35+ Irresistible Keto Carrot Muffin Recipes for Every Taste

If you’re a fan of carrot muffins and follow a ketogenic lifestyle, then you’re in for a treat!

Carrot muffins can be just as delicious and moist on a keto diet, and they’re the perfect option for a low-carb, nutritious breakfast or snack.

With their natural sweetness and satisfying texture, keto carrot muffins are an excellent way to enjoy the flavors of traditional muffins without the guilt of excess carbs.

In this blog, we’ll share 35+ unique keto carrot muffin recipes that are packed with healthy fats, fiber, and all the flavors you crave.

From almond flour to coconut flour, peanut butter to avocado, there’s a muffin recipe here for everyone!

So, let’s dive in and discover your new favorite keto muffin recipe.

35+ Irresistible Keto Carrot Muffin Recipes for Every Taste

Whether you’re looking for a quick grab-and-go snack, a filling breakfast, or just a tasty treat to satisfy your sweet tooth on a keto diet, these 35+ keto carrot muffin recipes are sure to hit the spot.

Packed with healthy ingredients like almond flour, flaxseed, and coconut flour, these muffins are as nutritious as they are delicious.

Not only are they low in carbs, but they also provide a burst of flavors from the natural sweetness of carrots, spices like cinnamon, and healthy fats from nuts, seeds, and avocado.

The best part? You won’t have to sacrifice flavor or texture to stay on track with your keto goals.

So, grab your mixing bowls, preheat your oven, and start baking these wholesome, low-carb carrot muffins today!

Classic Keto Carrot Muffins

These classic keto carrot muffins are a perfect blend of moist texture, warm spices, and just the right amount of sweetness—all without the high-carb ingredients!

Made with almond flour, shredded carrots, and a hint of cinnamon, they make an excellent breakfast or snack option while keeping you in ketosis.

Ingredients:

• 1 ½ cups almond flour
• ½ cup granulated erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted butter or coconut oil
• ½ teaspoon vanilla extract
• ½ cup finely shredded carrots
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it well.
2. In a large bowl, whisk together the almond flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs, then mix in the melted butter and vanilla extract.
4. Combine the wet and dry ingredients, stirring until well incorporated.
5. Fold in the shredded carrots and walnuts (if using).
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 10 minutes before removing them from the pan.

These classic keto carrot muffins offer a comforting and delicious way to enjoy a low-carb treat.

With their warm flavors and light texture, they pair perfectly with your morning coffee or tea.

Enjoy them as a guilt-free snack while staying on track with your keto lifestyle!

Keto Carrot Muffins with Cream Cheese Filling

Take your keto carrot muffins to the next level with a rich and creamy filling!

These muffins feature the perfect balance of warm spices and natural sweetness, with a luscious cream cheese center that melts in your mouth.

Whether you’re looking for a satisfying breakfast or a delicious dessert, these muffins won’t disappoint.

Ingredients:

Muffin Batter:

• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup coconut oil, melted
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots

Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tablespoons powdered erythritol
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Prepare the filling by mixing cream cheese, powdered sweetener, and vanilla extract until smooth. Set aside.
3. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, ginger, and salt.
4. In another bowl, whisk eggs, melted coconut oil, and vanilla extract.
5. Combine wet and dry ingredients, then fold in shredded carrots.
6. Fill each muffin cup halfway with batter, add a spoonful of cream cheese mixture, then top with more batter.
7. Bake for 20–25 minutes, or until the tops are golden and firm.
8. Cool for 10 minutes before enjoying.

These keto carrot muffins with a creamy center offer the best of both worlds—moist, spiced cake combined with a rich, cheesecake-like filling.

They’re perfect for when you’re craving something indulgent but want to stay keto-friendly. Enjoy them warm for an extra treat!

Nutty Coconut Keto Carrot Muffins

If you love the combination of nuts and coconut, these keto carrot muffins are for you!

They’re packed with crunchy pecans, shredded coconut, and warm spices, creating a flavorful, satisfying muffin that fits your low-carb diet.

These muffins are perfect for meal prepping or as an on-the-go snack!

Ingredients:

• 1 ¾ cups almond flour
• ½ cup unsweetened shredded coconut
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup coconut oil, melted
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped pecans or walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine almond flour, shredded coconut, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients, stirring until combined.
5. Fold in shredded carrots and chopped pecans.
6. Spoon batter into muffin cups and bake for 18–22 minutes, or until a toothpick comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These nutty coconut keto carrot muffins are a delicious twist on the classic, combining crunchy textures with natural sweetness.

They’re a great option for breakfast or an afternoon snack, keeping you full and satisfied without the carbs.

Make a batch ahead of time and enjoy a healthy, tasty treat anytime!

Keto Carrot Muffins with Flaxseed and Chia

Packed with fiber and healthy fats, these keto carrot muffins are not only delicious but also a great boost to your nutritional intake.

Flaxseeds and chia seeds add a unique texture, while boosting the omega-3s and fiber content of the muffins.

A perfect choice for anyone looking to enhance their keto diet with superfoods.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup ground flaxseeds
• 2 tablespoons chia seeds
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup melted butter or coconut oil
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped almonds or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease with butter.
2. In a large bowl, combine almond flour, ground flaxseeds, chia seeds, sweetener, baking powder, cinnamon, ginger, and salt.
3. In another bowl, whisk the eggs, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Fold in the grated carrots and chopped almonds or walnuts if using.
6. Divide the batter evenly between the muffin cups and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with flaxseed and chia are a powerhouse of nutrients, offering an excellent combination of healthy fats, fiber, and antioxidants.

They’re great for a pre-workout snack or as part of a balanced keto breakfast. Plus, the addition of seeds gives them a delightful crunch!

Keto Carrot Muffins with Lemon Zest

Add a refreshing twist to your usual keto carrot muffins with the zesty brightness of lemon!

These muffins have the perfect balance of sweet and tart, with a subtle lemon flavor that complements the earthy carrots and warm spices.

They make an incredible snack or dessert option when you want something light but satisfying.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup finely grated carrots
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, combine almond flour, sweetener, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the grated carrots and chopped nuts if desired.
6. Divide the batter evenly among the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for 10 minutes before serving.

The lemon zest in these keto carrot muffins adds a delightful burst of flavor that pairs perfectly with the rich, spiced carrot base.

The muffins are light and refreshing, making them ideal for a breakfast treat or a post-dinner snack.

The fresh citrusy aroma will elevate your morning routine or any time you need a mood boost!

Chocolate Keto Carrot Muffins

Who says you can’t enjoy chocolate on a keto diet?

These chocolate keto carrot muffins combine rich cocoa powder with the sweetness of carrots for a decadent, low-carb dessert.

The cocoa adds a satisfying depth of flavor, while the carrots keep the muffins moist and tender.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it.
2. In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, beat the eggs, then mix in the melted butter (or coconut oil) and vanilla extract.
4. Combine the wet and dry ingredients and stir until fully combined.
5. Gently fold in the grated carrots and sugar-free chocolate chips (if using).
6. Spoon the batter into muffin cups and bake for 20–25 minutes, or until a toothpick comes out clean.
7. Allow the muffins to cool before serving.

These chocolate keto carrot muffins are an indulgent way to satisfy your sweet tooth without derailing your keto plan.

The rich cocoa and sweet carrots make a wonderful combination, while the optional chocolate chips add an extra layer of decadence.

Perfect for when you need a chocolate fix without the carbs!

Keto Carrot Muffins with Almond Butter

These keto carrot muffins are made even more delicious with the creamy richness of almond butter.

The almond butter adds healthy fats, making them extra satisfying and providing a subtle nutty flavor that complements the sweetness of the carrots.

These muffins are an ideal choice for anyone craving a filling and flavorful low-carb treat.

Ingredients:

• 1 ½ cups almond flour
• ½ cup almond butter (smooth or crunchy)
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the grated carrots and walnuts if using.
6. Scoop the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with almond butter are wonderfully rich, thanks to the nut butter that adds creaminess and healthy fats.

The warm spices and crunchy walnuts create a satisfying texture, making these muffins the perfect snack or breakfast option.

Enjoy them as a filling, low-carb alternative to traditional muffins!

Keto Carrot and Zucchini Muffins

These keto carrot and zucchini muffins are an excellent way to incorporate even more vegetables into your diet while maintaining a low-carb lifestyle.

The zucchini adds moisture without excess carbs, and the combination with carrots creates a tender, flavorful muffin.

A perfect choice for anyone looking to increase their veggie intake in a tasty, guilt-free way.

Ingredients:

• 1 ½ cups almond flour
• ½ cup shredded zucchini (squeeze out excess moisture)
• ½ cup grated carrots
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted butter or coconut oil
• ½ teaspoon vanilla extract
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the shredded zucchini and grated carrots.
6. Fold in the chopped nuts, if desired.
7. Spoon the batter into muffin cups, filling each about ¾ full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool for 10 minutes before removing them from the tin.

Keto carrot and zucchini muffins are a fantastic way to get more veggies into your day while still enjoying a delicious, moist muffin.

The zucchini helps maintain a soft texture, while the carrots provide natural sweetness and vibrant color.

These muffins are perfect for breakfast or as a snack, offering a savory-sweet combination that everyone will enjoy.

Keto Carrot Muffins with Pumpkin Spice

If you’re a fan of pumpkin spice, you’ll love these keto carrot muffins!

Combining the earthy sweetness of carrots with the warm flavors of pumpkin spice creates a comforting, seasonal treat.

These muffins are perfect for fall or any time you want to enjoy a fragrant, spiced low-carb snack that satisfies your sweet cravings.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon pumpkin spice blend (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted butter or coconut oil
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup unsweetened shredded coconut (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine almond flour, sweetener, pumpkin spice, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Stir in the grated carrots and shredded coconut, if using.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with pumpkin spice are an autumn-inspired treat that’s perfect for any time of year when you crave something warm and comforting.

The pumpkin spice adds a cozy aroma, and the natural sweetness of the carrots rounds out the flavor profile.

Whether you enjoy them as a snack or a breakfast, these muffins are sure to satisfy your cravings while keeping you on track with your keto goals.

Keto Carrot Muffins with Avocado

Add a creamy twist to your keto carrot muffins with the inclusion of ripe avocado.

Not only does avocado provide healthy fats, but it also makes these muffins incredibly moist and tender.

The subtle flavor of avocado pairs beautifully with the natural sweetness of the carrots, creating a rich, satisfying treat.

Ingredients:

• 1 ½ cups almond flour
• ½ ripe avocado, mashed
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup unsweetened shredded coconut (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, mash the avocado until smooth. Then, whisk in the eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots and shredded coconut, if using.
6. Divide the batter evenly into muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with avocado are a perfect example of how adding healthy fats can elevate your baking game.

The creamy avocado makes the muffins tender and moist, while the carrots still shine through with their natural sweetness.

They are a filling, satisfying snack that helps you stay on track with your keto lifestyle while enjoying a delicious treat!

Keto Carrot Muffins with Cinnamon Streusel Topping

These keto carrot muffins take things to the next level with a crunchy, sweet cinnamon streusel topping.

The warm, spiced carrot base is complemented by the cinnamon and buttery streusel, making these muffins a perfect indulgence for breakfast or dessert without the carbs.

Ingredients:

Muffins:

• 1 ½ cups almond flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted butter or coconut oil
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots

Streusel Topping:

• ¼ cup almond flour
• 2 tablespoons melted butter
• 2 tablespoons erythritol or monk fruit sweetener
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, combine almond flour, sweetener, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the grated carrots and set aside.
6. For the streusel, mix almond flour, melted butter, sweetener, and cinnamon in a small bowl until it forms a crumbly texture.
7. Scoop the muffin batter into the muffin tin, filling each cup about ¾ full. Sprinkle the streusel topping over the batter.
8. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
9. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with cinnamon streusel topping are a delightful combination of soft, spiced cake and a crisp, buttery topping.

The streusel adds a perfect crunchy contrast to the moist muffin base, making them an irresistible treat.

Whether you enjoy them for breakfast or as a dessert, these muffins offer a comforting, low-carb indulgence that feels like a special occasion.

Keto Carrot Muffins with Maple Syrup Flavor

Get the sweet, comforting taste of maple syrup without the carbs in these keto carrot muffins.

By using sugar-free maple syrup flavoring, these muffins take on a rich, sweet aroma reminiscent of traditional maple treats.

They’re an excellent breakfast option or a sweet snack that fits perfectly within your keto diet.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil
• ½ teaspoon vanilla extract
• ½ teaspoon maple syrup flavoring (sugar-free)
• ½ cup finely grated carrots

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, vanilla extract, and maple syrup flavoring.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Stir in the grated carrots.
6. Divide the batter evenly between the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with maple syrup flavor capture the essence of traditional maple treats while staying low-carb.

The maple syrup flavoring gives them a sweet, comforting taste that pairs wonderfully with the earthiness of the carrots.

They’re perfect for when you want that cozy maple flavor without the sugar, making them a great addition to your keto lifestyle!

Keto Carrot Muffins with Coconut Flour

Coconut flour is a fantastic low-carb alternative to traditional flour, and it pairs wonderfully with the sweet flavor of carrots in these keto muffins.

These muffins are light and fluffy, thanks to the absorbent properties of coconut flour, and they provide a satisfying, slightly nutty taste that enhances the natural sweetness of the carrots.

A perfect keto snack that’s both filling and delicious!

Ingredients:

• ½ cup coconut flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 4 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• 2 tablespoons unsweetened shredded coconut (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine coconut flour, sweetener, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots and shredded coconut if desired.
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with coconut flour are incredibly light and moist, thanks to the unique properties of coconut flour.

The subtle coconut flavor blends beautifully with the sweetness of the carrots, and the shredded coconut adds a delightful texture.

These muffins make an excellent low-carb snack or breakfast option that will leave you feeling satisfied.

Keto Carrot Muffins with Collagen Peptides

For a protein boost, these keto carrot muffins include collagen peptides, which help promote joint health, skin elasticity, and overall well-being.

The collagen peptides are unnoticeable in flavor, but they provide an extra layer of nutrition that makes these muffins a great choice for those on a keto diet looking to up their protein intake while enjoying a tasty treat.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup collagen peptides (unflavored)
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted butter or coconut oil
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine almond flour, collagen peptides, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted butter (or coconut oil), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots and chopped nuts, if using.
6. Spoon the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with collagen peptides are the perfect way to boost your daily protein intake while still enjoying a delicious, low-carb treat.

The addition of collagen makes them a nutritious option for supporting joint health and skin, and they’re still moist, fluffy, and full of flavor.

Great for a snack or even post-workout, these muffins give you a satisfying and beneficial treat!

Keto Carrot Muffins with Apple Cider Vinegar

Apple cider vinegar (ACV) is known for its health benefits, and when incorporated into these keto carrot muffins, it provides a subtle tang that enhances the flavors while offering an additional boost to your digestion.

The slight acidity of the vinegar works beautifully with the sweetness of the carrots, creating a unique, flavorful muffin that’s both delicious and beneficial for your gut health.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• 1 tablespoon apple cider vinegar
• ¼ cup chopped almonds or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the grated carrots and chopped nuts, if using.
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

Keto carrot muffins with apple cider vinegar offer a unique flavor profile that combines the earthiness of carrots with the bright acidity of ACV.

The tangy touch of vinegar enhances the overall flavor and offers digestive benefits, making these muffins a great addition to your keto lifestyle.

They’re both tasty and functional, providing nourishment and a burst of flavor!

Keto Carrot Muffins with Chia Seeds

Chia seeds are a fantastic addition to keto baking, as they provide a boost of omega-3 fatty acids and fiber.

These keto carrot muffins feature chia seeds, which not only add a slight crunch but also help to make these muffins more filling and nutritious.

The chia seeds complement the natural sweetness of the carrots while keeping you satisfied for longer.

Ingredients:

• 1 ½ cups almond flour
• 2 tablespoons chia seeds
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, chia seeds, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the grated carrots and chopped nuts, if using.
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with chia seeds are not only delicious but also incredibly nutritious.

The chia seeds provide a nice crunch and pack in healthy fats and fiber, making these muffins an excellent choice for keeping hunger at bay.

They’re a great option for anyone looking to enjoy a filling, low-carb snack or breakfast that’s packed with nutrients.

Keto Carrot Muffins with Lemon Zest

The addition of lemon zest in these keto carrot muffins brightens up the flavor, adding a fresh, citrusy note that perfectly complements the natural sweetness of the carrots.

The lemon zest enhances the overall aroma and makes these muffins feel light and refreshing, ideal for spring or summer mornings.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• ½ cup finely grated carrots
• ¼ cup chopped pistachios or almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), vanilla extract, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Stir in the grated carrots and chopped pistachios or almonds, if using.
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with lemon zest are a refreshing twist on the classic carrot muffin.

The bright, zesty flavor of lemon balances the sweetness of the carrots perfectly, making them feel lighter and more vibrant.

Whether you’re enjoying them for breakfast or as a snack, these muffins are an uplifting and delicious option that will brighten your day.

Keto Carrot Muffins with Dark Chocolate Chips

For those who crave a touch of sweetness, these keto carrot muffins with dark chocolate chips are a perfect solution.

The rich, slightly bitter flavor of dark chocolate pairs beautifully with the sweet carrots, creating a decadent yet low-carb treat.

These muffins are ideal for satisfying a chocolate craving while still staying within your keto goals.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup sugar-free dark chocolate chips (preferably 85% cocoa or higher)
• ¼ cup chopped hazelnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots, dark chocolate chips, and chopped nuts (if using).
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with dark chocolate chips are the ultimate indulgence for anyone with a sweet tooth.

The rich, dark chocolate adds a luxurious flavor to the muffins while keeping them low-carb, and the carrots provide natural sweetness and moisture.

These muffins make for an irresistible snack or dessert that feels like a treat without the guilt.

Keto Carrot Muffins with Almond Butter

Almond butter adds a rich, creamy texture and nutty flavor to these keto carrot muffins, taking them to the next level.

The almond butter pairs beautifully with the sweet carrots and helps provide healthy fats, making these muffins both filling and flavorful.

They’re perfect for a snack or breakfast when you want a muffin that’s packed with both nutrients and taste.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup almond butter (smooth)
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, almond butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots and chopped almonds (if using).
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with almond butter are an absolute treat for almond lovers.

The almond butter gives them a creamy, nutty flavor that pairs perfectly with the carrots.

They’re a great option for anyone looking for a muffin that’s both delicious and packed with healthy fats, making them a perfect choice for breakfast or a satisfying snack.

Keto Carrot Muffins with Greek Yogurt

Greek yogurt adds a rich and tangy flavor to these keto carrot muffins, as well as a dose of protein and healthy fats.

The yogurt helps keep the muffins moist and light, while also contributing to a slight tartness that balances the sweetness of the carrots.

These muffins are a fantastic choice if you’re looking for a filling, satisfying option that’s also rich in protein.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup full-fat Greek yogurt
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, Greek yogurt, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the grated carrots and chopped walnuts or pecans, if using.
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with Greek yogurt are a deliciously creamy and tangy twist on the classic carrot muffin.

The yogurt makes them moist and adds a hint of tartness that pairs perfectly with the sweet carrots.

With the added protein and healthy fats from the yogurt, these muffins are not only tasty but also filling and nutritious—ideal for a healthy snack or breakfast.

Keto Carrot Muffins with Pumpkin Spice

For those who love warm, cozy flavors, these keto carrot muffins with pumpkin spice are a must-try.

The combination of cinnamon, nutmeg, and ginger from the pumpkin spice gives these muffins a comforting, autumnal flavor that pairs perfectly with the sweetness of the carrots.

It’s a delightful, low-carb treat that’s ideal for chilly mornings or any time you crave something comforting.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon pumpkin spice
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, pumpkin spice, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the grated carrots and chopped nuts, if using.
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with pumpkin spice are perfect for those who love a rich, spiced flavor.

The pumpkin spice gives them a warm, cozy taste that’s reminiscent of fall, while the carrots add a natural sweetness and moisture.

These muffins are perfect for those chilly mornings or as a comforting snack that will keep you feeling full and satisfied.

Keto Carrot Muffins with Ground Flaxseed

Ground flaxseed is a great addition to keto baking, as it’s full of fiber, omega-3 fatty acids, and antioxidants.

These keto carrot muffins with ground flaxseed are nutrient-dense and have a subtle nutty flavor that complements the sweetness of the carrots.

The flaxseed also helps to improve the texture, making these muffins both satisfying and healthy.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup ground flaxseed
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped sunflower seeds or pumpkin seeds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, ground flaxseed, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots and chopped seeds (if using).
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with ground flaxseed are a wonderful choice for anyone looking to boost their intake of healthy fats, fiber, and antioxidants.

The flaxseed gives them a nice nutty flavor and enhances their texture, making them a filling and nutritious option.

Perfect for breakfast, a snack, or a healthy treat at any time of the day!

Keto Carrot Muffins with Cinnamon Swirl

These keto carrot muffins are a twist on the classic, featuring a cinnamon swirl that runs through the muffin, creating a delightful burst of flavor with every bite.

The warm, spiced cinnamon complements the sweetness of the carrots, making these muffins a perfect cozy snack or breakfast treat.

It’s an indulgent yet keto-friendly muffin that will satisfy your cravings for something sweet and comforting.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• 2 tablespoons ground cinnamon (for the swirl)
• 2 tablespoons melted butter (for the swirl)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the grated carrots.
6. In a small bowl, combine the ground cinnamon and melted butter to create the cinnamon swirl mixture.
7. Spoon the muffin batter into the muffin cups, adding a teaspoon of the cinnamon swirl mixture into the center of each muffin before swirling it with a toothpick.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with a cinnamon swirl are perfect for those who love the combination of warm spices and sweetness.

The cinnamon swirl adds an extra layer of flavor, making each bite a delightful treat.

These muffins are ideal for cozy mornings or as a snack, giving you that comforting, indulgent feeling without the carbs.

Keto Carrot Muffins with Zucchini

Adding zucchini to these keto carrot muffins gives them an extra boost of moisture, making them even more soft and fluffy.

The zucchini is nearly tasteless, but it enhances the texture and nutrition of the muffins, adding more fiber and vitamins.

These muffins are a great way to sneak in some extra veggies while enjoying a delicious, low-carb treat.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ½ cup grated zucchini (squeeze out excess moisture)
• ¼ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the grated carrots and zucchini, ensuring the zucchini is well-drained before adding.
6. Stir in the chopped walnuts or pecans (if using).
7. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with zucchini are the perfect combination of moisture and flavor.

The zucchini makes the muffins extra soft and fluffy, while the carrots provide natural sweetness.

With the added fiber from the zucchini and the healthy fats from the nuts, these muffins are an excellent choice for a nutritious, low-carb snack or breakfast.

Keto Carrot Muffins with Coconut Flour

Coconut flour is a fantastic low-carb, gluten-free alternative to traditional flour, and it adds a mild, slightly sweet coconut flavor to these keto carrot muffins.

Combined with the natural sweetness of the carrots, these muffins are light and fluffy with a hint of coconut that makes them extra delicious.

Plus, coconut flour is high in fiber, making these muffins a great option for those looking to support their digestive health while enjoying a tasty treat.

Ingredients:

• ¾ cup coconut flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup melted coconut oil or butter
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup unsweetened shredded coconut (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine coconut flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix well. Coconut flour absorbs more liquid, so the batter should be thick.
5. Stir in the grated carrots and shredded coconut, if using.
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with coconut flour are wonderfully soft, fluffy, and full of flavor.

The coconut flour not only makes them gluten-free but also adds a light coconut taste that pairs perfectly with the carrots.

These muffins are low in carbs, rich in fiber, and an excellent choice for anyone looking for a satisfying snack or breakfast.

Keto Carrot Muffins with Peanut Butter

Peanut butter adds a creamy, nutty flavor to these keto carrot muffins, making them both rich and satisfying.

With the natural sweetness of the carrots and the savory depth of peanut butter, these muffins strike the perfect balance between sweet and savory.

Peanut butter also helps to keep the muffins moist, while adding healthy fats and protein, making them a filling option for any time of the day.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup peanut butter (unsweetened, smooth)
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chopped peanuts or almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, peanut butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the grated carrots and chopped peanuts or almonds (if using).
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with peanut butter are a delightful treat for peanut butter lovers.

The peanut butter adds a deliciously creamy and nutty flavor, making each bite satisfying and rich.

These muffins are perfect for those following a low-carb or keto diet who are looking for a muffin that’s both nutritious and indulgent.

Keto Carrot Muffins with Avocado

Avocado isn’t just for guacamole—it’s also a fantastic ingredient to include in keto baked goods!

These keto carrot muffins with avocado are incredibly moist and rich, thanks to the healthy fats in the avocado.

The subtle avocado flavor complements the sweet carrots, while the muffins retain a light, fluffy texture.

Plus, the healthy fats make them more filling, ensuring they keep you satisfied for longer.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ avocado, mashed
• ½ teaspoon vanilla extract
• ½ cup finely grated carrots
• ¼ cup chia seeds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, sweetener, baking powder, cinnamon, and salt.
3. In another bowl, whisk the eggs, mashed avocado, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the grated carrots and chia seeds (if using).
6. Divide the batter evenly into the muffin cups and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 10 minutes before serving.

These keto carrot muffins with avocado are a great way to add healthy fats to your diet while enjoying a delicious treat.

The avocado keeps the muffins moist and tender, while the carrots provide natural sweetness.

This is an excellent choice for anyone looking to enjoy a satisfying, nutrient-packed snack or breakfast without compromising their keto goals.