These Keto Cake Muffins with Cream Cheese Filling are great grab-and-go snacks that have just 3g net carbs each.
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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.
🥣 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
📖 Instructions
- 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📋 Recipe
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
Ingredients
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.
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.
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
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Marti says
Could almond flour be substituted for the coconut flour?
EmilyKrill says
No, that won't work. I recommend using a recipe that was designed to be make with almond flour. You can follow the steps in my recipe for the cream cheese center. Here's one that looks good: https://trinakrug.com/carrot-cake-muffins/
Renee Garvey says
Fabulous. Best muffin ever. Thank you.
★★★★★
EmilyKrill says
Thanks!
Zsuzsanna says
I'm sorry, but I still cannot see how much shredded coconut I need and when and where to put it...
But even without it, it's delicious!
★★★★★
EmilyKrill says
Sorry about that! I used shredded coconut in an earlier version of the recipe, so that's why it's in the picture of the ingredients. (You have eagle eyes!) I ended up leaving it out of the recipe, because I thought it made the muffins a bit dry. But if you want to add in some shredded coconut, use 1/4 cup and mix it in with the cream and the grated carrots.
Suzanne Holt says
These muffins are delicious! I can not stop eating them! No complaints whatsoever.
★★★★★
EmilyKrill says
Excellent! Happy to hear it.
Mary H Knight says
Could you use maple syrup instead of swerve. Is swevre a good sweetener?
★★★★★
EmilyKrill says
You really can't substitute maple syrup for Swerve in this recipe. The liquid to dry ingredient ratio would be all off. And if you used maple syrup the muffins wouldn't be low carb. Swerve is a great low carb alternative to sugar though. I use it for all my baked goods because it's got zero calories and zero net carbs. And the taste is the closest thing to real sugar that I've found.
Amber says
Favorite keto muffin yet! Nailed it! Thank you
★★★★★
EmilyKrill says
Sure thing! So glad you like it.
Bonnie says
I love me some Clive Owen.
★★★★★
EmilyKrill says
And how.
Lynn says
I substituted sweet n low for swerve. Big mistake-bad aftertaste. Should’ve read comments before making. This tastes very good and I’m sure with the swerve muscle better. But my muffins were a bit dry. Any hints?
★★★★
EmilyKrill says
You could try adding more cream cheese filling so you get more moistness in each bite.
Brenda says
What could I sub for the protein powder and can I leave out the shredded coconut?
Thanks! These look so yummy!!!
Emily says
I wasn't certain of the answer, so I just made a batch of muffins without the shredded coconut and protein powder and they came out great. If you make it this way then the nutritional info changes to:
NUTRITIONAL INFO: Calories 126 Fat 11g Protein 4g Carb 5g Fiber 2g Net Carbs 3g
Lauri says
Is the protein powder necessary? What does it dfo?
Emily says
Whey powder really improves the texture of the muffin.
Jr says
You forgot to include the coconut in the mixing instructions, FYI 😉
Emily says
Thanks so much for catching that! I just fixed it.