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A keto carrot cake muffin in a paper liner still in the muffin tin.

Keto Carrot Cake Muffins (with Optional Cream Cheese Frosting)

Yummy Keto Cooking
Made with nutty almond flour, sweet grated carrots, and aromatic spices, these keto carrot cake muffins are a delectable treat.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 260 kcal


For the muffins:

  • ½ cup butter, softened
  • ¾ cup Lakanto golden monkfruit sweetener (or another low-carb granulated sweetener, like erythritol or allulose)
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • 2 cups almond flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 cups grated carrots
  • ¾ cup chopped walnuts

For the optional cream cheese frosting:

  • 3 tbsp butter, softened
  • 6 oz cream cheese, softened
  • 1 tsp vanilla extract
  • ½ cup powdered erythritol
  • Pinch salt
  • ½ tbsp heavy cream (or more as needed)


  • Preheat the oven to 350 degrees F. Line a muffin tin with paper cupcake liners.
  • In a large mixing bowl, cream together the butter and sweetener until light and fluffy.
  • Add the eggs, vanilla, cinnamon, and ginger, and mix again until well combined.
  • Add the almond flour, salt, baking soda, and baking powder, and stir until combined. Fold in the carrots and walnuts.
  • Spoon the batter into the lined cupcake tin. Fill each one almost completely full.
  • Bake at 350 degrees F for 20-25 minutes, or until cooked through and a toothpick pulls out clean from the center of a muffin. Let cool and enjoy.
  • If topping with optional frosting: Combine all frosting ingredients in the bowl of a stand mixer, then use the whisk attachment on high speed until the mixture is light and fluffy. If mixture is too thick, thin with another splash of heavy cream. Add a thin layer of frosting to each muffin and enjoy.


Net carbs below are calculated by subtracting erythritol (a sugar alcohol that generally has no impact on blood sugar) and fiber.
Nutrition facts (approximate without frosting):  260 calories, 23.5 g fat, 6.5 g saturated fat, 320 mg sodium, 19.3 g carbohydrate, 3.4 g fiber, 12 g erythritol, *3.9 g net carbs*, 7.5 g protein, Vitamin D: 2%, Calcium: 7%, Iron: 7%, Potassium: 5%
Nutrition facts (approximate with frosting): 339 calories, 31.5 g fat, 11.5 g saturated fat, 400 mg sodium, 26.5 g carbohydrate, 3.4 g fiber, 18.4 g erythritol, *4.7 g net carbs*, 8.5 g protein, Vitamin D: 2%, Calcium: 8%, Iron: 7%, Potassium: 6%
Keyword keto carrot cake muffin, low carb carrot cake muffin