DRY INGREDIENTS

Almond flour = 360 g (3 cups)

Baking powder = 8 g (2 tsp)

Baking soda = 4 g (1 tsp)

Ground cinnamon = 7 1/2 g (3 tsp)

All spice = 6 g (3 tsp)

Monk fruit = 50 g (1/4 cup)

Grated carrots = 135 g (1 1/2 cups)

Chopped roasted walnuts = 60 g (1/2 cup)

WET INGREDIENTS

Whole eggs = 6 large (345 g)

Unsalted melted butter = 60 ml (1/4 cup)

Unsweetened Greek yogurt = 300 g (1.2 cups)

INGREDIENTS FOR CREAM CHEESE FROSTING

Softened cream cheese (brick style) = 225 g (8 oz)

Powdered sweetener = 100 g (1/2 cup)

Lemon zest = zest from 1 lemon (optional)

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the dry ingredients (except the grated carrots and chopped walnuts) and mix with a spatula until well combined.

4.  Add the wet ingredients and whisk until well combined.

5.  Lastly, add the grated carrots, chopped walnuts and mix until well combined.

6.  Scoop into paper cups until 3/4 high and bake for 15 to 20 minutes or until a wooden skewer comes out clean.

7.  Let the muffins cool completely, then pipe the cream cheese frosting on top. Sprinkle with grated carrots (optional).

DIRECTIONS FOR CREAM CHEESE FROSTING

1.  In a bowl, mix the softened cream cheese with a spatula until creamy.

2.  Add the powdered sweetener and mix until smooth and creamy.

3.  Add the lemon zest (if using) and mix to combine.

4.  Chill until needed.

[Total servings = 12]

NUTRITION INFO PER SERVING

Total carb = 7.2 g

Dietary fiber = 2.5 g

Net carb = 4.7 g

Calories = 290

Total fat = 24.8 g

Protein = 10.0 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍