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Iced Keto Carrot Muffins

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Keto Carrot Cake Muffin Pin

You can’t go wrong with these mega delicious Iced Keto Carrot Muffins- they’re super easy to put together and they make an excellent breakfast treat as well as a yummy dessert! 

Keto Carrot Muffin Unwrapped

Good Evening, friends!🥕We’re back in our own kitchen this week! No matter how delightful the trip, there’s nothing quite like the warmth and familiarity of being in your own home and workspace. Everything has it’s place–regardless if it seems haphazard to others, it makes sense to us, right? Good old organized chaos, haha!! But I digress, what is important here are these super moist and scrumptious Keto Carrot Muffins!!

Keto Carrot Muffin Overhead

We tested these so many different ways to get them just right– we wanted fluffiness without compromising moisture + beauty without compromising taste and I think we got it right!!

Carrot Cake Muffin Photo

And they are so very easy to make!! Just 15 minutes of prep and 30 minutes of baking leave you with a dozen adorable + delicious muffins in under an hour! Topping them with grated carrot instead of the frosted carrot will save even more time. And I wanted to mention that these carrot lovelies are just as delicious without the frosting.

Keto Muffin with carrot

Happy Baking + Enjoy The Recipe!!😊***If you love this recipe, you’ll also enjoy our Lemon Blueberry Bread!

Keto Carrot Cake Muffin Pin

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Keto Carrot Muffins

Iced Keto Carrot Muffins


★★★★★

5 from 3 reviews

  • Author: Lila Ruth
  • Prep Time: 15-20 min
  • Cook Time: 30 min
  • Total Time: about 45 min
  • Yield: 12 muffins 1x
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Description

5.4 net carbs per serving


Ingredients

Scale
  • 2 1/4 cups almond flour (Bob’s Red Mill)
  • 1/2 cup + 1 tbsp Swerve Brown Sugar or Swerve Confectioner Sweetener (muffins will be a bit lighter in color, but delicious)
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder (Hain brand is grain-free)
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup + 1 tbsp milk (or full fat coconut milk)
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 1/4 cups shredded carrot
  • 1/2 cup chopped walnuts (optional)

Frosting (optional)

  • 1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
  • 1 tablespoon butter, softened (Earth Balance Spread for dairy-free)
  • 1/3 cup Swerve Confectioner Sweetener
  • 1 tablespoon whole milk (or coconut milk)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, Swerve Brown Sugar, cinnamon, ginger, baking powder + baking soda.
  3. Add your eggs, milk, olive oil, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth. Add shredded carrots + chopped walnuts into batter and incorporate evenly.
  4. Spoon batter into muffin liners 3/4 of the way full. Making sure your oven is preheated, bake at 350 degrees for 30 minutes total. At 15 minutes in, rotate muffin tin by 180 degrees. At 20 minutes in, cover lightly with aluminum foil-this will steam the muffins a bit, allowing them to cook the rest of the way through while staying nice and moist and not over-browned! Keep in mind, oven times can occasionally vary, so check in at 25 minutes.
  5. Remove from oven and let COOL COMPLETELY before removing from muffin tin. (If you’re in a rush, let them cool 10 minutes outside of the oven and then transfer the pan to the freezer for about 20 minutes).
  6. While you’re waiting for the muffins to cool, go ahead and mix together your frosting. With a hand mixer, blend together your softened cream cheese and butter.
  7. Add milk + vanilla extract and blend again. Finally, add in Swerve, salt and then blend one last time. Chilling the frosting will thicken it. You can also add more Swerve for a thicker texture or more milk to thin it out. *Double frosting recipe if you’re using a few colors for decoration.
  8. Spread frosting over muffins and serve. You can place your muffins in the fridge to chill, it’s excellent served cold as well.
  9. Enjoy! Store any leftovers in an airtight container and place in refrigerator.

Keywords: grain-free, gluten-free, keto, low-carb, breakfast, dessert, carrot, muffins, cake, birthday

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Breads, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Muffins, Sweet

Reader Interactions

Comments

  1. Annie says

    July 15, 2019 at 8:33 pm

    I will be trying these— they look wonderful!

    ★★★★★

    Reply
    • Lila Ruth says

      July 15, 2019 at 10:37 pm

      Aww thank you, I hope you love them! 😀

      Reply
  2. Donald C says

    July 15, 2019 at 9:54 pm

    I love the jalapeño scones but I can’t wait to try these muffins

    ★★★★★

    Reply
    • Lila Ruth says

      July 15, 2019 at 10:38 pm

      I always appreciate your kind words, so thrilled you’re enjoying the scones, hope you love these just as much!

      Reply
  3. Noelle/Too Precious For Processed says

    July 16, 2019 at 7:30 pm

    Oh how delicious these look! Huge carrot cake lovers in this house so these muffins will certainly be a hit. Welcome back home 🙂

    Reply
    • Lila Ruth says

      July 17, 2019 at 9:53 am

      Thank you so much my friend! I hope you love them, they are a real treat! 😀

      Reply
  4. Talia says

    August 21, 2019 at 1:46 pm

    All your recipes look incredible. Do you have a recommendation for another sweetener if swerve upsets my stomach?
    Thank you!

    ★★★★★

    Reply
    • Lila Ruth says

      August 21, 2019 at 2:11 pm

      You’re so kind, thank you!! 😀 I would say if the Swerve doesn’t settle well, I might try Allulose sweetener, which can be a little more gentle. It does behave a little differently than Swerve in baked goods, so it may effect the texture a bit and also may brown more quickly. If you’re not sugar-free but are looking for a natural sweetener-coconut sugar will work in these recipes, just pulse it in a food processor so the sugar will be fine before adding to a recipe. I hope this helps and hope you love the recipes!

      Reply
  5. Maribel says

    March 28, 2020 at 8:05 pm

    This muffin is delicious, healthy and the result is perfect.
    I keep baking it repeatedly for my family and to give away to
    friends.
    Thank you, Lila Ruth! (what a beautiful name)

    Reply
    • Lila Ruth says

      March 28, 2020 at 8:33 pm

      Oh thank you so much, your comment seriously makes my whole day! I’m just thrilled you’re enjoying the muffins and sharing batches with friends and family! There’s such a special joy in baking for others! 😀

      Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

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