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Keto/Low Carb Carrot Cake Cookies

Updated: Apr 12

Wanted a festive cookie for Easter time and saw a regular carrot cake cookie recipe that I thought I could make keto. I referenced my Keto Chocolate Chip cookie ( https://youtu.be/DFRwyDXplC0 ) along with my carrot cake recipe to figure out this cookie. It turned out crispy around the edges and soft and chewy in the middle but there are ways to bake it so it is crispier if that is what you like.





The flour I use is a combination of coconut flour and unflavored whey protein isolate. The whey protein gives a fluffy interior to the cookie. I use Isopure which is 0 carbs per scoop, you can probably use a concentrate but that will add carbs to the cookie. People have found that you can replace the whey protein with egg white protein powder in my cookie recipes but that will probably result in a crispier cookie. I used arrowroot and gelatin to give the cookie it's chewiness, you don't have to use the arrowroot powder, you can use cornstarch if you aren't opposed to using it. You only need half the amount of cornstarch for arrowroot. Another alternative is if you have tapioca starch or flour, it's about the same carb count as arrowroot. You can also use 1/4 tsp. of xanthan gum in place of the arrowroot, it won't give you as chewy of a texture but they are still delicious.


You can use any alternative sweetener you like for this recipe. I did a batch with just classic granular monkfruit/Erythritol and it worked just fine. You can use straight erythritol like swerve or any granular 1:1 keto sweetener except the allulose/monkfruit version. Allulose makes you baked goods soft and they will brown fast before they are cooked all the way and will probably fall apart. You can also cut the sweetener down in this recipe, my original keto chocolate chip cookie only had 96g/1/2 Cup of sweetener.


The size I chose made each cookie only 1 g of net carbs. You can definitely make them any size you like. They bigger you make them the longer they are going to take to bake. Doubling the size of the cookies take about 16 minutes to bake. I did try it and the were just as good. You can scoop flatten and freeze the dough for later baking. I would defrost them in the fridge on a parchment lined baking sheet and if you want a crispier cookie keep out of the fridge while the oven is heating and flatten a tiny bit more. If you bake them straight from refrigerator cold they will be thicker and softer.





I added extracts and spices to this cookie, you can use any that you like. If you had a carrot cookie or cake you liked before going keto, you can use those same spices or extracts in this cookie. The last ingredients I added were grated carrot and pecans. For keto we need to use carrot in moderation so there isn't much in this recipe. You can add more if you like but I wouldn't do more than double the amount just because of the water content may mess up the bake on the cookies. The nuts can be any you choose it just may change the macros a bit. Also if you had a recipe that had raisins or shredded coconut you can add that as well if you are just low carb and not keto.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.



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Keto Carrot Cake Cookie Recipe


16 Tbs./1 Cup/8 oz./112g Salted or Unsalted Butter (Room Temp.)

96 g/1/2 Cup Golden Monkfruit/Erythritol Sweetener (or any sweetener you prefer)

96 g/1/2 Cup Granular Monkfruit/Erythritol Sweetener (or any sweetener you prefer)optional

1 Egg (room temp)

1/2 tsp. Vanilla Extract

1/2 tsp. Maple Extract

58 g/1 scoop Unflavored Whey Protein Isolate (Isopure is my preferred brand)

42 g/1/4 Cup+2 Tbs. Coconut flour

1 Tbs. Unflavored gelatin

2 tsp. Arrowroot Powder

1/2 tsp. Baking soda

1/2 tsp. Salt (if using unsalted butter)

1 tsp. Ground Cinnamon

1/2 tsp. Ground Ginger

1/4 tsp. Ground Nutmeg

50 g/about a 1/2 Cup Shredded Carrot

56 g/1/2 Cup Chopped Pecans


Instructions:

  1. Whip the butter in a stand mixer or with a hand mixer for 2 minutes if it isn't completely soft

  2. Whip the sweetener and butter together for 8-10 minutes, scrapping down several times in the 8 minutes until almost white and super fluffy

  3. While butter and sweetener are whipping, weigh/measure, sift and mix up the dry ingredients and measure out the extracts, carrot and pecans

  4. Once butter and sweetener are fluffy, whip in one room temperature egg until fully combined, scrap and whip

  5. Add in the extracts, whip and scrap

  6. Add in half the dry ingredients at a time, scraping down and making sure everything is combined

  7. Once all dry ingredients are combined well, take batter and fold in carrot and pecans by hand

  8. Scoop the dough into 1 oz./28g balls on a parchment lined sheet tray and flatten slightly, should get 24 cookies, chill for 20-30 minutes, the longer they chill the less they will spread

  9. Preheat oven to 350 degrees once dough is in the refrigerator, when the oven is ready place the dough balls about 2 inches apart onto a new parchment lined baking sheet

  10. Bake for 10-12 Minutes, rotating half way through, pull out when the tops are just starting to get some color and the edges are golden brown, if you chilled longer they can take up to 14 minutes


Optional icing for the top:


90g/3/4 Cup Powdered Sweetener of choice

1/2 tsp. Ground Cinnamon

1-3 Tbs. Alternative low carb milk


Instructions:

  1. Whisk together the sweetener and cinnamon

  2. Add a splash of milk at a time and whisk until you get a drizzle consistency

  3. Pipe in zigzags on each cooled cookie


Macros for one cookie with icing:


110 Calories

10g Fat

14g Total Carbs

1 g Fiber

12g Sugar Alcohol

1 g Net Carb

4 g Protein



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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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Alycia J Distefano

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