Low Carb Carrot Muffins
1 1/2 cup almond meal / flour
1 cup chopped pecans
1/2 cup ground golden flax seeds
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp sea salt
1 cup shredded carrots
2 Tbsp orange peel
1/2 cup raisins (optional)
2 eggs, separated
1/2 cup xylitol or to desired sweetness
1/2 cup sour cream OR coconut milk
1/4 cup coconut oil, extra light olive oil, or butter, melted
1/2 cup applesauce
1/4 tsp cream of tartar
Preheated the oven to 350 degrees F. Place paper liners in a 12 cup
muffin pan or grease the cups.
Stir together the almond meal/flour, pecans, flax seeds, cinnamon,
baking powder, baking soda, nutmeg, cloves, and salt in a large bowl.
Stir in the carrots, orange peel, and raisins (if using).
Whisk together the egg yolks, xylitol, sour cream or coconut milk, oil
or butter, and applesauce in a medium bowl.
Beat the egg whites and cream of tartar with an electric mixer in a
large bowl until stiff peaks form. Gently fold the beaten whites into
the egg yolk mixture until combined. Fold egg mixture into the flour
mixture until well combined.
Divide the batter among the muffin cups, filling each about half full.
Bake for 40 minutes, or until a wooden pick inserted in the center of a
muffin comes out clean. Cool in the pan on a rack for 5 minutes. Remove
from the pan and cool completely on the rack.
Servings: 12
Nutrition per Muffin: 248 Calories, 22 gr Total Fat, 6 gr Sat Fat, 255
mg Sodium, 6 gr Protein, 9 gr Carbs, 5 gr Fiber
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