Cake or Muffin Recipe
Ingredients
- 2 cups almond flour
- 3/4 cup granulated sweetener
- 1 cup shredded carrot, packed
- 3/4 cup milk of choice
- 2 tsp apple cider vinegar
- 1/4 cup oil
- 3 large eggs at room termperature
- 1 tbsp baking powder
- 1 tsp pure vanilla extract,
- crushed walnuts, (1/4 cup optional)
- 1 tsp. cinnamon
- 2 tsp. all spice or pumpkin pie spice
Instructions
MUFFINS:
- Preheat the oven to 350 F. Spray and line muffin pan with cupcake liners.
- Mix dry ingredients in a large bowl with a whisk until no lumps occur.
- Make a hole or "well" in the middle of the dry ingredients and add all wet ingredients.
- Once well incorporated, poor batter into lined and sprayed cupcake liners.
- Bake 25 minutes
Optional: Low Carb Cream Cheese Frosting
- 1 large tub Cool Whip
- 1 packet sugar free instant Jello Cheesecake
- 1/2 cup whipping cream or milk of choice
- 1.5 tsp vanilla extract
- (optional) 1 stick softened butter or block of cream cheese
CAKE::
- Grease an 8-inch pans and line with parchment. Stir all ingredients very well, then spread into the pans. Tap cake on the counter a few times to level out the batter.
- Bake 30 minutes on the oven center rack. Make sure to let cool completely so the cakes don't break when you go around the sides with a knife and then pop out. Frost with your favorite icing or with the cream cheese frosting recipe I've included above.