Delicious Sugar-Free, Grain-Free Carrot Cake Muffins

These carrot cake muffins are here just in time for Spring!  I don’t know about you, but Spring and all of the Easter decor that comes with it has me craving carrot cake big time.  Since the regular version no longer works for my diet, I thought it was time to get crafty with these little treats!

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Carrot cake is one of the most delicious treats in the land – and, the beauty of carrot cake muffins like these is that they can be eaten as a dessert (with cream cheese frosting) or for breakfast (without the cream cheese frosting).

Delicious Sugar-Free Grain-Free Carrot Cake Muffins

They store well for meal prep, are great to serve at brunch and are super easy to pack up and serve at play dates.  My kiddo loves them.  Like, we have to hide them from her.


Carrots are certainly not a “banned” veggie if eating a keto diet, but they are one of those “below the ground” veggies that are higher in carbs.  Like anything, in moderation, they are totally keto friendly, and this recipe only calls for one cup of carrots spread out over twelve muffins – so, super low impact here.

Delicious Sugar-Free Grain-Free Carrot Cake Muffins Delicious Sugar-Free Grain-Free Carrot Cake Muffins

If you’re measuring strict macros, just make sure you account for the carbs and you’re golden. I love carrot cake muffins and am happy to be getting the extra beta-carotene!


These muffins are made with a bit of unsweetened shredded coconut flakes, but it’s a totally optional ingredient! Everyone makes their carrot cake muffins (and other carrot cake goodies) differently and you can totally omit if you don’t think you’d like them.

Delicious Sugar-Free Grain-Free Carrot Cake Muffins

If you’re on the fence though, I totally recommend giving them a try – they add healthy fat, fiber, and a wonderful texture once baked!  And, I mean coconut…so good.  Amiright?


If you follow along, you know I’m kinda crushing on muffins these days.   They totally satisfy that “bread” desire if you’re eating keto or just avoiding grains and don’t eat a lot of “proper bread”.

Delicious Sugar-Free Grain-Free Carrot Cake Muffins

Here are a few of my most popular muffin recipes if you’re interested in checking those out too:


These muffins are DELICIOUS without the cream cheese frosting – but, if you’re looking to treat them like a dessert, just add frosting!

Delicious Sugar-Free Grain-Free Carrot Cake Muffins

To make a simple, sugar-free frosting, just mix 3 ounces of cream cheese, 1 tablespoon of heavy whipping cream, 1 tablespoon of sugar substitute (I use confectioner’s Swerve) and 1/2 teaspoon of vanilla extract.

Delicious Sugar-Free Grain-Free Carrot Cake Muffins Delicious Sugar-Free Grain-Free Carrot Cake Muffins

Mix it all up well and distribute how you choose!  My daughter likes to add a little food coloring (we use this dye-free natural food coloring for our treats!) – we also like to use pretty liners for funsies – I got these ones at Christmas Tree Shops, but Amazon has a ton of adorable cupcake liners (I love their Meri Meri line!)

Delicious Sugar-Free Grain-Free Carrot Cake Muffins


My carrot cake muffins recipe is below! Note – the recipe yielded 15 muffins, but you could probably add a tiny bit of batter to each muffin tin to make 12 slightly larger muffins if you’d like.  Just be cautious of the nutritional info if you’re closely measuring your Macros!

Let me know if you get creative with this recipe!  I’d love to know how you make it your own 🙂

Delicious Sugar-Free Grain-Free Carrot Cake Muffins

Print Recipe
Sugar Free Grain Free Carrot Cake Muffins
These carrot cake muffins are perfect for anyone eating a LCHF, keto friendly, sugar-free or grain-free diet. But you don't have to be eating a special diet to enjoy them! Great for meal prep and playdates. Kids love them!
  1. Preheat the oven to 350 degrees and line muffin tin with parchment or cupcake liners. You can also spray the pan, but grain-free baked goods tend to stick more than others so spray well!
  2. In a large bowl, mix all of the dry ingredients until combined.
  3. In a seperate medium bowl, add cream cheese and butter. Soften in the microwave for 15-30 seconds (enough so that you can easily blend the two together with a spoon (it's okay if the cream cheese has tiny lumps).
  4. Add the eggs to the cream cheese and butter, along with the apple cidar vinegar and vanilla. Lightly beat and pour into the dry ingredients.
  5. Mix until "loosely" combined and add shredded carrot and coconut. Mix well, until fully combined.
  6. Distribute batter evenly between the twelve muffin tins and bake for 15-20 minutes or until a toothpick comes out clean. Let cool and enjoy! NOTE: Baked goods using SWERVE always taste better the 2nd day (after the ingredients have had time to settle). They taste great on day 1 too - but will be even more magical the next day!
Recipe Notes

SERVING SIZE: 1 muffin (recipe makes 15)

MACROS:  138 calories | 11.2 g fat | 4.8 g protein | 5 g net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

More grain-free, sugar-free recipes here!


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*DISCLAIMER:  This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links.  I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging!  Full disclaimers avail. here

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