Description
These delicious carrot cake fat bombs are a perfect low-carb, high-fat treat with no oatmeal. Packed with warm spices and natural sweetness from carrots, they make a satisfying snack or dessert for keto dieters.
Ingredients
Scale
For the Crust:
- For the base:
- 1/2 cup shredded carrots (packed)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup powdered erythritol
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- For the binding:
- 1/4 cup coconut oil (melted)
- 2 tbsp cream cheese (softened)
- 1 tsp vanilla extract
- For the coating:
- 1/4 cup chopped pecans
- 1 tbsp cinnamon
Instructions
1. Prepare the Crust:
- 1. In a mixing bowl, combine shredded carrots, almond flour, coconut flour, shredded coconut, erythritol, and all spices.
- 2. In a separate bowl, whisk together melted coconut oil, softened cream cheese, and vanilla extract until smooth.
- 3. Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.
- 4. Using a tablespoon or small cookie scoop, portion the mixture and roll into balls.
- 5. In a small bowl, mix chopped pecans with cinnamon for coating.
- 6. Roll each fat bomb in the pecan-cinnamon mixture until evenly coated.
- 7. Place on a parchment-lined tray and refrigerate for at least 1 hour to firm up.
- 8. Store in an airtight container in the refrigerator for up to 1 week.
Notes
For extra richness, you can add 1 tbsp of melted butter to the mixture. If the dough is too sticky, chill for 15 minutes before shaping. These can also be frozen for longer storage.