This carrot cake mixture tastes great better than the high carb ones. You can change the butter for quarter cup of apple juice but will be very slightly higher in carbs.
Ingredients:
1, Half cup of almond flour.
2, Quarter cup of flaxseed meal.
3, 2 tblsp psyllium husk.
4, three quarter tsp of baking powder.
5, Half tsp of baking soda.
6, Quarter tsp of salt.
7, Quarter tsp of cinnamon.
8, Pinch of ground cardamon. (optional)
9, Pinch of ground ginger.
10, Quarter cup of butter. (use quarter cup of apple sauce for
dairy free)
11, A third to Half a cup of natvia.
12, Half tsp of apple cider vinegar.
13, Half tsp of vanilla extract.
14, Half tsp of orange zest.
15, 2 eggs.
16, 100g of finely grated carrots.
17, Third cup of coarsely chopped pecans.
Instructions:
Pre heat oven to 180 degrees C, Grease your muffin tray
Mix togeather all the dry ingredients in a medium bowl. (1 to 9)
Cream the butter in a large bowl until softened, add the natvia and continue til light and fluffy. Mix in vinegar, vanilla extract and orange zest until fully incorperated.
mix in the eggs one at a time.
Add the dry mixture in two parts. Mix for 2 to 3 minutes until fully incorporated and elastic. Fold in carrots and pecans.
Distribute batter evenly into cupcake tray. Bake for 17 to 20 minutes. Cooked when toothpick comes out clean.
3 grams net carbs per muffin, slightly higher if using apple sauce instead of butter.
Makes 6 muffins. We double the mixture to make 12.
ENJOY. Photo to follow.