Low Carb Carrot muffins

1.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
30 grams Coconut flour
0.5 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon, ground
2 large Egg, fresh, whole, raw
0.25 cup Coconut Oil
0.25 cup Butter, unsalted
1 tsp Vanilla Extract
1 cup, grated Carrots, raw
0.25 cup, chopped Pecans
100 gram(s) Greek-Style Yoghurt (full-fat) 100 g

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine al dry ingredients. In a mixing bowl, add eggs, coconut oil, and softened butter. Add Swerve, vanilla, and carrots. Once combined, fold in pecans. Spoon into muffin tin to make about 3/4 full. Cook for 14-18 minutes or until you stick a toothpick in and it comes out clean. Let cool. In a mixing bowl, whip room temperature butter, cream cheese, sweetener, and vanilla. Whip on high speed until fluffy. Add heavy cream to lighten consistency. Keep testing until you have the perfect frosting! Once the cupcakes have cooled, frost with the frosting and top with a few chopped pecans. And then EAT THEM because one has only 5g net carbs!! Keep these in the fridge to lengthen their shelf life. And most importantly, ENJOY!!

Serving Size: 10 muffins

Number of Servings: 10

Recipe submitted by SparkPeople user RONELLVN.