4.67 from 3 votes
Carrot Cake Zucchini Muffins, grain free, paleo and low carb
Carrot Cake Zucchini Muffins
Prep Time
6 mins
Cook Time
30 mins
Total Time
36 mins
Course: grain free, keto, low carb, paleo
Cuisine: muffins
Servings: 12
Calories: 92 kcal
Author: Stacey
  • Muffin Ingredients:
  • 6 tbsp coconut flour
  • cup sweetener of choice: erythritol for low carb or coconut sugar for paleo
  • 1 tbsp golden flax meal * optional
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • cup grated carrot
  • ½ cup grated zucchini
  • 3 eggs
  • ¼ cup unsweetened almond milk or coconut milk
  • 2 tbsp butter or coconut oil, melted
  • 1 tsp vanilla extract
  • ½ tsp apple cider vinegar
  • Cream Frosting:
  • 4 ounces cream cheese or ½ cup palm shortening for paleo (dairy free) version, ½ cup
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • tbsp Sweetener of choice: 2 1/2 erythritol or 1/2 tsp liquid stevia for low carb , or 2 1/2 tbsp honey for paleo version
  1. Preheat oven to 350 F and grease or line a muffin pan.
  2. In a large mixing bowl combine: 6 tbsp coconut flour, ⅓ cup sweetener of choice, 1 tbsp golden flax meal * optional, 1 tsp cinnamon, 1 ½ tsp baking powder, and ¼ tsp baking soda. Mix together thoroughly. Set aside.
  3. In a separate large mixing bowl combine: 3 eggs, ⅓ cup grated carrot, ½ cup grated zucchini, ¼ cup unsweetened almond milk or coconut milk, 2 tbsp butter, or coconut oil, melted, 1 tsp vanilla extract, and ½ tsp apple cider vinegar. Mix together thoroughly.
  4. Add wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
  5. spoon the muffin batter into muffin cups filling ⅔ of each cup.
  6. Bake for 25 to 30 mins, or until muffins are browning, and a toothpick comes out of the center clean.Remove from oven and let muffins cool completely
  7. Add all the frosting ingredients to a large mixing bowl with an electric beater or using a stand mixer. Beat frosting until combined and creamy.
  8. Frost muffins and serve.
Recipe Notes

*all nutritional data are estimates based on the products I used*

Nutrition Facts
Carrot Cake Zucchini Muffins
Amount Per Serving
Calories 92 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 113mg5%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.