Hey, friends! Droppin’ my new favorite recipe today here on the blog. Keto carrot cake muffins with cauliflower flour. What’s my metric for ranking this baddie as my “favorite”? You could just trust me… or consider that I’ve made it twice in 4 DAYS.
To be honest, it’s super rare for me to bake ANYTHING twice in 4 WEEKS, so yeah. That good. And no, I have not consumed them all myself. These muffins are in fact so delish that I’ve bestowed them on my loved ones, including my dear mother for Mother’s Day.
I like to always be as transparent if I’ve adapted someone’s recipe or been inspired by someone else’s work. In this case, ultimately my recipe looks a lot different from the original source. However, I did create mine utilizing the framework of one that was posted by remakemyplate.com. While I did not actually make their recipe, I’m guessing it would be great too!
Just want to put that out there.
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Given that I can’t consume gluten, I like to play around and experiment with different GF flours. I do use a fair amount of almond and coconut flours, but admittedly every now and then I get a bit of stomach ache after what I think may be too much nuts. So when I saw this Cauliflower flour at the grocery store, I was definitely intrigued. One, how’s it going to taste? Sometimes I find GF alternatives to be drying in particular recipes. Two, can my sensitive stomach handle it?
I have only used this flour in these keto carrot cake muffins so my sample size is obviously small. So far, so good though! NO stomach ache. And the muffins were the opposite of dry (trying to avoid that “m word” so many people detest)! I used a little more than 1 bag in making the muffins twice (remember– twice in 4 DAYS, y’all) and will definitely continue trying in other recipes.
It measures out 1 cup per 1 cup in relation to regular flour, making the conversion really simple. The brand I used is CAULIPOWER. I got mine at our specialty grocery store but you can also purchase on Amazon. Here’s the link or feel free to click on the picture below.
*Makes ten muffins*
Cook time: 25 minutes or until toothpick comes out clean from center of muffin
1.5 cup of cauliflower flour
1/3 cup of golden monkfruit sugar
1 teaspoon baking powder
1 teaspoon of cinnamon
1/2 teaspoon of gingerbread seasoning
1/2 teaspoon of salt
1 teaspoon of vanilla extract
3 eggs (preferably pasture raised because of this)
1/4 cup of melted grass-fed butter (I like Kerrygold’s)
1 cup of shredded carrots (I like buying pre-shredded at the grocery store, put in the blender and give a quick pulse to make even smaller pieces).
1/2 cup of coconut creamer
Preheat oven to 350 degrees. Place baking cups in muffin tins (recipe will make 10 muffins). Mix all of your dry ingredients in a large mixing bowl. Then add all your wet ingredients. Mix well and then spoon into muffin baking cups.
Place into oven. Cook for approximately 25 minutes or until you can insert a toothpick into the center of a muffin and have it come out clean.
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