Low Carb Carrot Cake Cream Cheese Muffins

Ingredients

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Cream of tartar

  Leavening agents

  1 tsp or 3g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  25g

• Sweetener, herbal extract powder from Stevia leaf

  25g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ cup or 60g

• Coconut Flour

  Organic - Bulk Barn

  50g

• Carrots

  Raw

  ¾ cup chopped or 96g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Almond milk

  Plain

  ¼ cup or 60g

• Avocado oil

  ¼ cup or 55g

• Allspice

  Spices, ground

  1 tsp or 2g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Pecans

  Nuts

  ¼ cup, chopped or 27g

• Cream cheese

  8 oz or 227g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Organic Coconut Flour

  Bob's Red Mill

  1 tablespoon or 6g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  25g

• Sweetener, herbal extract powder from Stevia leaf

  25g

• Vanilla extract

  ½ tsp or 2g

Directions

1. Beat egg whites and cream of tartar until stiff peaks form.
2. In separate bowl, mix egg yolks, erythritol, stevia, almond flour, oat fiber, almond milk, oil, baking powder, allspice, cinnamon and carrot until well combined.
3. Gently fold in egg whites and pecans.
4. Pour batter evenly into well greased 12 muffin pan.
5. Filling:
6. Beat cream cheese with egg, coconut flour, 1/4 cup erythritol, 1/4 teaspoon stevia, and 1/2 teaspoon vanilla until well blended.
7. Place a couple heaping teaspoons over each muffin.
8. Bake at 350oF for 20-25 minutes or until muffin is set.
9. Recipe by: Lisa MarcAurele (source: https://lowcarbyum.com/cream-cheese-filled-carrot-muffins/)

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