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Nothing says holidays like the smell of freshly baked carrot cake. Add a layer of vanilla-flavoured cheesecake and you end up with the perfect keto treat everyone will love, even your non-keto friends!
Looking for more recipes for the holiday season? Try some of these:
Hands-on Overall
Serving size muffin
Nutritional values (per serving, muffin)
Net carbs3.5 grams
Protein7.3 grams
Fat25.7 grams
Calories273 kcal
Calories from carbs 5%, protein 11%, fat 84%
Total carbs5.8 gramsFiber2.4 gramsSugars2.3 gramsSaturated fat13.7 gramsSodium269 mg(12% RDA)Magnesium30 mg(7% RDA)Potassium170 mg(8% EMR)
Ingredients (makes 9 muffins)
Cheesecake layer:
Dry muffin ingredients:
Wet muffin ingredients:
- 4 large eggs, separated
- 1 large egg white (use leftover egg white from the cheesecake layer)
- 1/3 cup + 1 tbsp virgin coconut oil or butter, melted (90 g/ 3.2 oz)
- 3/4 cup finely grated carrots (83 g/ 2.9 oz)
- 20-30 drops liquid Stevia extract (NuNaturals or SweetLeaf)
- melted coconut oil or ghee for greasing
Instructions
- Preheat the oven to 160 °C/ 320 °F. Line a muffin tray with 9 medium muffin paper cups. Grease each cup with a small amount of coconut oil or ghee. Prepare the cheesecake layer by whisking the cream cheese, egg yolk, powdered Erythritol and vanilla powder. Set aside.
- Place all the dry muffin ingredients - apart from the pecans - into a bowl and combine well.
I make my own chia seed meal by blending it in a food processor for just a few seconds until powdered.
- Finely grate the carrot and roughly chop the pecans. Set aside.
- Separate the egg whites from the egg yolks. In a bowl, using a hand beater or electric mixer), whip up the four egg whites until they create soft peaks.
Place the four egg yolks into a bowl and add the leftover egg white from the cheesecake layer. Add melted coconut oil, stevia and process until smooth (the coconut oil should be melted and cooled, don't use hot oil). Process until well combined and start adding the dry mixture - a tablespoon or two at a time while mixing.
- Add a quarter of the whipped egg whites and mix gently. Add the remaining egg whites and fold in the batter using the slow setting on your mixer or using a spatula.
- Be careful not to deflate the egg whites and keep the batter as fluffy as you can. Add the carrot and pecans and slowly fold in.
- Spoon the batter into the paper cups and using a small spoon, create small wells in the centre of the muffing mixture.
- Fill each muffin with a heaping tablespoon of the reserved cheesecake mixture (about an ounce / 30 grams per muffin). Transfer into the oven and bake for 30-35 minutes or until the tops are set and golden brown.
- When done, remove from the oven and place on a cooling rack. Then, place in an airtight container and keep in the fridge for up to 3 days, or store in the freezer for up to 3 months. Enjoy!
Ingredient nutritional breakdown (per serving, muffin)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream cheese, soft (full-fat) |
| 0.6 g | 1.4 g | 5.6 g | 49 kcal |
| Egg yolk, fresh |
| 0.1 g | 0.3 g | 0.5 g | 6 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 0 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.2 g | 2.9 g | 33 kcal |
| Coconut flour, organic |
| 0.3 g | 0.5 g | 0.4 g | 10 kcal |
| Chia seed meal (ground chia seeds) |
| 0 g | 0.2 g | 0.3 g | 5 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Spices, ginger, ground |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Allspice, dried, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pecans, nuts |
| 0.2 g | 0.5 g | 4 g | 38 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 2.8 g | 2.1 g | 32 kcal |
| Egg white, fresh |
| 0 g | 0.4 g | 0 g | 2 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 9.9 g | 89 kcal |
| Carrot, fresh |
| 0.6 g | 0.1 g | 0 g | 4 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, muffin |
| 3.5 g | 7.3 g | 25.7 g | 273 kcal |
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