Dessert

Low Carb Carrot muffins is for Dessert.

Low Carb Carrot muffins takes 30 minutes to prepare.

Low Carb Carrot muffins takes 20 minutes to cook.

Low Carb Carrot muffins makes 10 servings.

The ingredients for Low Carb Carrot muffins are:

1.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
30 grams Coconut flour
0.5 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon, ground
2 large Egg, fresh, whole, raw
0.25 cup Coconut Oil
0.25 cup Butter, unsalted
1 tsp Vanilla Extract
1 cup, grated Carrots, raw
0.25 cup, chopped Pecans
100 gram(s) Greek-Style Yoghurt (full-fat) 100 g

Here is how you make Low Carb Carrot muffins:

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine al dry ingredients. In a mixing bowl, add eggs, coconut oil, and softened butter. Add Swerve, vanilla, and carrots. Once combined, fold in pecans. Spoon into muffin tin to make about 3/4 full. Cook for 14-18 minutes or until you stick a toothpick in and it comes out clean. Let cool. In a mixing bowl, whip room temperature butter, cream cheese, sweetener, and vanilla. Whip on high speed until fluffy. Add heavy cream to lighten consistency. Keep testing until you have the perfect frosting! Once the cupcakes have cooled, frost with the frosting and top with a few chopped pecans. And then EAT THEM because one has only 5g net carbs!! Keep these in the fridge to lengthen their shelf life. And most importantly, ENJOY!!Serving Size: 10 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user RONELLVN.

The nutritional information for Low Carb Carrot muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 238.2

• Total Fat: 22.3 g
• Cholesterol: 49.6 mg
• Sodium: 321.7 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 3.2 g
• Protein: 5.6 g

The dietary needs meet for Low Carb Carrot muffins is Low Carb