These keto-friendly, protein-packed carrot cake muffins are made with cottage cheese and have a moist, warmly spiced flavor perfect for breakfast or snacking.

These keto carrot cake muffins are are moist, lightly sweetened, and warmly spiced with cinnamon, nutmeg, and a hint of ginger. They have that classic carrot-cake flavor without being heavy or rich, making them a tasty breakfast or afternoon snack.

Even better, these muffins are low in carbs and have a decent amount of protein, thanks to blended cottage cheese. It helps keep the muffins moist and tender, and you won’t taste it at all.

The recipe uses just 8 ingredients, which keeps things easy. We like to finish the muffins with a sprinkle of crushed nuts on top for a little crunch (not mixed into the batter), but you can also top with a sweet cream cheese topping (included below).

Ingredients

Low-fat (2% milkfat) cottage cheese: We use low-fat cottage cheese to keep the protein percentage higher, but a higher-fat version will also work.

Super-fine blanched almond flour: Be sure to use blanched, super-fine almond flour for the best texture; we don’t recommend coconut flour since it will dry out the muffins.

Eggs: Eggs provide structure and help bind the batter while keeping the muffins tender.

Finely grated carrots: Carrots add natural sweetness and moisture.

Monk fruit sweetener with erythritol: We find that this sweetener works best in these muffins to ensure the right amount of sweetness.

Baking powder: Baking powder helps the muffins rise and keeps them light rather than dense.

Carrot cake spices: A warm blend of cinnamon, nutmeg, and ginger gives these muffins their cozy, classic carrot cake flavor.

Preparation Steps

STEP 1: Preheat the oven to 350°F and line a muffin pan with paper liners or lightly grease it. In a blender or food processor, blend the cottage cheese until completely smooth.

STEP 2: In a large bowl, whisk together the eggs, blended cottage cheese, sweetener and extract until well combined. Stir in the finely grated carrots.

STEP 3: Add the almond flour, baking powder, and carrot cake spices, and mix until just combined. Do not overmix.

STEP 4: Divide the batter evenly between 16 muffin cups, filling each about ¾ full. If desired, top with crushed walnuts after after spooning into cupcake liners, not in the batter, to add crunch without weighing the muffins down.

STEP 5: Bake for 20 to 25 minutes, or until the muffins are set in the center and a toothpick inserted comes out mostly clean. Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Expert Tips

• For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
• When combining the wet and dry ingredients, do not overmix the batter, which may result in denser muffins.
• If desired, top with crushed walnuts after after spooning into cupcake liners, not in the batter, to add crunch without weighing the muffins down
• After about 15 minutes of baking, we recommend checking muffins and covering with foil if becoming overly brown.
• Since every oven heats differently, we recommend checking for doneness at 20 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs or melted chocolate, it’s done.

How to Store

Store the muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 3 months, then thaw in the fridge or at room temperature before serving.

More Keto Muffin Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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