Muffins with carrots and hazelnuts

Wash the carrots and grate them finely, place them in a sieve and let them drain.

Separate the egg white from the yolk.

Put half (1/2) of the egg white into a bowl and set aside.

Lightly beat the remaining egg yolk with a fork until fluffy, then add the vanilla pulp, cream cheese, erythritol, baking powder and mix everything together.

Squeeze the carrots lightly with your hand and add to the mixture.

Set aside 1 tablespoon (10g) of the hazelnuts (you will need them at the end) and add the rest to the mixture.

Pour the batter into muffin tins and bake for 20 minutes.

When the muffins are finished baking, beat the remaining egg white until stiff and spread it on the muffins, press a hazelnut into the middle and sprinkle the remaining chopped hazelnuts on top.

Put it back in the oven for about 5 minutes so that the egg white becomes stiff.