Sugar Free Coconut Carrot Cakes

You can enjoy these delicious sugar-free coconut carrot cakes as a treat while on a low-carb or Trim Healthy Mama THM S diet. They taste great as a dessert or snack because they are full of coconut and cinnamon.

Ingredients:

• 1 cup shredded carrots
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup erythritol or preferred sugar substitute
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

Warm the oven up to 175F 350C

You can grease a muffin tin or put cupcake liners inside it

Shred the carrots, add the coconut flour, coconut shreds, erythritol, cinnamon, nutmeg, baking powder, and salt to a bowl

Melt the coconut oil and add the eggs to a different bowl

Use a whisk to mix the ingredients together

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Fill up each muffin tin cup about two thirds of the way to the top with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let the cakes cool for a few minutes in the pan before moving them to a wire rack to cool all the way down

Serve and have fun