Keto Carrot Muffins

These delicious keto carrot muffins are a tender, moist, grain-free, gluten-free, dairy-free, and sugar-free treat. Not only are they low in carbs, but they are keto-friendly at just 3.1 net carbs.

They have a similar taste profile to my popular Keto Carrot Cake, except they are a little easier to make and have more muffin texture.

My recipe for keto carrot cake muffins uses almond flour, and that’s why it’s able to be grain-free and so much lower in carbs than a traditional carrot cake recipe. 

Before you think you can’t have carrots on keto, let me assure you that you can.

I invite you to read our article, are carrots keto to learn why we choose to include carrots in our keto diet.

It’s all about proper macro-planning. I’m not saying you can have many carrots in one sitting. In fact, I have a growing number of keto carrot recipes you can enjoy.

Plus, these low-carb carrot muffins use two cups of carrots for the entire batch of 18 muffins. That’s a very doable amount that’s worth working your macro requirements around.  

So enjoy a great-tasting, healthy carrot muffin that is low enough in carbs not to kick you out of ketosis. If you’ve been missing carrot cake while doing keto, these keto carrot cake muffins are sure to satisfy that craving safely. 

I come from a long line of carrot cake lovers. My family has always loved carrot cake in all its forms. This is why I wanted to create a recipe that allowed for this treat in a portion-controlled muffin.

Although, my Keto Carrot Cake makes an appearance several times a year, it does require more steps and planning. 

By the way, I also have a recipe for keto carrot cake cupcakes that you should try if you’re a fan of all things carrot cake.

And….keto muffin recipes!

Keto Carrot Muffins

However, these keto carrot muffins are easy enough to enjoy more often. Plus, the fact that it’s a muffin makes it easier not to go overboard. It’s a delicious keto muffin you don’t have to feel guilty about! 

These carrot keto muffins are tasty enough for the whole family to enjoy, even if they aren’t doing keto. Serve them as a snack, dessert, or even a quick healthy breakfast option.

When I make carrot cake, I am generous with my spices. I feel it’s what makes an otherwise good keto carrot cake amazing status. And these carrot cake muffins are no different. 

Keto Carrot Cake Muffins

I use a combination of cinnamon, ginger, nutmeg, and cardamom to ensure these keto carrot muffins are bursting with flavor.

These spices pair well with carrots, plus they provide micro-nutrients that our bodies need to thrive on.

In addition to the spices, I add chopped pecans and some grated coconut flakes to the batter. These two ingredients further enhance the muffin texture and flavor of these low-carb carrot muffins.

The addition of coconut flakes makes them keto morning glory muffins in my book. 

Just think of these as healthy morning glory muffins that aren’t unnecessarily high in carbs. 

What’s more, I decided to make these carrot muffins dairy-free. This is because some of my readers have requested more keto dairy-free options, and I am happy to provide them with what they need.

Trust me; you won’t miss the dairy in these yummy, moist crumb muffins. 

So, I used melted coconut oil rather than melted unsalted butter. It’s important to use refined coconut oil that has a neutral flavor.

If you use unrefined coconut oil, the coconut flavor will be too strong and overpower the muffin flavor. 

Because these are dairy-free carrot muffins, I did not add cream cheese icing. Instead, I drizzled them with vanilla glaze, which can be made with either coconut or almond milk.

Ingredients And Tools Needed

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You’ll need the following simple ingredients to make these carrot muffins: Note that the entire recipe is at the bottom of this post. 

• Refined Coconut oil (neutral-tasting coconut oil option)
• Sugar substitute for brown sugar. I used Lakanto Gold
• Whole eggs, room temperature
• Finely milled almond flour
• Unsweetened coconut flakes
• Freshly grated carrots, not pre-shredded carrots
• Chopped pecans
• Coconut or almond milk
• Spices: cinnamon powder, ginger powder, ground nutmeg, cardamom powder, and salt.
• Baking powder
• As a confectioner sugar substitute for the glaze, I used Lakanto Confectioners, a low-carb sweetener.
• Muffin pan
• Cupcake liners
• Hand Mixer or Standup Mixer
• Cooling rack

How To Make Keto Carrot Muffins

To make these keto dairy-free carrot muffins, start by preheating the oven to 365 degrees. Grease two 12-capacity muffin tins or line them with muffin liners.

Remember that this recipe yields 18 muffins, so only half of the second muffin tin needs to be greased or lined.

Use an electric mixer to beat the melted refined coconut oil and the brown sugar substitute in a large bowl.

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and 1/2 cup of coconut or almond milk and mix until well combined. Stir in the freshly grated carrots and set the wet ingredients aside.

In another bowl, combine the dry ingredients: almond flour, baking powder, and spices. Add the dry ingredients to the wet ingredients and mix until fully combined.

Finally, fold in the chopped pecans and shredded coconut.

Using a small scoop, transfer the batter into the prepared muffin tins. Bake the muffins for 20–25 minutes or until a toothpick inserted into the center comes clean.

For the keto vanilla icing, combine the confectioners’ sugar substitute, vanilla extract, and 3–4 tablespoons of almond or coconut milk.

Start with three tablespoons and add an additional tablespoon if the icing is too thick.

Keto Carrot Muffin Baking Tips

I recommend that you use only freshly grated carrots in this recipe. You should not use pre-chopped matchstick carrots because the strands are too long and dry. 

It’s important that the carrots be loosely packed when measuring to avoid using too many. I also recommend you squeeze the carrots in a paper towel to avoid excess moisture.

To grate your carrots, I recommend you use the small holes of a box grater or use a food processor. I then proceed to combine my wet ingredients using an electric mixer.

In a large mixing bowl, I beat together the eggs, coconut oil, brown sugar substitute, vanilla extract, plus your grated carrots. After this is fully incorporated, I add either almond or coconut milk to the batter. 

I like to measure and then sift my almond flour before baking. It’s what I recommend often and part of my Keto Baking Tips.

That little extra step makes a world of difference when using almond flour.

Then after the almond flour has been sifted, in a medium-sized bowl, I combine the almond flour, baking powder, and spices.

Once the dry ingredients are combined, I add them to my wet ingredients and mix them by hand until well combined for the best texture.

After the batter is complete, I use a small scoop to add the batter into my pre-greased muffin tins. Or, if you prefer, you could use muffin liners. 

Then it’s just a matter of baking the keto carrot muffins for about 20-25 minutes or until lightly golden brown.

You know the muffins are ready when the top of the muffins springs back, or you use the toothpick test for doneness.

Store your leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.

Best Sugar-Substitutes For Sugar-Free Carrot Cake Muffins

Regarding what brown sugar substitute I can recommend for this recipe, I used Sukrin Gold.

The use of brown sugar substitute gives a depth of flavor that you would otherwise miss, so I wouldn’t omit it if you want to ensure the same results.

Alternatively, you can use Lakanto Golden and Swerve’s Brown Sugar.

This recipe also calls for the use of a powdered sugar substitute for the cream cheese frosting. It must be a confectioner’s sugar substitute sweetener, and that’s why I defer to the only two I use regularly.

My favorite brands are Lankanto’s monk fruit blend or Swerve which is another erythritol blend. 

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