Home › Recipes › Low-carb feta and carrot muffinsLow-carb feta and carrot muffins Moist low-carb feta and carrot muffins made from grated carrots, feta and almond flour. Ready in 40 minutes, with 280 kcal and 12 g protein per serving.
At a glance Serves 4 Prep time: 15 min Cooking time: 25 min Total time: 40 min Calories: 280 kcal per serving Protein: 12 g Fat: 22 g Carbs: 6 g Ingredients 2 carrots 100g feta 3 organic eggs 100g almond flour 1 tsp baking powder 2 tbsp olive oil 1 pinch of sea salt Method You’ll need: oven · muffin tin · mixing bowl · grater
Preheat the oven to 180 °C (160 °C fan) and put four paper cases in a muffin tin. Peel the carrots, grate them very finely and gently squeeze out the juice with your hands. Crack the eggs into a large mixing bowl and whisk them with the olive oil and a small pinch of sea salt. Stir the almond flour and baking powder into the egg mixture. Then fold in the grated carrots and the crumbled feta. Divide the batter evenly between the cases and bake the muffins for 25 minutes until golden brown. Good to know Muffins don't always have to be sweet. This meat-free version with feta and carrots is ideal for taking to the office.
Swaps Feta → mozzarella (for a milder, slightly moister cheese version).
Cooking tips If you don't gently squeeze the carrots, the muffin batter will be too wet in the oven and won't bake through properly.
Storage The muffins keep well in a tin in the fridge for three days.
Allergens Contains egg, milk (feta) and tree nuts (almonds). Gluten-free.
Frequently asked questions How long do feta and carrot muffins keep in the fridge? The muffins keep well in a tin in the fridge for three days.
