Description
These delicious carrot cake fat bombs are a perfect keto-friendly treat with no oatmeal, packed with healthy fats and warm spices for a satisfying dessert or snack.
Ingredients
Scale
For the Crust:
- For the base:
- 1/2 cup almond flour
- 1/4 cup shredded carrot (finely grated)
- 1/4 cup unsweetened shredded coconut
- 2 tbsp coconut oil (melted)
- 2 tbsp butter (softened)
- 1 tbsp granulated erythritol
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp vanilla extract
- For the frosting:
- 2 oz cream cheese (softened)
- 1 tbsp butter (softened)
- 1 tbsp powdered erythritol
- 1/4 tsp vanilla extract
Instructions
1. Prepare the Crust:
- 1. In a mixing bowl, combine almond flour, shredded carrot, shredded coconut, melted coconut oil, softened butter, erythritol, cinnamon, nutmeg, ginger, and vanilla extract.
- 2. Mix well until a thick, dough-like consistency forms.
- 3. Divide the mixture into 8 equal portions and press into silicone molds or roll into balls. Place in the freezer for 15 minutes to firm up.
- 4. While the base chills, prepare the frosting by beating cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
- 5. Remove the fat bombs from the freezer and top each with a small dollop of frosting.
- 6. Return to the freezer for another 10 minutes to set. Store in the refrigerator or freezer until ready to serve.
Notes
For a nut-free version, replace almond flour with sunflower seed flour. Adjust sweetness to taste by adding more erythritol if needed. Best stored in the fridge for up to a week or freezer for longer shelf life.