Place the ground almonds, baking powder, and stevia in a bowl and whisk until combined.
Stir in the cinnamon and nutmeg and stir.
Add in the eggs, shredded carrots, Greek yogurt, and vanilla extract.
Mix until everything is combined and with the help of an ice cream scoop scoop out from the batter and fill muffin cups lined into a muffin tin.
Bake in a pre-heated oven at 350 F or 180 C degrees for about 20-24 minutes.
Let them cool completely.
Whip up the heavy cream, stevia, and cream cheese together until medium-stiff peaks forms.
Pipe out the muffins and garnish with grated carrots.
Serve cold and enjoy.
0 servings
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Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
