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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.
How to Make It
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.
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
