Keto Carrot Cheesecake Muffins
Martina Slajerova- Ready in 45m
- 3.5 g net carbs
- 273 kcal
- Serves 9
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Nothing says holidays like the smell of freshly baked carrot cake. Add a layer of vanilla-flavoured cheesecake and you end up with the perfect keto treat everyone will love, even your non-keto friends!
Looking for more recipes for the holiday season? Try some of these:
- Pumpkin & Orange Cheese Bread
- Low-Carb Quiche Lorraine
- Keto Holiday Stuffing
- Holiday Berry Pavlova
- Low-Carb Cocktails
- and many more sweet & savory keto recipes ideal for the festive season
Step-by-step
Preheat the oven to 160 °C/ 320 °F. Line a muffin tray with 9 medium muffin paper cups. Grease each cup with a small amount of coconut oil or ghee. Prepare the cheesecake layer by whisking the cream cheese, egg yolk, powdered Erythritol and vanilla powder. Set aside.
Place all the dry muffin ingredients - apart from the pecans - into a bowl and combine well.
I make my own chia seed meal by blending it in a food processor for just a few seconds until powdered.
Finely grate the carrot and roughly chop the pecans. Set aside.
Separate the egg whites from the egg yolks. In a bowl, using a hand beater or electric mixer), whip up the four egg whites until they create soft peaks.
Place the four egg yolks into a bowl and add the leftover egg white from the cheesecake layer. Add melted coconut oil, stevia and process until smooth (the coconut oil should be melted and cooled, don't use hot oil). Process until well combined and start adding the dry mixture - a tablespoon or two at a time while mixing.
Add a quarter of the whipped egg whites and mix gently. Add the remaining egg whites and fold in the batter using the slow setting on your mixer or using a spatula.
Be careful not to deflate the egg whites and keep the batter as fluffy as you can. Add the carrot and pecans and slowly fold in.
Spoon the batter into the paper cups and using a small spoon, create small wells in the centre of the muffing mixture.
Fill each muffin with a heaping tablespoon of the reserved cheesecake mixture (about an ounce / 30 grams per muffin). Transfer into the oven and bake for 30-35 minutes or until the tops are set and golden brown.
When done, remove from the oven and place on a cooling rack. Then, place in an airtight container and keep in the fridge for up to 3 days, or store in the freezer for up to 3 months. Enjoy!
Recipe
Keto Carrot Cheesecake Muffins
★★★★☆4.4Nothing says holidays like the smell of freshly baked carrot cake. Add a layer of vanilla-flavoured cheesecake ...
- Hands on
- 10m
- Overall
- 45m
- Servings
- 9
- 3.5 g
- Net carbs
- 7.3 g
- Protein
- 25.7 g
- Fat
- 273
- kcal
Ingredients makes 9 muffins
- Cheesecake layer:
- Dry muffin ingredients:
- Wet muffin ingredients:
Instructions
Preheat the oven to 160 °C/ 320 °F. Line a muffin tray with 9 medium muffin paper cups. Grease each cup with a small amount of coconut oil or ghee. Prepare the cheesecake layer by whisking the cream cheese, egg yolk, powdered Erythritol and vanilla powder. Set aside.
Place all the dry muffin ingredients - apart from the pecans - into a bowl and combine well.
I make my own chia seed meal by blending it in a food processor for just a few seconds until powdered.Finely grate the carrot and roughly chop the pecans. Set aside.
Separate the egg whites from the egg yolks. In a bowl, using a hand beater or electric mixer), whip up the four egg whites until they create soft peaks.
Place the four egg yolks into a bowl and add the leftover egg white from the cheesecake layer. Add melted coconut oil, stevia and process until smooth (the coconut oil should be melted and cooled, don't use hot oil). Process until well combined and start adding the dry mixture - a tablespoon or two at a time while mixing.Add a quarter of the whipped egg whites and mix gently. Add the remaining egg whites and fold in the batter using the slow setting on your mixer or using a spatula.
Be careful not to deflate the egg whites and keep the batter as fluffy as you can. Add the carrot and pecans and slowly fold in.
Spoon the batter into the paper cups and using a small spoon, create small wells in the centre of the muffing mixture.
Fill each muffin with a heaping tablespoon of the reserved cheesecake mixture (about an ounce / 30 grams per muffin). Transfer into the oven and bake for 30-35 minutes or until the tops are set and golden brown.
When done, remove from the oven and place on a cooling rack. Then, place in an airtight container and keep in the fridge for up to 3 days, or store in the freezer for up to 3 months. Enjoy!
Nutrition per muffin
Carbs 5%Protein 11%Fat 84% of calories
- Net carbs
- 3.5 g
- Total carbs
- 13.2 g
- Fiber
- 2.4 g
- Sugars
- 2.3 g
- Protein
- 7.3 g
- Fat
- 25.7 g
- Saturated fat
- 13.7 g
- Calories
- 273 kcal
- Sodium
- 269 mg · 11.7% RDA
- Magnesium
- 30 mg · 7.47% RDA
- Potassium
- 170 mg · 8.49% EMR
Nutrition by ingredient
| Per muffin | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cream cheese, soft (full-fat) | 0.6 g | 1.4 g | 5.6 g | 49 |
| Egg yolk, fresh | 0.1 g | 0.3 g | 0.5 g | 6 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 0 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 1 |
| Almond flour (blanched ground almonds, almond meal) | 0.5 g | 1.2 g | 2.9 g | 33 |
| Coconut flour, organic | 0.3 g | 0.5 g | 0.4 g | 10 |
| Chia seed meal (ground chia seeds) | 0 g | 0.2 g | 0.3 g | 5 |
| Erythritol (natural low-carb sweetener) | 0.3 g | 0 g | 0 g | 1 |
| Baking powder, gluten-free | 0.2 g | 0 g | 0 g | 1 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Spices, ginger, ground | 0.1 g | 0 g | 0 g | 1 |
| Allspice, dried, spices | 0 g | 0 g | 0 g | 0 |
| Nutmeg, spices | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pecans, nuts | 0.2 g | 0.5 g | 4 g | 38 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 2.8 g | 2.1 g | 32 |
| Egg white, fresh | 0 g | 0.4 g | 0 g | 2 |
| Coconut oil, extra virgin | 0 g | 0 g | 9.9 g | 89 |
| Carrot, fresh | 0.6 g | 0.1 g | 0 g | 4 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Total | 3.5 g | 7.3 g | 25.7 g | 273 |
Serving size muffin
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (17)
I loved this recipe, similar flavours to carrot cake with cream cheese frosting. Yummy! It was a bit labour intensive and used up a ton of bowls and counter space, but worth the effort. Thanks for sharing.
Thank you Kathleen!
Made this for our Thanksgiving dessert, and it was very good. There was quite a bit of prep, so will probably default to the cinnamon mug cake in the future (which is also very good and only takes a few minutes to make) 😀
Thank you for your lovely feedback! ❤️
I made this recipe and LOVED it! However, I'm wondering if it might be possible to boost the protein a bit by adding protein powder to the recipe. Any ideas on how to do that?
Oh, I also snapped a great picture (IMO). I added some shredded carrot and a pecan half to the top of the muffin. They look great and taste even better!
facebook.com/photo.php
Thank you for your kind words Ann! Yes, you could use an additional 1/4 cup protein powder, plus you will need to use about 1/4 cup almond milk. The additional protein powder will also help the muffins rise. I think the photo may be private because it doesn't seem to be working?
Thanks for the info. I'm going to make them again with the protein powder!
Sorry about the photo link. I posted it to Facebook. It's probably because we're not connected as friends.
Here's a link to the photo on Box:
https://anamorphics.box.com/s/awntujhu9wdlup7esv0w7asdjcqrf89f
Feel free to use it. I thought it turned out nicely for a snap taken on my iPhone. 😊
Ann
Thank you Ana, they look fantastic! I think that at some point we should enable photo uploads so that people can share their creations 😊
These are amazing! I tweaked them a little and used the pumpkin cheesecake topping from your cheese bread. We have two picky eaters in our family and they both really like them. Thank you!
Thank you Emily, that sounds great, I need to try them with the pumpkin/orange topping! 😊
Hi Martina,
can you make me an example of a 'full-fat cream cheese', I don't know which one to use.
Thanks a lot
Hi Simona, I used Philadelphia cream cheese (the "Original" one with 21.5 g fat per 100 g).
Thanks!
This looks fantastic! I don't have carrots, but I do have pumpkin and I am going to put this great sounding topping on your Pumpkin Chia Muffins!!!!
Sounds perfect to me! Let me know how they turned out 😊
These turned out great! The spices went well with the cream cheese topping! This is going to be one of my go-to recipes! Now for your next trick...how about a banana walnut muffin?!
Thank you Jill! I love those flavours but I don't cook with bananas (not for keto)... banana extract may work though 😊