Growing up I always asked for a carrot cake for my birthday cake and my love for carrot cake has not ended since going keto. This Carrot Cake Cookie Recipe is exactly what you’ve been looking for if you’re a carrot cake lover just like me! It’s simple to make and a great recipe to put your own tweak on with the addition of different nuts and spices. We kept it simple with a sweet maple flavor and crunch from carrots and walnuts.
Everyone Loves Carrot Cake…
And everyone also loves cookies so why not combine the best of both worlds and make carrot cake cookies! Once you make them you’ll find that they truly are a combination of cake and cookie in one. They aren’t hard or crunchy like a traditional cookie, but they aren’t super soft like cake. You’ll be able to relive your love for carrot cake once again while maintaining your low carb life style. Many of you may not be the biggest fans of walnuts or carrots so leave them out completely and still be left with a great cookie or swap them out for your favorite add ins to suit your cookie needs!
Cream Cheese Frosting To Top!
We intentionally made these cookies less on the sweet, and the reasons are the following: 1. Carrot cake is generally sweet, but not as sweet as traditional birthday cake, and 2. We wanted this to be a good option for those who are looking for a breakfast cookie that don’t want dessert in the morning. For those reasons we created a cream cheese frosting to top them with and if you are a dessert lover the frosting is a must! It’s rich and thick, and the perfect complement for these carrot cake cookies. You can also up the amount of erythritol you use in the cookies to make them sweeter. Other great desserts that would make for a good breakfast or be great with a cream cheese frosting are our high fiber muffins and keto protein cake!
Keto Carrot Cake Cookie Recipe
This recipe is truly the perfect replacement for carrot cake in a low carbers life. You can literally have your cookie and eat it too! It’s the perfect balance of sweet maple and crunch from the walnuts and carrots. You could probably make a carrot cookie cake out of this recipe if you have a family member or friend who loves carrot cake and has a birthday coming up! If you do make this carrot cake cookie recipe don’t forget the cream cheese frosting!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Carrot Cake Cookies”
Carrot Cake Cookie Recipe | Cream Cheese Frosting!
Ingredients:
- 3/4 cup Almond Flour
- 1/4 cup Coconut flour
- 1 large Egg
- 4 tbsp Butter
- 3/4 cup Low Carb Sugar Substitute
- 1 tsp maple extract
- 1/4 tsp Baking Soda
- 1/4 tsp Pink Himalayan Salt
- 1/3 cup walnuts, chopped
- 1/4 cup shredded carrots, chopped
- Simple Cream Cheese Frosting
Instructions:
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl combine the almond flour, coconut flour, baking soda and salt. Mix with a whisk and set aside.
- In a large mixing bowl add the butter and melt in the microwave.
- Add the erythritol to the melted butter and whisk to combine. Add in the egg and maple extract and combine.
- Add the dry ingredients into the wet in two batches and whick to combine until you get a dough.
- Roughly chop up the walnuts and carrots and add to the dough.
- Using a spatula fold everything together evenly.
- Using a 1 inch cookie scooper, scoop out 12 cookies on to the baking sheet. Flatten them out with your hand to the size of your liking (they will not spread in the oven).
- Bake for 12-14 minutes until slightly browned.
- Allow to cool for 15 minutes prior to handling. Enjoy!
- Store in a zip top bag in the fridge up to 2 weeks.
- Tip: Make our cream cheese frosting to top!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Hi guys. So I’m newer to keto but am confused on the macros. I bought some erythritol to start making things like this and the package says 1 tsp is 4g of carbs. Am I not supposed to add the carbs from erythritol since it’s such a low glycemic index to my macros?
Exactly! We don’t count carbs in erythritol.
I made these carrot cake cookies and the cream cheese frosting and they are brilliantly awesome. I used used 3/8 cup of the erythritol for the cookies and they are still sweet enough by themselves or with the frosting.
I will certainly be making both of these recipes. Mmmm delicious
I also noticed the recipe variance and suggest 3/4 c erythritol if you aren’t going to use the frosting as it does make it pretty sweet. Will try both ways but my boyfriend and I love this recipe (with the added erythritol) because we didn’t plan on making the cream cheese frosting this time and it’s definitely sweet but that’s how we like it! ??
Hey guys!! Just made these today! Been following you guys for a few months now, congrats on your engagement! These are officially my first keto cookies and love them! I put some cloves in the icing as I forgot to put clove in the actual cookie (I think a little spice would make it just a little more special) however they do taste GREAT! I only had almond and vanilla extracts on hand so that’s what I used and that worked really well. I think next time I might try to use ghee as they did come out a tad “brown” on the bottoms but I do like them that way and I watched them carefully, and they needed to time to be fully cooked, as I tried one to be sure, or even half and half might help. I’ve never used it before, tbh, but I just picked some up in the store. I really love your videos and you’re my first “keto people” on youtube I’ve followed and think you’re fabulous, so keep being YOU. With love, from Canada!!!!
Hello,
I like so much the recipes, but you use a lot of things I don´t have in my country, like erythritol or maple extract. In Perú we have a lot of stevia, chia and other things. Maybe you can suggest a substitute?
Thank you so much.
You could try stevia, it may change the consistency.
please allow metric conversion?
Made these today. Excellent! Used 1/4 cup erythritol and that worked great for us. Thanks for this recipe!
Is nutritional value for cookie without cream cheese frosting.
Sorry just saw it said cookie only. Please delete my question.
Yes!
Love this recipe!! Both the cookies and frosting are delicious. The recipe is very easy and quick. Thank you!
Anything you’d recommend other than walnuts for a bit of texture crunch? We’re nut free here at my house!
Coconut flakes, hemp hearts, chia seeds.
What is the regular carb count for the cookies and frosting? I only see the net carb info for the cookies.
the frosting has .6 carbs per seving
I made these. They were delish!!!! Even without the frosting! Great recipe.
Great job, guys! Just whipped up a batch tonight using what I had.. didn’t have carrots so I added dried coconut and used sliced almonds instead of walnuts. Still an awesome cookie.. and that cream cheese icing .. According to my husband, these cookies and a chilled almond milk chaser were perfect! ps. I added only 1/4 cup erythritol to the cookies per Megha’s video.
Hi! Can we do the recipe using only coconut flour and stevia instead of erythritol? Thanks.
You could experiment to see what works for you! The consistency and flavor will change.
I was told that carrots are non keto. Does this mean that this recipe would be low carb? I’m totally confused!
Carrots are higher in carbs, but there’s only a little bit of carrot in this recipe and distributed amongst a batch of cookies. Keto is just staying below a certain amount of carbs per day, technically, no food is fully omitted from the diet. You have to track how many carbs you’re eating.
The cookies were yummy. Thanks for the recipe.
Making these now (and of course the frosting too), I can’t wait!
I’m assuming since you didn’t specify powdered, you mean you’re using granular erythritol. I am brand new to the keto recipe scene – mainly been doing just plain meats and veggies to this point. Can you explain the difference in when you use granular vs. powdered erythritol?
Thanks!
Yep, they were amazing – just as I had suspected! Ate two and had to physically leave the kitchen before it got out of hand. Thanks for a wonderful recipe!
(Carrot cake is what I always asked for as my birthday cake too!)
Yes we just used granular. You can grind up granular to get powdered. Powdered is more like confectioner’s sugar.
When you click on the sugar link it goes to powdered sugar? But I see you mean granular…Confusing
OMG…I thought I could never eat carrots again. Thanks!!
Hi guys, I also meant to say I’m so excited to make these! thank you for all the hard work you guys put into these videos, I can hardly wait for the cookbook.
F.Y.I The recipe states three quarter cup erythritol, but in the video Mehga states, 1/4 cup, and it looks like one quarter cup.
it’s because they make them sweeter if you don’t use the frosting they suggest. SO they said in the video to add more erythritol so that’s probably why.
Doh! Didn’t catch that difference and used 3/4 cup erythritol which was too much. After the initial taste all that’s left is super sweet granular erythritol melting in your mouth.
Did you find out the correct amount for the sweetener before I make?
3/4 cup made it too sweet.