These low carb and Keto cream cheese filled carrot muffins are great grab-and-go snacks that have just 3g net carbs each.
What’s up docs?
Who’s ready for some Keto cream cheese filled carrot muffins? It was been a long week, and I, for one, am ready for a bit of a treat.
But aren’t carrots off limits on low carb and Keto diets?
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 opinion.
Yes, carrots are root vegetables, so they have more carbohydrate than greener, leafier vegetables.
But they actually rank very low on the glycemic index. And a medium sized carrot has just 4g net carbs. This recipe uses 1 carrot, divided by 9 servings, so you are only looking at .4g net carbs per muffin.
So let’s take a look at the other ingredients.
Here is what you’ll need to make low carb cream cheese filled carrot muffins.
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.
Soon you’ll have a batch of delicious low carb carrot muffins.
These muffins are good and good for you. And each carrot muffin has just 198 calories and 3g net carbs. So I proudly stand by my Keto carrot muffins.
Bring it on, carrot naysayers!
Keto Carrot Muffins with Cream Cheese Filling
These low carb and Keto cream cheese filled carrot 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
Ingredients
Cream Cheese Filling:
4 oz cream cheese, softened
2 tablespoons Swerve or equivalent granulated sweetener
1/2 teaspoon vanilla extract
Muffin Batter:
1/3 cup coconut flour
2 tablespoons Isopure unsweetened protein powder
1/3 cup super fine almond flour*
1 1/2 teaspoons baking powder
1 teaspoon pumpkin spice
1/4 teaspoon salt
1/4 cup butter, softened
5 tablespoons Swerve or equivalent granulated sweetener
1 teaspoon vanilla extract
3 large eggs
2 tablespoons heavy whipping cream
2 oz (1 medium carrot) grated carrot
Topping:
1/4 cup chopped pecans
Instructions
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 1/2 inch wide wells) and make 9 muffins.
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.
3. In a medium sized bowl, mix together coconut flour, protein powder, almond flour, baking powder, pumpkin spice and salt.
4. In a large bowl, use an electric mixer to cream together butter, sweetener and vanilla until light and fluffy, 1-2 minutes.
5. Beat 1 egg into the butter mixture. Beat in 1/3 of the dry mixture, then 1 egg, then 1/3 of the dry, then 1 egg and remaining dry mixture.
6. Mix in heavy whipping cream and grated carrot.
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.
8. Sprinkle chopped pecans on top and gently press them into the tops of the batter.
9. Bake for 25-30 minutes until the tops of the muffins are firm and nuts are lightly browned.
Notes
*If you take these muffins to a party, make sure to clearly mark that they contains nuts. Most people don’t expect a muffin to use almond flour, so people with nut allergies might inadvertently eat it.
STEP BY STEP PHOTOGRAPHS ARE BELOW THE RECIPE
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
IF YOU LIKED THESE LOW CARB PROTEIN MUFFINS, THEN YOU MIGHT LIKE MY RECIPES FOR ORANGE CRANBERRY MUFFINS, LEMON POPPYSEED MUFFINS OR Chocolate Protein Muffins.
Zsuzsanna says
November 5, 2019 at 7:14 pmI’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
November 5, 2019 at 7:44 pmSorry 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
May 4, 2019 at 1:05 pmThese muffins are delicious! I can not stop eating them! No complaints whatsoever.
★★★★★
EmilyKrill says
May 4, 2019 at 1:09 pmExcellent! Happy to hear it.
Mary H Knight says
March 20, 2019 at 1:10 amCould you use maple syrup instead of swerve. Is swevre a good sweetener?
★★★★★
EmilyKrill says
March 20, 2019 at 8:38 amYou 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
January 29, 2019 at 11:13 amFavorite keto muffin yet! Nailed it! Thank you
★★★★★
EmilyKrill says
January 29, 2019 at 11:30 amSure thing! So glad you like it.
Bonnie says
October 25, 2018 at 2:54 pmI love me some Clive Owen.
★★★★★
EmilyKrill says
October 25, 2018 at 9:34 pmAnd how.
Brenda says
April 23, 2018 at 2:14 amWhat could I sub for the protein powder and can I leave out the shredded coconut?
Thanks! These look so yummy!!!
Emily says
April 23, 2018 at 2:25 pmI 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
April 22, 2018 at 11:10 pmIs the protein powder necessary? What does it dfo?
Emily says
April 23, 2018 at 1:08 amWhey powder really improves the texture of the muffin.
Jr says
April 22, 2018 at 7:11 pmYou forgot to include the coconut in the mixing instructions, FYI 😉
Emily says
April 22, 2018 at 8:32 pmThanks so much for catching that! I just fixed it.