Keto Carrot Muffins

Ingredients:

• 1 ½ cups  almond flour
• ½ cup  coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup erythritol or your preferred keto sweetener
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• Optional: ½ cup chopped walnuts or pecans

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
3. Mix Wet Ingredients: In another bowl, whisk together the eggs, erythritol, applesauce, melted coconut oil, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated carrots and nuts (if using).
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!

These muffins are perfect for a quick breakfast or snack, and they freeze well, so you can make a batch and enjoy them later. Feel free to customize them with your favorite add-ins!