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Low-Carb Carrot Muffins With a Creamy Cheese Surprise

Low-Carb Carrot Muffins With a Creamy Cheese Surprise

Tender almond-flour carrot muffins are filled with a sweetened cream-cheese center and finished with crunchy chopped nuts. This recipe makes 12 breakfast muffins in about 45 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 3/4 cups (168 g) Blanched almond flour
  • 1/4 cup (28 g) Coconut flour
  • 1/2 cup (about 96 g) Granulated erythritol or monk-fruit/erythritol sweetener
  • 1 1/2 teaspoons Baking powder
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Fine salt
  • 3 eggs Large eggs, room temperature
  • 1/3 cup (75 g) Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
  • 1 cup (about 100–110 g) Finely grated carrot, lightly packed
  • 1/2 cup (55 g) Chopped pecans or walnuts
Cream-Cheese Filling
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/4 cup (about 24–30 g) Powdered erythritol
  • 1 yolk Large egg yolk
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Beat the softened cream cheese, powdered erythritol, egg yolk, and vanilla until smooth. Set the filling aside.
  3. Whisk together the almond flour, coconut flour, granulated sweetener, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk the eggs, melted butter, and vanilla. Stir in the finely grated carrot.
  5. Add the wet mixture to the dry mixture and stir just until combined. Fold in the chopped nuts, then let the batter stand for 2–3 minutes.
  6. Place approximately 1 tablespoon of batter into each liner. Add about 1 tablespoon of cream-cheese filling to the center, cover with the remaining batter, and fill the cups about three-quarters full.
  7. Bake for 20–25 minutes, until the tops are set and a toothpick inserted into the muffin portion, not the cheese center, comes out with only a few moist crumbs.
  8. Cool the muffins in the pan for 10 minutes, then transfer them to a rack. Allow them to cool further so the filling can firm.

Notes

Finely grate and lightly blot very wet carrot before using. Avoid overmixing after adding coconut flour. Chill filled muffins before storage; they keep for 3–4 days refrigerated and freeze well when individually wrapped.