These keto-friendly spiced carrot muffins are moist and tender – and
topped with a delicious cream cheese frosting.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yield: 12 Muffins

Ingredients:

Muffins:
2 1/4 cups almond flour
1/4 cup coconut flour
1/4 cup All-Purpose Bakeable Blend Stevia Sweetener
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Pinch ground cloves
3 eggs
1/2 cup unsweetened almond milk
1/3 cup coconut oil, melted and cooled
1 tsp orange zest
1 tsp vanilla extract
1/2 cup packed shredded carrots
1/2 cup chopped pecans

Frosting:
8 oz plain brick-style cream cheese
2 tbsp unsalted butter, at room temperature
1/2 cup Pyure Organic Confectioners Stevia Blend
1 tsp vanilla extract
Instructions:

Muffins:
Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside.

In a large bowl, whisk together almond flour, coconut flour,
All-Purpose Bakeable Blend, baking powder, baking soda, cinnamon,
nutmeg, salt, and cloves. In a separate bowl, whisk together eggs,
almond milk, coconut oil, orange zest, and vanilla; whisk into the
almond flour mixture. Fold in carrots and pecans. Spoon batter into
prepared muffin cups. Bake for 18 to 25 minutes or until golden brown
and tester

Bake for 18 to 25 minutes or until golden brown and tester inserted
into the center comes out clean. Let cool completely.

Frosting:
Using an electric mixer, beat cream cheese until light and fluffy;
beat in the butter.

On low speed, beat in Confectioners Stevia Blend and vanilla until smooth.

Spoon frosting into a piping bag fitted with large star or round tip.
Pipe frosting on top of muffins.

Tip: Decorate muffins with toasted pecans or garnish with toasted
coconut if desired.