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This pleased originally appeared on Caroline’s Keto Kitchen. Republished with permission.

Carrots are something I rarely eat due to the relatively high sugar blissful – and only in small quantities when I do – but gosh I love carrot cake! These cookies are a twist on carrot cake, and I’ll definitely be making them regularly. It was also the first time I used brown Swerve in a recipe, and it was a success!

Carrot Cake Cookies

Made with low-carb ingredients, these cookies are a twist on carrot cake.

Course Snack

Cuisine American

Keyword carrots, low carb cookies

Prep Time 25 minutes

Cook Time 13 minutes

Total Time 38 minutes

Servings biscuits

Calories 115kcal

Ingredients

Cookies

8 tbsp butter salted and softened
1/2 cup Swerve granulated
2 tbsp brown Swerve or golden Lakanto
1 tsp vanilla
2 tsp cinnamon
1/2 cup carrots finely shredded
1/2 cup almond flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 egg

Frosting

3 tbsp cream cheese softened
2 tbsp butter softened
1/2 tsp vanilla
1/4 cup Swerve powdered
1/2 tsp monk fruit juice concentrate

Topping

1/3 cup chopped pecans

Instructions

Pre-heat oven to 350 degrees.
Cream together butter and sweeteners.
Add in the rest of the cookie ingredients. Stir well.
Line 2 cookie sheets with parchment paper.
Roll dough into balls and flatten. (These cookies don’t spread much at all).
Bake for 13 minutes or until golden brown.
Remove from oven and allow cookies to sit. (They will firm a lot as they cool, so be careful moving them prematurely).
Mix together frosting ingredients.
Once cookies are completely cool, frost them.
Sprinkle the chopped pecans on the frosting and gently push them into the frosting to make them stick.

Nutrition

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.