Keto Carrot Cake Cookies

INGREDIENTS

• 1/2 cup unsalted butter, softened

• 1/2 cup Gentle Sweet or 1 cup confectioners Swerve

• 2 large eggs

• 1 1/2 teaspoon vanilla extract

• 1 cup finely shredded carrots

• 1/2 cup chopped walnuts or pecans

• 1 cup THM baking blend * OR make a Quick Mix DIY baking blend

• 3 tablespoons protein powder

• 1/4 cup chopped and shredded unsweetened coconut (process for a few seconds to make it grainy instead of shredded)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/4 tsp ground cinnamon

• 1/4 teaspoon ground ginger

• 1/8 tsp. ground nutmeg (optional)

• 1/8 tsp mineral salt

INSTRUCTIONS

Preheat the oven to 350 degrees.

1. Cream the butter and sweetener together until it is smooth.

2. Add in the 2 eggs and vanilla and mix well.

3. Next stir in the shredded carrots, processed coconut and chopped nuts. (Don't leave large chunks of nuts when chopping as large lumps might bread up the texture of the cookie).

4. On top of the well mixed wet ingredients place the baking blend, protein powder then top it with the baking soda and baking powder plus the spices and salt. Mix these together well.

5. Chill these in the fridge for at least 30 minutes.

6. Once it is well chilled prepare a baking sheet pan with parchment or a silicone mat.

7. Scoop the cookies out with a cookie scoop that will use about 2 level tablespoons of batter at a time. If you don't have one just try to measure this out and lightly roll the cookies into a ball and smash down lightly to make them somewhat flat but rounded on top.

8. I made two batches of these and they keep their shape amazingly well.

9. Pop them in the oven and check on them in 10 minutes then bake for a few more minutes until they are a nice golden brown on the bottom and light golden on the top.

10. Cool completely and then either top the cookie with the icing to make 24 or make the sandwiches as shown to make 12 sandwich cookies.

Ingredients:

• 3/4 cup Almond Flour

• 1/4 cup Coconut flour

• 1 large Egg

• 4 tbsp Butter

• 3/4 cup erythritol

• 1 tsp maple extract

• 1/4 tsp Baking Soda

• 1/4 tsp Pink Himalayan Salt

• 1/3 cup walnuts, chopped

• 1/4 cup shredded carrots, chopped

• Simple Cream Cheese Frosting

US Customary - Metric

Instructions:

• Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

• In a medium bowl combine the almond flour, coconut flour, baking soda and salt. Mix with a whisk and set aside.

• In a large mixing bowl add the butter and melt in the microwave.

• Add the erythritol to the melted butter and whisk to combine. Add in the egg and maple extract and combine.

• Add the dry ingredients into the wet in two batches and whick to combine until you get a dough.

• Roughly chop up the walnuts and carrots and add to the dough.

• Using a spatula fold everything together evenly.

• Using a 1 inch cookie scooper, scoop out 12 cookies on to the baking sheet. Flatten them out with your hand to the size of your liking (they will not spread in the oven).

• Bake for 12-14 minutes until slightly browned.

• Allow to cool for 15 minutes prior to handling. Enjoy!

• Store in a zip top bag in the fridge up to 2 weeks.

• Tip: Make our cream cheese frosting to top!