Description
Soft sugar-free carrot cake cookies made with warm spices, grated carrots, and almond flour, sandwiched with a creamy sugar-free cream cheese frosting. These bakery-style sandwich cookies deliver classic carrot cake flavor in a lower-carb dessert.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/3 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup finely grated carrots
- 1/4 cup chopped walnuts (optional)
- 6 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1/3 cup powdered sugar-free sweetener
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix eggs, melted butter, sugar-free sweetener, and vanilla extract until smooth.
- Stir the grated carrots into the wet mixture.
- Gradually add the dry ingredients and mix until a soft dough forms. Fold in chopped walnuts if using.
- Scoop about 1 tablespoon of dough onto the prepared baking sheet and gently flatten each mound.
- Bake for 12–15 minutes until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- For the filling, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar-free sweetener and vanilla extract and mix until combined.
- Add heavy cream as needed to achieve a smooth spreadable texture.
- Spread or pipe about 1 tablespoon of frosting onto one cookie and top with another to create a sandwich.
- Repeat with the remaining cookies.
Notes
- Use freshly grated carrots for the best moisture and texture.
- Allow cookies to cool completely before filling to prevent melting.
- Chopped pecans can replace walnuts for a different nut flavor.
- A small amount of orange zest in the frosting adds a fresh citrus note.
- These cookies firm up slightly as they cool.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
