Carrot/Almond Muffins

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Here is another baked treat which while not strictly keto, is still keto-friendly in moderation. It is basically a carrot cake sans the grains and high-carb sweetening. I have made it as a muffin recipe as it is easier to portion out, than a loaf, but with a little adaption I am sure it would work in a loaf pan as well.


  • Almond Flour or Ground Almonds 1 1/4 cups (approx 125 g)
  • Shredded Coconut 3 to 4 Tbs (to taste)
  • Baking Powder 1/2 tsp
  • Salt 1/8 tsp
  • Xanthan Gum 1/2 tsp
  • Stevia 3 rounded Tbs
  • Ground Cinnamon 2 rounded tsp
  • Ground Nutmeg 1/4 tsp
  • Coconut Oil 1/2 cup
  • Eggs 3
  • Carrots 3
  • Coconut Milk (as needed)


Preheat an oven to 180 C/ 350 F. Place 10 to 12 paper baking cups into a muffin pan. In a large mixing bowl add all of the dry ingredients and mix well. Then scrape and shred the carrots and add them to the dry mixture. Whip the eggs well and melt the coconut oil. Add these to the mixing bowl and stir until evenly mixed. If the mixture is too dry and crumbly add splashed of coconut milk as needed.  Don’t over do this last step though, it should end up a very soft dough not a batter. Spoon the dough into the cups and place in the oven for fifteen minutes, then check consistency and that they are beginning to form a crust. Rotate the pan and bake for an additional three to five minute. Remove and allow the cool thoroughly.

These can be eaten as is, or as an added treat a Cream Cheese Icing can be added once they are cooled.


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