Makes 12 muffins

2 cups almond flour
1 teaspoon baking soda
½ teaspoon powdered ginger
½ teaspoon ground cloves
½ cup unsweetened shredded coconut
½ cup melted ghee or macadamia nut oil
1.5 cups grated carrot
½ cup chopped toasted pecans
3 eggs, whisked
2 teaspoons of Nature Sweet natural sweetener

Preheat the oven to 350°F.

Combine the almond flour, baking soda, ginger, cloves and coconut together in a large bowl.

In a smaller bowl combine the eggs, ghee or oil and Nature Sweet. Add the wet ingredients to the dry ingredients and stir well. Stir in the carrot and pecans.

Pour mixture into muffin tins and bake for 20 to 25 minutes, or until cooked through.