Low-carb • Gluten-free • Perfectly moist and spiced
Makes: 12 muffins
Muffin Ingredients:
1 cup almond flour
½ cup keto sweetener (such as Natvia)
1 teaspoon baking powder
1 teaspoon cinnamon
¾ cup olive oil
2 eggs
¼ cup chopped walnuts
¾ cup shredded carrot
Frosting Ingredients:
115 g (4 oz) cream cheese, softened
2 tablespoons butter, softened
¼ cup keto sweetener (such as Natvia)
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Instructions:
For the Muffins:
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tray with paper liners.
Mix dry ingredients: In a large bowl, combine the almond flour, keto sweetener, baking powder, and cinnamon. Stir until evenly mixed.
Add wet ingredients: Add the olive oil, eggs, chopped walnuts, and shredded carrot. Mix until just combined — don’t overmix.
Fill muffin cups: Divide the batter evenly among the 12 prepared muffin liners.
Bake: Place in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before adding frosting.
For the Frosting:
In a bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the sweetener, heavy whipping cream, and vanilla extract. Continue to beat until light, fluffy, and well combined.
Spread or pipe the frosting onto the cooled muffins.
Optional: sprinkle with crushed walnuts for garnish.
enjoy