Carrot Cake Zucchini Muffins, grain free, paleo and low carb
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4.67 from 3 votes

Carrot Cake Zucchini Muffins

Prep Time6 mins
Cook Time30 mins
Total Time36 mins
Course: grain free, keto, low carb, paleo
Cuisine: muffins
Servings: 12
Calories: 92kcal
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


  • Preheat oven to 350 F and grease or line a muffin pan.
  • 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.
  • 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.
  • Add wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
  • spoon the muffin batter into muffin cups filling ⅔ of each cup.
  • 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
  • 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.
  • Frost muffins and serve.


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


Calories: 92kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Sodium: 113mg | Fiber: 2g | Sugar: 1g