For those who adore carrot cake but are mindful of their carbohydrate intake, these keto carrot cake cookies offer a delightful solution. Combining the comforting flavors of carrot cake with a cookie format, this recipe allows you to enjoy a familiar favorite while staying true to a low-carb lifestyle. These cookies strike a balance between cake and cookie, offering a soft, chewy texture that is both satisfying and guilt-free.
Why Choose Keto Carrot Cake Cookies?
These cookies are not overly sweet, making them a versatile option for breakfast or a less indulgent dessert. The addition of cream cheese frosting elevates them to a special treat, perfect for those who crave a sweeter experience. This recipe is a great replacement for carrot cake, allowing you to enjoy the flavors you love without compromising your dietary goals.
Ingredients and Their Role
This recipe utilizes ingredients that are commonly found in keto baking. Here's a breakdown of some key components:
- Almond Flour: Provides a soft, tender crumb and keeps these cookies grain-free.
- Coconut Flour: Used in conjunction with almond flour, coconut flour adds to the texture and helps absorb moisture. Note that coconut flour cannot be substituted for almond flour cup-for-cup.
- Grated Carrots: The star of the show! Adds natural sweetness and moisture. Freshly grated carrots, squeezed dry with a paper towel, are recommended over pre-cut carrots, which tend to be too dry.
- Erythritol/Monk Fruit: These sugar substitutes provide sweetness without the added carbohydrates. Lakanto Gold Monk Fruit is a popular choice for its flavor that mimics brown sugar.
- Cream Cheese: Adds moisture and richness to the cookies. It's important to use full-fat cream cheese at room temperature for the best results.
- Walnuts: Add a delightful crunch and nutty flavor.
- Maple Extract: Contributes to the characteristic carrot cake flavor.
The Perfect Texture
The texture of these cookies is a key highlight. They are soft and chewy, with slightly crispy edges when they first come out of the oven. As they cool, the cookies develop a wonderful texture, similar to chocolate chip cookies, but with the added moisture from the carrots.
Recipe: Keto Carrot Cake Cookies
Yields: 12 cookiesPrep time: 20 minutesChill time: 30 minutesCook time: 12-14 minutes
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
For the Cookies:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon maple extract
- 1/2 cup walnuts, roughly chopped
- 1/2 cup grated carrots, squeezed dry
For the Keto Cream Cheese Icing (Optional):
- 2 oz cream cheese, softened
- 2 tablespoons confectioner's sugar substitute
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons heavy whipping cream
- Pinch of ground cinnamon powder
Instructions:
Get Started:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
Prepare the Dry Ingredients:
- In a medium bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk to combine and set aside.
Combine the Wet Ingredients:
- In a large mixing bowl, add the melted butter and erythritol (or your sweetener of choice). Whisk to combine.
- Add the egg and maple extract and combine until well mixed.
Mix Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients in two batches, whisking to combine until you get a dough.
Add Carrots and Walnuts:
- Roughly chop the walnuts and grate the carrots. Add them to the dough.
- Using a spatula, gently fold everything together evenly.
Shape and Bake:
- Using a 1-inch cookie scooper, scoop out 12 cookies onto the prepared baking sheet.
- Flatten them out with your hand to the size of your liking (they will not spread much in the oven).
- Bake for 12-14 minutes, or until slightly browned.
Cool and Frost:
- Allow the cookies to cool on the baking sheet for 15 minutes before handling.
- While the cookies are cooling, prepare the keto cream cheese icing (if using).
- Once the cookies are fully cooled, drizzle the cream cheese icing over the top of each cookie.
Prepare the Keto Cream Cheese Icing:
- Using an electric mixer, combine the confectioner's sugar substitute with the softened cream cheese and butter.
- Add the vanilla extract and ground cinnamon powder.
- Lastly, add 3-4 tablespoons of heavy whipping cream, starting with 3 tablespoons and adding more to thin out the icing if necessary.
Tips for Success
- Chill the Dough: Chilling the cookie dough for at least 30 minutes in the refrigerator helps prevent spreading and enhances the flavor.
- Room Temperature Ingredients: Make sure all your ingredients, including eggs, cream cheese, and butter, are at room temperature before starting.
- Measure Accurately: Precise measurements, especially for coconut flour, are crucial for the right texture.
- Don't Overbake: Overbaking can result in dry cookies. Bake until the edges are lightly browned.
- Customize: Feel free to experiment with different nuts, spices, or extracts to create your own unique flavor profile. Raisins can also be added.
Variations and Customizations
This recipe is highly adaptable to your preferences:
- Nuts: Pecans, almonds, or macadamia nuts can be used instead of walnuts.
- Spices: Adjust the amount of cinnamon, nutmeg, or ginger to suit your taste.
- Sweetness: Increase the amount of erythritol or monk fruit sweetener for a sweeter cookie.
- Dairy-Free: Use dairy-free cream cheese and coconut butter for a dairy-free version.
- Vegan: Substitute the egg for 2 flax "eggs" to make vegan.
- Add-ins: Consider adding shredded apples or unsweetened coconut flakes for added texture and flavor.
Storage Instructions
- Refrigerate: Store these cookies in the refrigerator for up to 5 days, with or without icing.
- Freeze: To freeze, allow the cookies to cool completely. Place them on a baking sheet and freeze until solid. Then, wrap each cookie individually with cling wrap and place them in a labeled freezer bag. They can be stored in the freezer for up to 2 months. To defrost, remove the cling wrap and let them thaw on the counter for 20 minutes.
Serving Suggestions
- Breakfast: Enjoy a cookie or two with your morning coffee or tea.
- Dessert: The cream cheese frosting makes these cookies a perfect after-dinner treat.
- Snack: Pack them for a healthy and satisfying snack on the go.
- Special Occasions: These cookies are a great addition to Easter, Mother's Day, or any celebration.
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