Breakfast Dessert

Carrot Cake Cookies


  • 1 cup flax meal
  • 1 cup almond flour
  • 1 cup sugar substitute
  • 1 TBSP baking powder
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 tsp nutmeg
  • 4 eggs
  • 1 cup shredded carrot
  • 1/2 cup melted butter
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • Optional: walnuts
Cream Cheese ICING
  • 4 oz softened cream cheese
  • 1/4 cup heavy whipping cream
  • 1/4 cup water
  • 1/2 cup erythritol, powdered
  • 1/2 tsp vanilla extract
  • Optional: walnuts


Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, carrots, melted butter, sour cream, and vanilla extract. Mix until thoroughly combined. Spoon batter onto cookie sheet using a cookie scoop. Cookies will spread, so space cookies at least two inches apart. Bake for 15-20 minutes. Check the cookies after 15 minutes by flipping one of them over with a metal spatula, they should be slightly golden on the bottom. Let cool, while preparing the icing. Beat softened cream cheese and heavy whipping cream in mixing bowl until smooth. While still mixing, add vanilla and water. Slowly add powdered erythritol. (You can make powdered erythritol by simply pulsing erythritol in Ninja Chopper or food processor). Spread icing over cookies. If desired, sprinkle cookies with chopped walnuts.

Nutrition Facts
Servings: 40
Amount per serving
Calories 52
Total Fat 4.7g
Net Carbohydrates .7g
Protein 1.4g
Disclaimer: Nutrition is approximate.

2 replies on “Carrot Cake Cookies”

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