Gluten Free and Keto Carrot Coconut Muffins

Name: Gluten Free and Keto Carrot Coconut Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 18
Ingredients: ½ cup virgin coconut oil, melted + more if making muffin tops; 3 cups almond flour plus more for dusting pans; 1½ tsp. salt; 1 tsp. baking powder; 1 tsp. ground cardamom; 1 tsp. ground cinnamon; 1 tsp. ground ginger; ½ tsp. baking soda; 5 large eggs; 1¼ cups brown sugar Swerve; 1 tsp. vanilla extract; 10 oz. carrots peeled, shredded and squeezed firmly to expel excess water; ¾ cup shredded unsweetened coconut; ¾ cup walnuts finely chopped; ½ cup raisins use golden or regular raisins; Cream Cheese Frosting; 8 oz. cream cheese room temperature; ½ cup 1 stick unsalted butter, room temperature; 1¼ cups gluten-free powdered Swerve; ⅓ cup Greek yogurt; 1 tsp. vanilla extract; Pinch of salt

by Birdz of a Feather

18 muffins

38 min

These carrot cake muffins are not only low carb, but gluten free and sugar free too – thanks to using almond flour and Swerve in this recipe! But don’t worry, they’re anything but taste free!

gluten free and keto carrot coconut muffins

Every year on my birthday, I really only want one thing to celebrate – carrot cake. And every year, I don’t get it. It’s not that Hubs doesn’t try. But where are you going to find a gluten free, low carb, sugar free carrot cake? Besides, I don’t need – or want – a WHOLE cake. So I have a little hack for that! Make stackable muffin tops!

Hands up if you think the muffin top is the best part of the muffin!

This recipe is so adaptable. You can bake it as a carrot cake. Or you can make carrot cake muffins instead by scooping the batter into muffin tins. Like I said, I don’t need a whole cake, so I opt for muffins every time.

We gave up refined sugar years ago, but Swerve makes a sugar replacement that subs in for the brown sugar perfectly!

Just beat it in with the egg like you would any sugar.

If you have a food processor with a grater attachment, that makes quick work of grating the carrots. I can’t be bothered to dig ours out so I go old school and grate the carrots by hand.

It’s a great workout for the arms!

Don’t skip the electric beater though for the first few ingredients – you want the mixture light and airy.

Everything else is mixed by hand.

In all honesty, one day I didn’t feel like using 5 eggs. So I reserved 1/4 cup of the carrot juice after squeezing it and added it back in with the egg mixture. I didn’t really find that I missed an egg.

Mini Carrot Cake

To make my mini carrot birthday cake, I put cream cheese frosting between two of the carrot top muffins. Actually, I made three, but didn’t need to stack it that high.

After decorating with 1/2 walnuts on top, I split it into two and shared it with Hubs. We’re not dessert eaters, so it was more than enough of a sweet treat for me.

Get your cook on at Birdz of Feather and check out The Unknown Chef on Birdz of a Feather for other easy recipes! You'll also find inspiration for home and garden decor too!

Gluten Free and Keto Carrot Coconut Muffins

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Recipe details

Yield 18 muffins
Time spent: Prep time: 15 Minutes Cook time: 23 Minutes Total time: 38 min

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Ingredients

½ cup virgin coconut oil, melted + more if making muffin tops
3 cups almond flour plus more for dusting pans
1½ tsp. salt
1 tsp. baking powder
1 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. baking soda
5 large eggs
1¼ cups brown sugar Swerve
1 tsp. vanilla extract
10 oz. carrots peeled, shredded and squeezed firmly to expel excess water
¾ cup shredded unsweetened coconut
¾ cup walnuts finely chopped
½ cup raisins use golden or regular raisins
Cream Cheese Frosting
8 oz. cream cheese room temperature
½ cup 1 stick unsalted butter, room temperature
1¼ cups gluten-free powdered Swerve
⅓ cup Greek yogurt
1 tsp. vanilla extract
Pinch of salt

Instructions

Muffins / Muffin Tops*
Preheat oven to 350°. Prepare muffin tins with liners or grease muffin top pans, then dust with almond flour, tapping out excess.
Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and 3 cups almond flour in a medium bowl.
Using an electric mixer on medium-high speed, beat eggs and brown sugar Swerve in a large bowl until doubled to tripled in volume about 5–7 minutes. Mix in vanilla.
Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.
Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.
Divide batter between prepared pans. Bake muffins until lightly browned across the top, a toothpick inserted into the center should come out clean, approx. 21–23 minutes (18 minutes for muffin tops). Let cool 10 minutes then move onto a wire rack. Let cool completely.
Cream Cheese Frosting
Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.
Spread onto muffins - or if making mini cakes from the muffin tops, arrange one top round domed side down on a plate. Cover top with frosting and layer another muffin top on (top right side up). Coat top and sides with more frosting.

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