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    Home » Desserts

    Author: Emily Krill | Published: Oct 26, 2019 | Modified: Dec 5, 2021

    Keto Carrot Cake Muffins

    Jump to Recipe

    These Keto Cake Muffins with Cream Cheese Filling are great grab-and-go snacks that have just 3g net carbs each.

    a top down view of a pink muffin pan holding low carb cream cheese filled carrot muffins
    Jump to:
    • 🥕 Are carrots Keto?
    • 🥣 Ingredients
    • 📖 Instructions
    • 🥣 Cream cheese filling
    • 💬 Are these muffins gluten-free?
    • 📋 Recipe
    • Specialty Ingredients 💰

    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?

    a top down view of a Keto cream cheese filled carrot muffin on a green plate

    🥕 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.

    7 carrots and a question mark

    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.

    a hand holds a sugar-free carrot muffin

    🥣 Ingredients

    • cream cheese
    • Swerve Granular
    • vanilla extract
    • coconut flour
    • Isopure protein powder
    • almond flour
    • baking powder
    • pumpkin spice
    • ground ginger
    • salt
    • butter
    • eggs
    • heavy whipping cream
    • grated carrot
    • chopped pecans
    ingredients for gluten free carrot muffins

    📖 Instructions

    1. Beat together the filling ingredients with an electric mixer until smooth. 
    2. Then mix together your dry ingredients. 
    3. Cream together butter, sweetener, and vanilla until light and fluffy. 
    4. Beat an egg into the mixture. 
    5. Beat some of the dry mixture in, then an egg, then the rest of the dry, then an egg. 
    6. Mix in cream and shredded carrot.
    7. Add the muffin batter and cream cheese filling into the wells of a cupcake pan. 
    8. Sprinkle with chopped pecans and bake in a 350 degree F oven for 25-30 minutes.  
    a close up view of a pink muffin pan holding a Keto Carrot Cake Muffin

    🥣 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.

    a top down view of a Keto cream cheese filled carrot muffin on a green plate

    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

    📋 Recipe

    Keto Carrot Cake Muffins

    a pan of Keto Cream Cheese Filled Carrot Muffins
    Print Recipe

    ★★★★★

    4.9 from 7 reviews

    These cream cheese filled carrot cake Keto muffins are great grab-and-go snacks that have just 3g net carbs each.

    • Author: Emily Krill
    • Prep Time: 10
    • Cook Time: 30
    • Total Time: 40 minutes
    • Yield: 9 muffins 1x
    • Category: Dessert
    • Method: Baked
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Units Scale

    Cream Cheese Filling:

    • 4 oz cream cheese, softened
    • 2 tablespoons Swerve Granular
    • ½ teaspoon vanilla extract

    Muffin Batter:

    • 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

    Topping:

    • ¼ cup chopped pecans

     

    Instructions

    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.pre-heat

    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 2 beat together the cream cheese filling ingerdients

    Step 3.  In a medium-sized bowl, mix together coconut flour, protein powder, almond flour, baking powder, pumpkin spice, ginger, and salt.step 3 mix together the dry ingredients

    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 cream together butter and sweetener

    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 5 beat in remaining ingredients

    Step 6.  Mix in heavy whipping cream and grated carrot.step 6 mix in cream and carrots

    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 7 fill the wells of the muffin pan

    Step 8.  Sprinkle chopped pecans on top and gently press them into the tops of the batter.step 8 sprinkle nuts on top

    Step 9.  Bake for 25-30 minutes until the tops of the muffins are firm and nuts are lightly browned.step 9 bake the carrot muffins for 25-30 minutes

    Equipment

    silicone cupcake pan

    Silicone Cupcake Pan

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    cooling racks

    Cooling Racks

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    Set of mixing bowls and silicone tools

    Mixing Bowl and Tool Set

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    an electric hand mixer

    Electric Hand Mixer

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    Nutrition

    • 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

    Specialty Ingredients 💰

    swerve granular

    Swerve Granular

    Buy Now →

    Swerve Bundle

    Buy Now →
    coconut flour

    Coconut Flour

    Buy Now →
    almond flour

    Almond Flour

    Buy Now →
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    Reader Interactions

    Comments

    1. Susan says

      April 14, 2022 at 10:45 pm

      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!

      Reply
      • Emily Krill says

        April 15, 2022 at 6:22 pm

        The carrots are the last ingredient of the muffins: one medium grated carrot.

        Reply
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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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