture in, then an egg, then the rest of the dry, then an egg.
- Mix in cream and shredded carrot.
- Add the muffin batter and cream cheese filling into the wells of a cupcake pan.
- Sprinkle with chopped pecans and bake in a 350 degree F oven for 25-30 minutes.
🥣 Cream cheese filling
But how do you get the cream cheese filling to suspend in the middle of the muffins? The batter is thick, so it’s not a problem. You’ll spoon a layer of the carrot muffin batter into the wells of the muffin pan, add a spoonful of filling in the middle and spoon the remaining batter on top. Smooth the tops with your fingers and you are good to go.
💬 Are these muffins gluten-free?
Yes, they most definitely are. Low carb baked goods are nearly always gluten-free because wheat is off-limits when you are on a Keto diet. This carrot cake muffin recipe uses almond flour, coconut flour, and protein powder for its dry ingredients. So there is no gluten up in here.
If you like this quick breakfast idea, then you might like my Keto Waffles, Keto Yogurt, Keto Biscuits and Gravy, or Keto Bran Flakes recipes.
And that's about it. 👩🍳
Soon you too will have a batch of delicious low carb carrot cake muffins. These muffins are good and good for you. And each grab-and-go snack has just 198 calories and 3g net carbs. So I proudly stand by my Keto carrot cake muffins.
Bring it on, carrot naysayers! 🥕Print
Keto Carrot Cake Muffins
These cream cheese filled carrot cake Keto muffins are great grab-and-go snacks that have just 3g net carbs each.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 9 muffins 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons Swerve Granular
- ½ teaspoon vanilla extract
- ⅓ cup coconut flour
- 2 tablespoons Isopure protein powder
- ⅓ cup almond flour
- 1 ½ teaspoons baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup butter, softened
- 5 tablespoons Swerve Granular
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons heavy whipping cream
- 2 oz (1 medium carrot) grated carrot
- ¼ cup chopped pecans
Step 1. Pre-Heat oven to 350 degrees F. Spray or line a muffin pan. You can use a large muffin pan (3 inch wide wells) and make 6 muffins, or use a standard muffin pan (2 ½ inch wide wells) and make 9 muffins.
Step 2. In a medium-sized bowl, use an electric mixer to beat together filling cream cheese, sweetener, and vanilla until smooth. Refrigerate until you are ready to use it.
Step 3. In a medium-sized bowl, mix together coconut flour, protein powder, almond flour, baking powder, pumpkin spice, ginger, and salt.
Step 4. In a large bowl, use an electric mixer to cream together butter, sweetener, and vanilla until light and fluffy, 1-2 minutes.
Step 5. Beat 1 egg into the butter mixture. Beat in ⅓ of the dry mixture, then 1 egg, then ⅓ of the dry, then 1 egg, and the remaining dry mixture.
Step 6. Mix in heavy whipping cream and grated carrot.
Step 7. Fill the wells of the muffin pan halfway up with batter. Add a spoonful of filling to the middle of each well. Top with the remaining batter.
Step 8. Sprinkle chopped pecans on top and gently press them into the tops of the batter.
Step 9. Bake for 25-30 minutes until the tops of the muffins are firm and nuts are lightly browned.
- Serving Size: 1 muffin
- Calories: 198
- Fat: 17
- Carbohydrates: 6
- Fiber: 3
- Protein: 6
Keywords: Keto Carrot Muffins, Low Carb Carrot Muffins, Cream Cheese Filled Carrot Muffins
You refer to carrots in the narrative and the photos, but I don't see the quantity of shredded carrots listed in the ingredients. Thank you!
Emily Krill says
The carrots are the last ingredient of the muffins: one medium grated carrot.