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Low-carb carrot muffins

updated

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Ingredients for 1 servings:

  • 2 carrots
  • 4 eggs
  • 100 g xylitol (sugar substitute)
  • 180 g ground almonds
  • 60 g hazelnuts, ground
  • 1 tsp cinnamon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Carrot muffins

Preheat the oven to 200°C (400°F) conventional or 180°C (350°F) fan-assisted. Peel and finely grate the carrots. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with Xucker until light and fluffy, then stir in the carrots, nuts, and cinnamon. Finally, fold in the beaten egg whites. Fill the batter into muffin cups—fill them well, as they don’t rise much. So don’t be stingy! Bake for about 20-25 minutes. Don’t forget to do the skewer test!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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