Low Carb Carrot Muffins

Summary

Ingredients

• 2 carrot (s)
• 4 egg (s)
• 100 g xylitol (suar substitute)
• 180 g almond (s), round
• 60 g hazelnuts, round
• 1 teaspoon cinnamon

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 degrees top and bottom heat or 180 degrees circulating air.
2. Peel the carrots and grate finely. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with Xucker until light and frothy, stir in the carrots, nuts and cinnamon. Finally fold in the egg whites.
3. Fill the dough into muffin molds - full, because they don`t rise too much. So don`t be stingy! And bake for about 20-25 minutes. Don`t forget your chopstick sample!