Hey!
In this video I’m showing you how to make Mini Carrot Cake Cookies. These are keto friendly.
These are perfect for the coffee snack or dessert for Easter or any other day.
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Makes around 16 servings
Nutrition per serving:
Calories: 114
Carbs: 2.5g (0.65g net)
Protein: 2.7g
Fat: 10.8g
Ingredients:
Cookie:
55g Butter
35g Brown Sweetener
30g Sweetener
30g Carrots, shredded
1 Egg
½ tsp Vanilla Extract
100g Almond Flour
50g Coconut Flour
½ tsp Cinnamon
¼ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
Frosting:
45g Butter
45g Cream Cheese
½ tsp Vanilla Extract
90g Powdered Sweetener
Garnish:
Carrots, shredded
Walnuts, cut into pieces
Start with the cookies. In a bowl add butter, brown sweetener and sweeter and mix with an electric mixer until creamy
Add carrots, egg and vanilla extract and mix with a spatula until combined
In another bowl add almond flour, coconut flour, cinnamon, baking powder, baking soda and salt and mix until combined
Add the dry ingredients to the wet and mix until combined with a spatula
Roll the dough into 16 balls and place on a oven pan with parchment paper
Press the balls down until they are flat
Bake in the oven on 180°C|355°F for 12 min and let cool off after
Make the frosting. In a bowl add butter, cream cheese and vanilla extract and mix with an electric mixer until creamy
Add powdered sweetener and continue mixing with a spatula until combined
Put the frosting into a piping bag
Pipe on the frosting to the cookies
Add carrots and walnuts
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
