Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone

Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Bread & Baked Goods
User Name
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey

Thread Tools Display Modes
  #1   ^
Old Mon, Apr-25-16, 09:33
msmum1977's Avatar
msmum1977 msmum1977 is offline
Senior Member
Posts: 1,172
Plan: VLC/Carnivore
Stats: 369/301/299 Female 5'9"
BF:too much.
Progress: 97%
Location: Eastern Ontario, Canada
Default Carrot "muffin" MIM

So I was having a little craving for something outside the box for breakfast again on the weekend, so came up with this carrot muffin thing. It was pretty good - a little on the dry side cold, but serving it up warm helped.

I "baked" it in a 4" round by about 2" high glass bowl greased with CO. I only ate half the recipe at one time though, dividing it over two days.


2 Tbsp ground flax/flax meal (I like the dark for this recipe)
1 Tbsp unflavoured protein powder (I use egg, whey or vanilla whey would work too)
1/4 tsp glucomannan powder
1 tsp baking powder
1 tsp cinnamon
1 pkg of sweetener of your choice (I used sugar twin, eqiv to 2 tsp sugar)
1 Tbsp shredded unsweetened coconut
1 Tbsp chopped raw pecans
Sprinkle of sea salt

Mix these together until all ingredients are combined thoroughly.


1 Tbsp CO, melted (could use butter), then mix in
1 egg
1 tsp water
1 tsp of vanilla extract
2 Tbsp loosely packed shredded raw carrots (about 1/2" of a large carrot)

Whisk all the wet ingredients with a fork until all is incorporated. Then quickly mix into the dry ingredients, mixing until all is combined into a "batter".

Immediately pour into the greased dish and microwave ~ full power until firm in the center. This took 2 mins, 20 seconds on my unit.

Remove from oven, let rest for a few minutes, then loosen the edges of the muffin with a sharp knife. Turn out and let cool.

To eat it, I sliced it into four slices, and ate two by lightly toasting it in a skillet, then topping with a drizzle of SF maple syrup and more cinnamon. If you eat dairy, you could make a cream cheese "frosting" by combining 2 Tbsp of cream cheese/1 tbsp butter/splash of vanilla extract/pkg of sweetener.

Store any part uneaten in the fridge. Enjoy
Reply With Quote
Sponsored Links

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT -6. The time now is 23:08.

Copyright © 2000-2018 Active Low-Carber Forums @
Powered by: vBulletin, Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.