Keto Carrot Cake Muffins (modified from CJsKetoKitchen.com)

Muffin Ingredients:
1 1/2 C almond flour
1/2 C white sweetener (I use Allulose)
1/4 C brown sweetener (I use Swerve)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1 C loosely packed grated carrot
4 large eggs
1/2 tsp vanilla
1/2 C chopped pecans

Frosting Ingredients:
8 oz cream cheese, softened
5 tbs butter, softened
1 tbs sour cream1/2 tsp vanilla1/2 cup confectioners Swerve

Whisk together all the try ingredients.
Add the carrot, eggs, butter, vanilla and mix well until combined.
Stir in pecans.
Scoop into muffin tins lined with muffin cup liner thingys.
Bake 20 - 30 minutes until the old "toothpick test" comes out clean.

Let cool completely or the frosting will be messy.

Using an electric mixer, whip together the cream cheese, butter, vanilla and sour cream.
Slowly add in the confectioners sugar and beat until well mixed.
Fill a piping bag and pipe onto muffins.

Try to only eat one - I dare you!

total carb count is 45, including frosting so divide by the number of muffins you made. I make them big but the choice is yours.