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Cream Cheese Filled Carrot Muffins
 Cream Cheese Filled Carrot Muffins I bought a small bag of organic carrots because I was planning to make a low carb carrot cake this weekend. However, I really wasn’t in the mood to make a cake. I still wanted to bake something sweet with the carrots so I opted to make some carrot muffins. Since I had bought some cream cheese to use as cake frosting, I thought I’d try filling the carrot muffins with a cream cheese filling similar to what I had done when I made the Pumpkin Cheese Bread.  Carrot Muffins with Cream Cheese Filling The Oat Fiber Buttermilk Pancakes that I had just made came out perfect using a blend of almond flour and oat fiber so I thought I’d try using the same flour substitute in the carrot muffins. The flour blend worked out great for the muffins as they were just like flour muffins in texture. If I were going to make a carrot cake, I would have to tweak this batter to make it sweet and moist. For muffins, the batter was fine, especially with the sweet cream cheese filling.  Low Carb Carrot Muffin with Cream Cheese Filling
Low Carb Cream Cheese Filled Carrot Muffins 4 eggs, separated Beat egg whites and cream of tartar until stiff peaks form. In separate bowl, mix egg yolks, erythritol, stevia, 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, ¼ c. erythritol, ¼ t. stevia, and ½ tsp. vanilla until well blended. Place a couple heaping teaspoons over each muffin. Bake for about 25-30 minutes. Makes 12 muffins Note: There is a print link embedded within this post, please visit this post to print it. 0 votes
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