Keto No Bake Carrot Cake Balls Recipe
carrot cake ballsIngredients:Carrot Cake Balls
1/2 cup almond flour, 56g
1/4 cup unsweetened shredded coconut, 28g
1/4 cup finely chopped pecans, 28g
3 tbsp powdered monkfruit/erythritol sweetener, 36g
1/4 tsp xanthan gum (optional, just creates a chewier texture)
1/4 tsp cinnamon
1/16 tsp each; nutmeg, allspice, ginger
1/16 tsp salt
1/4 cup cream cheese, softened, 60g/2oz
1/4 cup shredded carrot, 28g
1/4 tsp vanilla extract
Sugar Free Cream Cheese Glaze
1 tbsp cream cheese, softened, 15g
1 tsp butter, softened, 5g
1/4 cup powdered monkfruit/erythritol sweetener, 48g
2 tbsp light cream, (18% for Canadians), 30g
1/4 cup unsweetened shredded coconut for rolling the balls in, 28g
In a bowl, add all of your dry ingredients including; almond flour, unsweetened shredded coconut, chopped pecans, powdered monkfruit/erythritol sweetener, xanthan gum, cinnamon, spices & salt.
Stir to combine.
Add your shredded carrot, softened cream cheese and vanilla extract to the dry ingredients and stir until a thick dough is formed.
Line a plate or tray with parchment paper and begin rolling the dough into balls (I got 9 in total).
Place your keto carrot cake balls on the plate and then put them in the freezer for at least 20min to set.
While they are in the freezer, make your glaze by mixing together the above 4 ingredients in a small bowl until smooth.
Also put your shredded coconut for topping in a shallow dish.
Remove your carrot cake bites from the freezer and using a spoon, gently dip one in the glaze, roll it to fully coat, then transfer to the bowl of coconut and roll again until covered in coconut.
Place the ball back on the parchment lined sheet to harden. Repeat for the rest of the balls.
Refrigerate or freeze for another 20min or until the glaze has set and then serve! Enjoy your No Bake Keto Carrot Cake Balls!
Nutrition for 1/9th of recipe: 122 calories | 11.2g fat | 1.8g NET carbs | 2.4g protein | 1.5g fibre
How To Store Keto No Bake Carrot Cake Bites
To store these carrot cake balls, you can place them in a ziplock in the freezer and store them that way once the glaze has fully set on a plate or tray.
You can also store them in the fridge for up to 5 days in an airtight container between layers of wax or parchment paper (we like ours best at this temperature).