Carrot Muffins

Like most of my recipes, this one came to be because I had carrots in my fridge that were not going to last very much longer! T went through a carrots and ranch dip phase the ended abruptly so had a lot of carrots and no one to eat them!

This is a pretty basic recipe that can be adjusted easily to meet ratios by making a few small changes. I topped T's with a "heavy cream cheese" (heavy cream + whipped cream cheese) frosting to achieve his 3.5:1 ratio. You can also sub out the water in the recipe for heavy cream to increase the ratio of the muffin itself.

Nom Nom 😋 Happy Eating

Carrot Muffins

Ratio: 2.26:1 Serving Size:1 muffin (53g) Makes: 8 serving

prep time: 5 mins ❤ cook time: 25-30 mins ❤ total time: 35-40 mins

The What:

60 g Heavy Cream
60 g Water
2 g Cinnamon
1.5 g Nutmeg
1.5 g Allspice
2 g Vanilla Extract
50 g Egg
60 g Butter
100 g Almond Flour
14 g Monkfruit Sweetener Golden
2 g Baking Powder
80 g Carrots - grated (freshly is better)

The How To:

Preheat oven to 350
Add all the ingredients to a medium sized bowl and whisk until well combined
Measure out desired portion and fill silicone muffin tin, repeat until all the batter is done.
Bake for 25-30 min or until a toothpick comes out clean when pierced
Allow to fully cool and store in an airtight container in the fridge.

The Macros:

Fat: 16.08 g

Protein: 3.51 g

Carbs: 5.39 g

Fiber: 1.79 g

Calories: 171.57

Ratio: 2.26:1

Note: Ratio's may vary depending on what brands of products you use. Please make sure you verify ratios in your Ketolicious Calculator prior to giving to your Keto Kiddo!