Flax Carrot Cake Muffins with Whipped Cream Cheese
Ingredients
Wet Ingredients
- 2 eggs lightly beaten
- 50 g carrot, freshly shredded (appx. 1 medium carrot)
- 100 g apple puree (without added sugar)
- 40 g butter melted
Dry Ingredients
- 40 g golden flaxseed flour (or finely ground flaxseed)
- 1 1/2 tsp baking powder
- 40 g erythritol
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Add-Ins
- 16 g pecans chopped
For whipped cream cheese
- 50 g cream cheese
- 100 g heavy cream
- 30 g erythritol powdered
Instructions
For muffins
- Preheat the oven to 180C/350F degrees. Line a muffin pan with seven paper cupcake liners.
- In a large mixing bowl, whisk all dry ingredients.
- In a separate bowl, mix together eggs, apple sauce, and butter. Fold in freshly shredded carrot.
- Add dry ingredients to the wet ingredients and mix util well combined. Stir in pecans or nuts of choice.
- Devide the batter between 7 muffin liners evenly (max 3/4 muffin liner).
- Bake for 25-30 minutes or until the toothpick inserted in the center of the muffin comes out clean.
- Let them cool for 10 minutes before transferring them to a cooling rack.
For the whipped cream cheese
- While the muffins are cooling, make the whipped cream cheese.
- First mix heavy cream with a hand mixer on high for about 3-5 minutes. Add cream cheese and erythritol and mix on high for about a minute or until stiff peaks form.
- Use a piping bag or a spoon to top the muffins with the whip. Sprinkle with chopped nuts or cinnamon if you like.