Keto Carrot Cheesecake Muffins

These Keto Carrot Cheesecake Muffins are moist, flavorful, and perfect for satisfying your sweet cravings on a keto diet. They combine the flavors of carrot cake and cheesecake into one delicious muffin.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or sweetener of choice
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots
• 4 ounces cream cheese, softened
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Get some paper liners and line a muffin tin

Mix the erythritol, baking powder, cinnamon, nutmeg, salt, and almond flour in a large bowl using a whisk

Add the eggs, melted coconut oil, almond milk, and vanilla extract to a different bowl and mix them together well

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Do not beat the grated carrots in

Melt the cream cheese and mix it with the powdered erythritol and vanilla extract in a different bowl until the mixture is smooth

Put half of the muffin batter into each muffin cup

Put a small amount of the cream cheese mix on top of each muffin

Cover all of the cream cheese on top of each muffin with the rest of the muffin batter

Put the muffins in an oven that has already been heated up

Bake for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

Take them out of the oven and let them cool for 10 minutes in the muffin tin

Then, move them to a wire rack to cool all the way through

These Keto Carrot Cheesecake Muffins are a tasty low-carb treat or snack