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Keto Vegan Carrot Cake Breakfast Muffins
These Keto Vegan carrot cake breakfast muffins are made with simple ingredients, minimal effort and time, and very little active prepping. They make for the perfect nutritious Vegan Keto breakfast; just pop them in the oven while getting ready to leave, and you will have delicious muffins to satisfy your morning sweet tooth in less than 1 hour.
Can muffins be a Vegan Keto breakfast option?
Yes, muffins make for a quick and easy Vegan Keto breakfast option. Replacing regular muffin ingredients like eggs with Vegan Keto-friendly ingredients like chia or flax eggs in the proper ratio and changing the flavor profile to your preference can yield delicious and healthy muffins in no time.
How can you store these Keto Vegan breakfast muffins?
Leftover muffins can be stored in the fridge in an air-tight container lined with a paper towel - to prevent the muffins from becoming soggy - for up to 4 days. These Keto Vegan carrot cake breakfast muffins will stay fresh on the counter for about 24 hours, after which they must be transferred to the fridge.
Can you customize these Keto Vegan carrot cake breakfast muffins?
Yes, you can customize these Keto Vegan carrot cake breakfast muffins. For the sweetener, you can use any other type of Keto-friendly granulated sweetener alternatives. Avoid using a liquid sweetener since it will affect the texture of the muffins. A vegan egg alternative uses chia eggs or a store-bought vegan egg substitute. An alternative to almond flour is either sunflower seed flour or hazelnut flour. Although coconut flour is good when on Keto, it is very absorbent and does not make for a good flour substitute in this recipe. You can also change the flavor of these muffins by adding cocoa powder to make chocolate-flavored muffins or gingerbread spice mix to make gingerbread muffins.
Net Carbs
3.7 g
Fiber
4.2 g
Total Carbs
7.9 g
Protein
5.7 g
Fats
19.7 g
219 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Flax seeds (Ground/ Milled)
3 tbsp
Boiling water
9 tbsp
Almond flour
1 cup
Erythritol Granulated
0.33 cup
Baking powder
1 tsp
Walnuts
0.33 cup, chopped
Cinnamon
1 tsp
Nutmeg
0.13 tsp
Salt
0.25 tsp
Coconut oil
2 tbsp
Carrots, raw
1 cup, grated
Vanilla extract
0.5 tsp
Recipe Steps
steps 6
Step 1
Start by making the flax eggs. In a small bowl, whisk together 3 tablespoons flax meal with 9 tablespoons water. Cover and set aside for about 15 minutes to thicken. Once the consistency resembles an egg, it is ready to use.Step 2
Meanwhile, preheat the oven to 350F (175C). Line a muffin tray with 6 muffin liners.Step 3
In a medium mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, chopped walnuts, cinnamon, nutmeg, and salt until well combined. Set aside.Step 4
In another mixing bowl, combine the melted coconut oil, flax eggs, carrot, and vanilla using a whisk until well incorporated. The mixture should have a homogenous consistency. It should not be too thick or too thin and should not be dry.Step 5
Next, add the wet ingredients to the dry ingredients. Mix with a spatula until all the dry ingredients are well incorporated. Portion the batter into the 6 muffin liners.Step 6
Bake for around 30-35 minutes or until a toothpick inserted in the center comes out clean, and the muffins are golden. Remove from the oven and let the muffins cool down in the pan for 20 minutes. Then, transfer the muffins onto a cooling rack until completely cooled. Enjoy with a warm cup of tea.
