Paleo diet

Carrot and pecan muffins are tender, bakery-style morning treats with no grain in sight. Almond flour and coconut oil whip fluffy with eggs and Truvia, then fold around shredded carrots and chopped pecans with a whisper of apple pie spice. Eight moist muffins, each just 4g net carbs.

Carrot and Pecan Muffins

(Total Time: 40 MIN| Serves: 8)

Ingredients:
½ cup chopped Pecans
1 cup (240 ml) Almond Flour
3 Eggs
¼ cup Coconut Oil
1 tsp Baking Powder
1/3 cup (720 ml) Truvia
1 cup (240 ml) shredded Carrots
1 tsp (5 ml) Apple Pie Spice
½ cup Heavy Creamy
1 ½ cups Water

Directions:

1. Pour the water into your Instant Pot and lower the rack.
2. Place all of the ingredients, except the carrots and pecans, in a mixing bowl.
3. Mix with an electric mixer until fluffy.
4. Fold in the pecans and carrots.
5. Divide the mixture between 8 silicone muffin cups.
6. Arrange on the rack and close the lid.
7. Cook on MANUAL for 15-20 minutes.
8. Do a quick pressure release.
9. Serve and enjoy!

Per Serving (Calories 263 | Total Fats 25g | Net Carbs: 4g | Protein 6g |Fiber: 2g)

Pro Tips

• Mix everything except the carrots and pecans with an electric mixer until fluffy — that air is what gives these almond-flour muffins their lift.
• Fold the carrots and pecans in gently at the end so the batter stays light and the pieces stay distributed rather than sinking.
• Shred the carrots finely so they cook through in the 15–20 minute steam and melt into the muffin's crumb.
• Divide the batter evenly between 8 silicone cups and don't overfill — the muffins rise as they steam.

Frequently Asked Questions

Can I bake these muffins in a regular oven?

Yes — bake at 350°F until a tester comes out clean. The Instant Pot version is quicker and especially moist.

Are they keto?

Yes — Truvia keeps the sugar out, and the almond flour and coconut oil bring the fat. Just 4g net carbs per muffin.

Can I use walnuts instead of pecans?

Absolutely — walnuts are a classic carrot-cake pairing and work in the same quantity. Toast them first for deeper flavor.

How do I store them?

Refrigerate up to 5 days or freeze for up to 3 months. They're lovely at room temperature with coffee.

Stav Kogan

Carrot and Pecan Muffins

Print Recipe Pin Recipe

Total Time 40 minutes mins

Servings: 8 servings

Calories: 263

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• ½ cup chopped Pecans
• 1 cup Almond Flour
• 3 Eggs
• ¼ cup Coconut Oil
• 1 tsp Baking Powder
• 1/3 cup Truvia
• 1 cup shredded Carrots
• 1 tsp Apple Pie Spice
• ½ cup Heavy Creamy
• 1 ½ cups Water

Method

 

1. [object Object]
2. [object Object]
3. [object Object]
4. [object Object]
5. [object Object]
6. [object Object]
7. [object Object]
8. [object Object]
9. [object Object]

Nutrition

Calories: 263kcalCarbohydrates: 4gProtein: 6gFat: 25g

Tried this recipe?

Let us know how it was!

More Recipes You'll Love

• Chewy Chocolate Cookies
• HONEY NUT ICE CREAM
• Chocolate Pudding