Cream Cheese Filled Carrot Muffins

• Produce

  • 3/4 cup Carrots

• Refrigerated

  • 1/4 cup Almond milk
  • 5 Egg

• Condiments

  • 1/2 tsp Stevia extract, powder

• Baking & Spices

  • 1 tsp Allspice
  • 1/2 cup Almond flour
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 tbsp Coconut flour
  • 1 tsp Cream of tartar
  • 1/2 cup Oat fiber
  • 1/2 tsp Vanilla extract, sugar-free

• Oils & Vinegars

  • 1/4 cup Oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 8 oz Cream cheese

• Other

  • ¼ cup powdered Swerve

Found on lowcarbyum.com

Description

Directions

• Beat egg whites and cream of tartar until stiff peaks form.
• In separate bowl, mix egg yolks, erythritol, stevia, almond flour, oat fiber, almond milk, oil, allspice, cinnamon and carrot until well combined.
• Gently fold in egg whites and pecans.
• Pour batter evenly into well greased 12 muffin pan.
• Beat cream cheese with egg, coconut flour, 1/4 cup erythritol, 1/4 teaspoon stevia, and 1/2 teaspoon vanilla until well blended.
• Place a couple heaping teaspoons over each muffin.
• Bake at 350ºF for 20-25 minutes or until muffin is set.

Nutrition