Keto Carrot cookies sandwich
Servings
24
servingsPrep time
40
minutesCooking time
15
minutesCalories
110
kcalIngredients
- Keto Carrot Cake Cookies
3/4 cup of coconut flour
¾ cup finely shredded carrots squeezed dry on paper.
¼ cup finely chopped walnuts (optional)
1 ½ teaspoons of baking powder
¼ teaspoon salt
2 teaspoons of ground cinnamon
¼ teaspoon of ground nutmeg
½ teaspoon of ground ginger powder
½ cup butter softened
4 ounces of full-fat cream cheese (room temperature)
3/4 cup sugar substitute
4 eggs
1/2 teaspoon of vanilla extract
- Keto Cream Cheese Icing
1 cup of confectioner’s sugar-substitute
1/4 cup of unsalted butter softened
2 ounces of full-fat cream cheese softened
3-4 tablespoons of heavy whipping cream
1 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon powder
Directions
- Keto Carrot Cake Cookie Dough
- Pre-heat oven 350 degrees
- Stir together coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, salt and set aside the dry ingredients.
- In a separate bowl, beat together butter, cream cheese, sugar substitute, vanilla, extract, until fully combined.
- Add the eggs, and beat well after each addition.
- Stir in the ¾ cup of grated carrots. The carrots should be freshly grated using a box grater on fine or a food processor. Do not use pre-cut carrots as these will be too long and too dry. Then once grated squeeze dry the carrots with a paper towel.
- Next add dry ingredients to wet mixture, beat until fully combined.
- If adding the walnuts fold them in at this time too.
- Chill the cookie dough for ½ hour.
- Measure a tablespoon at a time of cookie dough and roll them into balls. Or use a small cookie scoop.
- Flatten slightly each ball onto a lightly greased cookie sheet.
- Bake for 15 minutes or until lightly brown around the edges.
- Allow cookies to cool for 30 minutes before drizzling the keto cream cheese icing.
- Keto Cream Cheese Icing
- Using an electric mixer combine the confectioner’s sugar substitute with softened cream cheese and butter. Add the vanilla extract, ground cinnamon powder. Lastly, add 3-4 tablespoons of heavy whipping cream. Start with 3 tablespoons and add more to thin out the icing if necessary.
- Once the cookies are fully cooled you can drizzle the cream cheese icing to the top of each cookie. Give the cookies a couple of minutes to allow the glaze to set before eating.
Notes
- You can store these cookies in the refrigerator for up to 5 days with icing or unfrosted. They can also be frozen iced or unfrosted.
- To freeze your keto carrot cake cookies wait till the cookies have fully cooled. Then place your unfrosted or frosted cookies on a baking sheet and allow the cookies to freeze solid. After the cookies have frozen then wrap each cookie individually with cling wrap and place them in a labeled freezer bag.
- To defrost your keto carrot cake cookies, simply remove the cling wrap and let them thaw on the counter for 20 minutes. Taking off the cling wrap before defrosting will ensure that the cookies do not become soggy from condensation.
