These keto carrot cake biscuits with cream cheddar filling are so liberal! They join the kinds of zest cake with rich cheesecake for a tasty and irreproachable treat!
This keto carrot cake biscuits formula is so natural to prepare. You should simply mix up the player, add it to biscuit shape, and top with the cream cheddar filling. I love the delightful way the filling sinks into the player as it heats! It's considerably less muddled than icing.
The outcome is the best blend of zesty carrot cake and rich cheesecake. The surfaces and flavors balance each other so well. So whether you would call this a biscuit, a cupcake, or something very surprising, one thing is without a doubt. You can call it flavorful!
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Ingredients
- 4 eggs separated
- 1 teaspoon cream of tartar
- 1/4 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia extract powder
- 1/2 cup almond flour
- 1/2 cup coconut flour or oat fiber
- 3/4 cup carrots
- 1/2 teaspoon baking powder
- 1/4 cup almond milk
- 1/4 cup oil coconut or avocado
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
Filling:
- 8 ounces cream cheese
- 1 egg
- 1 tablespoon coconut flour
- 1/4 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia extract powder
- 1/2 teaspoon vanilla extract
Instructions
- Beat egg whites and cream of tartar until stiff peaks form.
- In separate bowl, mix egg yolks, erythritol, stevia, almond flour, oat fiber, almond milk, oil, baking powder, allspice, cinnamon and carrot until well combined.
- Gently fold in egg whites and pecans.
- Pour batter evenly into well greased 12 muffin pan.
- Filling:
- Beat cream cheese with egg, coconut flour, 1/4 cup erythritol, 1/4 teaspoon stevia, and 1/2 teaspoon vanilla until well blended.
- Place a couple heaping teaspoons over each muffin.
- Bake at 350ºF for 20-25 minutes or until muffin is set.
For more detail : bit.ly/34Ec8hi
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