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!