Low Carb Carrott Muffins with Cream Cheese Frosting!
I've recently been following a more Paleo, or even KETO lifestyle. I've found that my body MUCH prefers a high fat diet to a higher carb diet. As much as I'm loving the results and LOVING the way I'm feeling, I still have that special place in my heart for sweet treats, that often have TOO many carbs, causing me to feel sluggish, and craving MORE!!! Well I'm not one to give in to cravings, I usually just work around them, by figuring out a recipe that will fit into the macros I want!! I've had TONNES of fails, but this one didn't disappoint. My daughter even loves these (especially the icing ;)
Recipe
1 1/2 Cup Almond Flour
1/4 tsp Salt
1/2 tsp Baking Soda
1/2 Tbsp Cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 Eggs
1 Tbsp Vanilla
2 Tbsp Oil
1/3 Cup Baking Stevia or Erythritol
1 1/2 Cups Shredded Carrots
1/2 Cup chopped walnuts (optional)
Raisins (optional)
Mix Dry Ingredients, and Wet ingredients in seperate bowls, then combine
Frosting:
4 oz Room Temperature Cream Cheese
1/4 Cup Powdered Erythritol ( I used granulated stevia)
1/2 Tsps Vanilla
3 Tbsp Heavy Cream
Whip until thickened
Preheat Oven to 350 degrees, and prep your muffin tin. (I used 10 silicone muffin cups)
Combine Dry ingredients, and wet ingredients in seperate bowls, then combine. Spoon into silicone muffin cups and bake 18 minutes.
Prepare Frosting while cupcakes are baking. Blend with beaters or in the food processor until smooth and thickened.
Let cupcakes cool completely before frosting!!! Enjoy, these are delicious!
MACROS: (without optional ingredients)
10 cupcakes: Cals 210, Pro7 g, Carbs 8g, Fat 18g, Fiber 2g, Sugar 4g
12 cupcakes: Cals 175, Pro 6 g, Carb 7g, Fat 15g, Fiber 2g, Sugar 3g
I hope you guys love them as much as I do!! Let me know what you think, and what kind of variations you come up with!!! Please share!!! :)