Carrot and Chocolate Chip Muffins

Carrot and Chocolate chips joined together in a muffin sounds strange? Not to me.

The carrot cake I based my recipe on is the version they make in Brazil, and that you find on almost every hotel as part of the breakfast options.

I lived in Brazil for 8 months, and this makes me feel there. I do love Brazil and I miss it a lot. Usually I go there every year but for a couple of reasons I haven’t been there in almost 3 years.

These muffins have got nothing to do with the spiced carrot cake American/UK/South African style, with the cream cheese frosting.

It is soft, bright yellow/orange and guess what? You can make it all in a BLENDER!!! How easy and awesome is that? In my description I did not use the blender because I was doing something else in it, but you can totally do it.

The original has a chocolate ganache on top, but in this one I gave it my twist (among others to be able to make it keto) and used chocolate chips.

It is a very simple and delicious recipe that I hope you all enjoy


Carrot and Choc Chip muffins


0.0 rating
  • V
  • GF
  • DF
Carrot cake in Brazil is totally different from the spiced carrot cake I eat in South Africa or the Uk. It is usually served with a layer of ganache on top, but I twisted it and used chocolate chips folded into the batter.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:12
  • Freezable:Yes

Nutrition per portion

  • 2 cups shredded carrots
  • 8 tbsp almond flour
  • 2 to 3 tbsp coconut flour (depends on the type, add 3 if batter is too liquid)
  • 1/3 cup coconut milk
  • 1/2 cup macadamia oil (or any other oil you use)
  • 1/2 tbsp gluten free baking powder
  • 4 medium eggs
  • 1/2 cup chocolate chips
  • 1/4 cup Swerve (add more if you like it sweeter)
  • Pre heat the oven to 180ºC
  • Oil two standard muffin pans or 1 standard and 1 mini muffin sized (mine makes 12 muffins) and set aside
  • In a bowl add the eggs and whisk until foamy
  • Add the sugar and beat well
  • Add the oil and coconut milk and beat again
  • In another bowl add all dry ingredients, minus the chocolate chips and grated carrots and mix
  • Add the dry mix to the egg mixture and beat to combine
  • Finally add the grated carrot and chocolate chips and fold into the batter
  • Bake for 20 to 25 minutes at 180ºC

Note: It gives you 12 standard size muffins, or 24 mini muffins

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.

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