Description
Moist carrot cake bites coated in sugar-free dark chocolate make the perfect guilt-free treat. These low-carb delights pack all the warm spices of traditional carrot cake without the carbs.
Ingredients
Scale
For the Crust:
- For Cake Bites:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup grated carrot (packed)
- 1/3 cup powdered erythritol
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- For Chocolate Coating:
- 3/4 cup sugar-free dark chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp vanilla extract
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, whisk together almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, and salt.
- 3. Stir in grated carrot until evenly distributed.
- 4. Add melted coconut oil, egg, and vanilla extract. Mix until a thick dough forms.
- 5. Roll dough into 1-inch balls (about 18-20) and place on prepared baking sheet.
- 6. Bake for 12-14 minutes until lightly golden. Cool completely.
- 7. Melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth. Stir in vanilla.
- 8. Dip each cooled bite halfway into chocolate, letting excess drip off. Place on parchment.
- 9. Refrigerate for 15 minutes to set chocolate before serving.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For firmer chocolate coating, freeze dipped bites for 5 minutes before refrigerating. Grate carrots finely for best texture.