Sunday, September 10, 2017



These are very large, substantial cookies that will remind you of carrot cake.  The original recipe called for 1 cup butter (you can try that if using erythritol, but I liked them just as written) and 2 cups of grated carrots.  I opted for half that amount to keep the carbs in line and besides many people are afraid of carrots.  The glycemic load (which is what counts) is extremely low for carrots!  I think they got a bad rap! 

2 eggs
1/2  cup PLUS 6 tbsp butter, melted (215 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups (300 mL)
1/cup erythritol, OR (60 mL)
  6 packets coffee sweetener
2 tsp vanilla extract (10 mL)
1/8  tsp salt (0.5 mL)
31/cups Gluten-Free Bake Mix 2, (800 mL)
21/tsp cinnamon (12 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1 cup finely grated carrot, chopped (250 mL)
Cream Cheese Frosting:
8 oz cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
1/cup unsalted butter, softened* (60 mL)
2 tsp vanilla extract (10 mL)

Preheat the oven to 375°F (190°C).

In food processor, process eggs, butter, liquid sweetener, erythritol, OR coffee sweetener, vanilla extract and salt.

In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder and baking soda.  Add to wet ingredients; process.  Stir in carrots.  Use a cookie scoop {2 tbsp (30 mL)}, to scoop cookie batter onto greased cookie sheets.  Flatten cookies with back of spoon.  Bake 13 to 15 minutes, or until a deep golden brown underneath and just beginning to brown around the edges.

Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, butter and vanilla extract.

Helpful Hint:  *If preferred, make 48 cookies at half the number of carbs.  These are very large cookies.  *Unsalted butter is necessary in the frosting or it will be a salty-tasting frosting and not sweet!

Yield:  24/48 cookies*
1 cookie
187.0/93.5 calories
4.1/2.1 g protein
16.9/8.5 g fat
0.2/0.1 g fiber
4.1/2.1 g net carbs

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