Been working on this for the past 4 days and got it about perfect.
120g (1 cup) Almond Flour
100g (1/2 cup) Swerve Granular (Erythritiol)
2tbsp Flax Meal
2 tsp Baking Powder
2 tsp Cinnamon Powder
1tsp Ginger Powder
1/4 tsp Nutmeg Powder
1/4 tsp Salt
60g (1/2 cup) Chopped Walnuts
1/2 Cup Melted Nutivia Butter Flavored Coconut Oil
3 Eggs Whisked ROOM TEMP
56g (1/4 cup) Cream Cheese (Kite Hill Almond Base, or Miyoko Cream Cheese work to keep it dairy Free)
2 tsp Vanilla Extract
24 Drops Carrot Cake Extract from oooflavors (optional)
150g Grated Carrots (I use a zester and make it really fine)
1 tbsp apple cider vinegar,
1. Preheat Oven to 350F and fill a cupcake pan with liners
2. In a large bowl mix the almond flour, erythritiol, flax meal, baking powder, cinnamon, ginger, nutmeg, and salt, then add in the chopped walnuts and mix.
3. Now add the melted coconut oil and form a crumble and set aside
4. In a large measuring cup cream together the eggs, cream cheese, and extracts, then stir in the apple cider vinegar and grated carrots til evenly combined
5. Now pour the wet into the dry and mix completely, and portion into the cupcake pan.
6. Bake for 30 mins, and enjoy. These
