HOW TO MAKE LOW CARB CARROT MUFFINS – SOFT, MOIST & DELICIOUS !


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25 replies
  1. zag221
    zag221 says:

    How can you call yourself a "hopeless baker"? You are creating and presenting us with the most delicious and easy to make baked goods. You're my hero low carb baker. Can I move in with you????😊
    I just enjoyed my first yummy carrot muffin, thank you for the recipe

    Reply
  2. Valeria
    Valeria says:

    I adore this recipe. I’ve been baking them for about 1 year regularly. Only there must be a mistake with cooking time. At 350 degrees it takes them 40-50 minutes to be baked. At 20 minutes they are still all watery in the middle.

    Reply
  3. Maria Leonora Bulanhagui
    Maria Leonora Bulanhagui says:

    Hi! I would like to try this but I don’t have yogurt. Can I use sour cream instead? If yes, how much should I use? Thanks in advance! 😁

    I tried your lasagna recipe by the way, and my sister who’s not doing low carb diet loved it, too. Thank you for your hard work in creating these delicious recipes. 👍💕

    Reply
  4. Sonia A.
    Sonia A. says:

    Excellent recipe! I would add specifics for the low carb sweetner. I had to gauge it. I added confectioners swerve. I did 3 TBS of it and after, i would recommend going to 5. They came out good. I don’t have sweet tooth so if you do, maybe start out with 6TBS.

    Reply
  5. Maura Shahar
    Maura Shahar says:

    I love your recipes! They are easy to follow and come out really tasty. Only in these times of eggs shortage, I will have to postpone making these delicious muffins 😟. And your icing looks great so don’t worry!

    Reply

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