Description
These bite-sized carrot cake treats are coated in sugar-free chocolate for a guilt-free indulgence. Perfect for satisfying sweet cravings while staying low-carb!
Ingredients
Scale
For the Crust:
- For the carrot cake bites:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup grated carrot (packed)
- 1/4 cup erythritol or preferred sweetener
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 cup melted coconut oil
- 1 egg
- 1 tsp vanilla extract
- For the chocolate coating:
- 1/2 cup sugar-free chocolate chips
- 1 tbsp coconut oil
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mix almond flour, coconut flour, grated carrot, sweetener, and spices.
- 3. Add melted coconut oil, egg, and vanilla extract. Mix until a dough forms.
- 4. Roll dough into 1-inch balls and place on prepared baking sheet.
- 5. Bake for 12-15 minutes until lightly golden. Let cool completely.
- 6. Melt chocolate chips and coconut oil together in a double boiler or microwave.
- 7. Dip each cooled carrot cake bite halfway into the melted chocolate.
- 8. Place on parchment paper and refrigerate until chocolate sets (about 30 minutes).
Notes
Store in an airtight container in the refrigerator for up to 1 week. For nut-free version, substitute almond flour with sunflower seed flour.