Carrot keto muffins

Carrot Keto Muffins are made with fluffy blanched almond flour, eggs, fresh carrots and simple spices to enhance the flavor.

Ingredients

• Muffins
• 2.50 cups blanched almond flour
• 1 tea spoon. soda
• ¼ tea. spoon. salt
• ½ cup granular monk fruit sweetener
• 3 pcs. chicken eggs, lightly beaten
• 1 cup grated carrots (raw)
• 1.50 tea spoon. cinnamon
• ½ tea spoon. ground ginger
• ¼ tea. spoon. nutmeg
• 220 gr greek yogurt
• 2 tea spoon. vanilla extract
• Glaze
• 220 gr softened cream cheese
• ½ cup softened butter
• 1 tea spoon. vanilla
• 1 cup powdered sweetener
• Sprinkle (optional)
• 1 table. spoon. granular sweetener
• 1 table. spoon. chopped walnuts
• 1 table. spoon. chopped carrots (raw)

Directions

1. Preheat oven to 200 C. Prepare muffin tins (12 pcs.). Line each mold with cupcake liners. Lubricate the parchment with oil or spray with cooking spray.
2. In a large bowl, combine almond flour, baking soda, salt, sweetener, vanilla cinnamon, ground ginger, and nutmeg. Add lightly beaten eggs, Greek yogurt, and grated carrots. Mix well.
3. Place portions of dough into each of 12 tins. The molds should be about ¾ full.
4. Bake the muffins in the oven for 15-18 minutes, or until the toothpick inserted in the center comes out clean. Cool completely before icing.
5. Whisk together softened cream cheese and butter in a medium bowl. Add sweetener 1/3 at a time, whisking until full. Add the vanilla at the end and beat until smooth. Use a piping bag or paper bag with a cut-off corner to decorate the muffins beautifully.
6. Combine the sweetener, walnuts, and grated carrots in a blender for a few seconds. Sprinkle this mixture over the top of the frosting. Alternatively, you can use shredded walnuts, or just grated carrots.