HOW TO MAKE LOW CARB CARROT MUFFINS - SOFT, MOIST & DELICIOUS !

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon; Almond flour (https://amzn.to/3NQN7EY) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** Carrot Cake is such a classic cake which I love so much. And it's one of the easiest cakes to make as you just dump everything into a bowl and mix together. Going low carb does not mean we have to be deprived of it. Here's a low carb version which is soft, moist, fragrant and delicious. It is the same base recipe as all my other muffins as I love the texture. I used ground cinnamon and all spice which works perfectly. If you like a stronger spice taste, then feel free to increase the amount. I used the food processor to process the carrots, but you can use any other graters. For 2 cups of grated carrots, I used about 1 1/2 medium sized carrots. Instead of walnuts, you can choose to use pecans too as they are the lowest in carb content. If you noticed, all my cakes are made into muffins as I find that it's easier to store them in bags for freezing. They can be refrigerated for up to 2 weeks and months when frozen. When that sweet cravings hit, I just warm up 1 muffin in the microwave and boom - craving satisfied! For those carrot muffins which I kept in freezer, I did not apply the cream cheese frosting. Those with the frosting were just refrigerated and they disappeared in no time. Frankly, this is the first time I applied frosting on cake. I have never applied icing on cakes before as I am a hopeless baker. Hence, I can only manage with simple muffins. So please bear with the frosting part haha …. [Total servings = 12] NUTRITION INFO PER SERVING Total carb = 7.2 g Dietary fiber = 2.5 g Net carb = 4.7 g Calories = 290 Total fat = 24.8 g Protein = 10.0 g DRY INGREDIENTS Almond flour = 360 g (3 cups) Baking powder = 8 g (2 tsp) Baking soda = 4 g (1 tsp) Ground cinnamon = 7 1/2 g (3 tsp) All spice = 6 g (3 tsp) Monk fruit = 50 g (1/4 cup) Grated carrots = 135 g (1 1/2 cups) Chopped roasted walnuts = 60 g (1/2 cup) WET INGREDIENTS Whole eggs = 6 large (345 g) Unsalted melted butter = 60 ml (1/4 cup) Unsweetened Greek yogurt = 300 g (1.2 cups) INGREDIENTS FOR CREAM CHEESE FROSTING Softened cream cheese (brick style) = 225 g (8 oz) Powdered sweetener = 100 g (1/2 cup) Lemon zest = zest from 1 lemon (optional) DIRECTIONS FOR CAKE 1. Preheat the oven at 350 F or 180 C. 2. In a bowl, add all the dry ingredients (except the grated carrots and chopped walnuts) and mix with a spatula until well combined. 3. Add the wet ingredients and whisk until well combined. 4. Lastly, add the grated carrots, chopped walnuts and mix until well combined. 5. Scoop into paper cups until 3/4 high and bake for 15 to 20 minutes or until a wooden skewer comes out clean. 6. Let the muffins cool completely, then pipe the cream cheese frosting on top. Sprinkle with grated carrots (optional). DIRECTIONS FOR CREAM CHEESE FROSTING 1. In a bowl, mix the softened cream cheese with a spatula until creamy. 2. Add the powdered sweetener and mix until smooth and creamy. 3. Add the lemon zest (if using) and mix to combine. 4. Chill until needed.