Gundry Carrot Cake

GUNDRY’S CARROT CAKE MUFFINS

Makes 12 muffins

Ingredients:

• 1¼ cups blanched almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ¹∕₈ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 omega-3 or pastured eggs or EnerG Egg Replacer
• ¹∕₃ cup MCT oil or avocado oil
• ²∕₃ cup unsweetened coconut milk
• ¹∕₃ cup Swerve (erythritol)
• 2 teaspoons vanilla
• 2 large carrots, grated
• ¼ cup chopped walnuts

Directions:

1. Preheat the oven to 350°F. Prepare a muffin tin with cupcake liners and set aside.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a small bowl, combine the eggs, oil, coconut milk, Swerve, and vanilla.
4. Whisk the wet ingredients into the dry ones, then add the grated carrots and walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing the mixture evenly among 12 cups.
7. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly before serving. When stored in an airtight container, the muffins will stay fresh for five days in the refrigerator (or three months in the freezer).

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