Delicious low carb, Sugar-Free, Carrot Cake Cookies!
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-around favorite cake is undisturbed AND he has a great new carrot cookie we have a win/win going here, yay!
Sugar Free THM – S, Low Carb
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.
I do give alternatives to this sweetener in my recipes but only because they are more easily available because they won’t yield the same wonderful results. I will try to give you two different ways of purchasing this sweetener within this post but here’s my favorite. #Afflink:
If you love these fresh tasting springtime desserts be sure and try my Italian Cream Cupcakes too!
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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Note! This recipe calls for a low carb/low-fat baking blend (flour mixture) called THM Baking Blend.
It is the best way to make the most “normal” textured baked goodies ever! But if you don’t have it or want to go ahead and make it without it you can use this DIY baking blend Quick Mix instead or you can sub in almond flour, coconut flour, and golden flax meal in equal parts to replace the THM baking blend called for in this recipe.
You can order the THM Baking Blend from Amazon and get it in 2 days but at this time the price of it is 3x’s what you can buy it for from the Trim Healthy Mama store.
Preheat the oven to 350 degrees. This is the original breakfast cookie and highest protein frosting option. For a super delicious dessert treat select the Butter Cream Cheese Frosting in the recipe card below. A delicious new option for these cookies for a super legit dessert cookie. The original frosting is more of a cream cheese yogurt type and is very good for a breakfast cookie! * Gentle Sweet is going to give you the most sugary sweetness available in alternative sweeteners but Pyure is a good alternative and available at War-Mart and Swerve measures just like sugar and is available at may retail stores also. *Powdered xylitol is so good in this icing for bulk and flavor but Confectioner Swerve will work too. Just be prepared (if using the Swerve) for the "cooling" effect of using that much erythritol. It will be beautiful though. *Xylitol is dangerous for pets and is contained in the Gentle Sweet also so keep it away from pets!Sugar Free Carrot Cake Cookies
Ingredients
Instructions
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 176Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 122mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 5g Cream Cheese Yogurt Frosting
Ingredients
Instructions
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 36Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 17mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 1g Butter Cream Cheese Frosting Option!
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 141Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 60mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g
I made these this morning. I am just started trying to like the sweeteners. I made the exact recipe. They are wonderful! Even my husband (a carrot cake lover) loves them. I wanted to have them around for a snack, but I think I will have to hide them. Thank you so much for the recipe.
Hi Marilyn. I’m so glad you both liked them and if we’re winning the carrot cake loving guys over we’re in! I have had some luck with freezing them without the icing on and they thawed out well. The freezer makes a great hiding place too ;).
Would you please share what type of protein powder you used in this recipe? Thanks!
Hi Susan! I recommend THM’s Pristein Whey Powder and it is my favorite of all that I have tried. Tasteless, fluffy and on plan are my three requirements and if you will e-mail THM at submit@trimhealthymama.com they can give you a list of on plan options. These companies can change their formulas from time to time as they already have in the case of Swanson’s brand so I hate to mention them in these comments in case it changes again. Unlike many low carb cookies this one holds together perfectly and I attribute that to the presence of the protein powder which can act like a glue in some recipes. I hope this helps Susan and thanks for stopping by.
Instead of shredded coconut could I use coconut flour, or should I just leave it out? I do not like coconut. Thanks
Hi Candyce. No you can’t sub coconut flour as it does not measure the same and I added the shredded coconut for texture to replace oatmeal. Sorry I just haven’t tried any other flour subs at this time so I couldn’t say. Replacing it with oatmeal might bring you too close to a crossover to be called an S.
I cannot use shredded coconut without allergic problems. What would you suggest replacing the coconut with?
I’m sorry Karen. I have not tried it without it but I’m using the coconut for oatmeal to keep the carbs down but still add texture. You might try mixing up a half batch without the coconut and baking one to see if it holds its shape. If it does not then you could add in an extra tablespoon of baking blend instead. Then try another one. That’s what I would do but the texture will be little different. Good luck!
I can’t wait to try! I love carrot cake! Just starting on the thm plan shop I’m looking for lots of recipes to keep me going! Thank you!
My husband’s favorite cake! I’ll definitely be making these! Thank you ❤
Do you have a carb count for cookies?
I’m sorry but at this time I don’t have that info Jurgita.
We love Carrot Cake! When I saw this recipe on Facebook I had to try it! So yummy! Thanks!
Hi, Could you use a collagen protein powder instead of whey protein powder?
Hi Deborah! I’ve heard that you can sub them 1:1 in baked goods but I haven’t tried it. Also, it could get a little expensive. Maybe try it in a half batch? I’d love to hear from you if you do and it turns out well. 🙂
Thank you for your reply back. I am planning on making these for Easter. I will do a trial with the collagen protein and let you know how it comes out!
Sounds great and blessings to you and yours!
These little gems are delicious!! Thank you so very much for sharing the recipe.
Hi Michelle and I’m so glad to hear you loved them. 🙂
I made the cookies and I’m trying to figure which nutritional info to use a little confused. Ho w many calories for a single topped cookie?
Hi Patty! I separated the info so that you could choose your topping and add that info to the cookie info. So nutritional info for the cookie PLUS the nutritional info for the topping of your choice EQUALS the total cookie nutritional info. Hope this helps. 🙂
Hey Teresia,
Do you think these would freeze well?
Hi Jill. I haven’t tried it but they remind me of the type that would freeze and thaw well. They’re cake type cookies.
These sound delicious! I do not have protein powder; what could I use in place of that….as I’m not sure what that does in the recipe,. Thank you.
The extra protein powder sort of helps hold the ingredients together. You might replace it with 1/2 the amount of baking blend instead of protein powder called for there.
As written the cookies hold together very well so if you have any problems just try it with protein powder the next time. Hope you enjoy them. 🙂