Carrot Cake Muffins (Low Carb)
This low carb version tastes incredible!😍
Start with adding all your dry ingredients into a large bowl and then add vanilla and stir really well.
Next add eggs, Greek yogurt and shredded carrots. Don’t stress about your carrots… we aren’t no carb, we are low carb.
Mix this up well and then scoop into your muffin pans and bake at 400 degrees for 18 minutes. This recipe easily makes a dozen muffins.
Next we want to frost these babies. Mix all the ingredients until smooth and place in a piping bag or ziplock bag and ice the muffins and top with some chopped walnuts. Hope you enjoy!
Muffin Ingredients: 2 ½ cups Almond Flour 1 tsp Baking Soda ¼ tsp Salt ½ cup Granulated Sweetener (I used Swerve) 3 Large Eggs (beaten) 1 cup Shredded Carrots 1 ½ tsp Cinnamon ½ tsp Ground Ginger ¼ tsp Nutmeg 8 oz Greek Yogurt (I use the brand "Two Good") 2 tsp Vanilla
Frosting Ingredients: 8 oz Softened Cream Cheese ½ cup Softened Butter 1 cup Powdered Sweetener (I used Swerve) 1 tsp Vanilla