Do you LOVE Carrot Cake? We sure do, in fact, my carrot cake is such a long standing family tradition that my husband says I must not do a thing to it! This in spite of the fact that he likes many of my converted recipes just as well as the originals. Oh well, I must have my carrot cake too, so what do I do but go see my old friend Pinterest and ta daa! I find this recipe for Carrot Cake Cookies and I’m on my way to an all-new version of one of our favorite classics and guess what? They turned out great on the first try and they are now Low Carb, Sugar Free, Carrot Cake Cookies!
I wrote up this post and tried making them one more time (my blogger’s version of pinching myself to make sure I’m not dreaming) and once again I got perfection! Since my husband’s precious, carrot/birthday/all-round favorite cake is undisturbed AND he has a great new carrot cookie we have a win/win going here, yay!
As some of you know low carb cookies can come out kinda–different. They may be the most difficult baking problem that healthy recipe creators experience. In general, they can be dry or soggy, rubbery or crumbly, and the list goes on…
When converting this recipe for Sugar Free Carrot Cake Cookies from a gluten-packed sugary one to a low carb cookie I took special care to consider the texture that a good cake type cookie should have by not changing the bulk of the ingredients any more than I had to, but instead just replaced ingredients measure per measure when possible.
If you love these fresh tasting springtime desserts be sure and try my Italian Cream Cupcakes too and I’m leaving a link to them so you can find the frosting recipe in case you’d like a fancier filling for these carrot cake cookies than the basic protein packed cream cheese frosting that I provided with them.
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Sugar Free Carrot Cake Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup Gentle Sweet or 1 cup Swerve
- 1 tablespoon unsweetened applesauce (optional)
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup finely shredded carrots
- 1/2 cup chopped walnuts or pecans
- 1 cup THM baking blend * OR make a Quick Mix DIY baking blend
- 3 tablespoons protein powder
- 1/4 cup chopped and shredded unsweetened coconut (process for a few seconds to make it grainy instead of shredded)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 tsp ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 tsp. ground nutmeg (optional)
- 1/8 tsp mineral salt
Cream Cheese Frosting* see note
- 4 tablespoons cream cheese (low fat or regular)
- 3 tablespoons plain greek yogurt (0%, or 2%)
- 1 1/2 teaspoon vanilla
- 1/3 - 1/2 cup Gentle Sweet or 4 tablespoons Truvia or Pyure type sweetener -ground
- 4 tablespoon cream
- Blend together until smooth and fluffy. I use an immersion blender or mini processor.
Preheat the oven to 350 degrees.
- Cream the butter and sweetener together until it is smooth.
- Add in the 2 eggs and vanilla and mix well. Next add the tablespoon of aple sauce and stir.
- Next stir in the shredded carrots and chopped nuts. (Don't leave large chunks of nuts when chopping as large lumps might bread up the texture of the cookie).
- On top of the well mixed wet ingredients place the baking blend, protein powder, and processed coconut grains then top it with the baking soda and baking powder plus the spices and salt. Mix these together well.
- Chill these in the fridge for at least 30 minutes.
- Once it is well chilled prepare a baking sheet pan with parchment or a silicone mat.
- Scoop the cookies out with a cookie scoop that will use about 2 level tablespoons of batter at a time. If you don't have one just try to measure this out and lightly roll the cookies into a ball and smash down lightly to make them somewhat flat but rounded on top.
- I made two batches of these and they keep their shape amazingly well.
- Pop them in the oven and check on them in 10 minutes then bake for a few more minutes until they are a nice golden brown on the bottom and light golden on the top.
- Cool completely and then either top the cookie with the icing to make 24 or make the sandwiches as shown to make 12 sandwich cookies.
If you need a more foo-foo frosting for this cookie try the one I use for my Italian Cream Cupcakes, it is super yummy and sweeter than this frosting.