Keto Carrot Cake Cookie Recipe | Cream Cheese Frosting!

Carrots are one of the most nutritious and healthy foods on the planet, and I love to use them creatively when baking. This easy Keto carrot cake recipe uses almond flour, coconut oil, and a few other ingredients to create a sweet treat that will satisfy your craving for carrots.

When I first started low carb eating, I was served up carrot cakes by my local grocery store that would send me on a high-carb rollercoaster. I brought some home to try as a quick fix for a carrot cake craving, and was quite disappointed with the results. Then I found this recipe at Low Carb Yum, it is wonderful. It is a terrific tasting cake that is good for you, the frosting is a low carb cream cheese frosting that is perfect.

Everyone knows that keto is all the rage right now, but it can be a little confusing at first. You may not know if you should be eating eggs and meat or low carb vegetables and fruit. So, we decided we’d make it easier for you by combining the 2. This Keto Carrot Cake Cookie Recipe is the perfect introduction to keto for anyone new to the diet, a great snack to share with friends, or a great way to get your family on board.

I’ve always requested a carrot cake for my birthday cake since I was a kid, and my passion for carrot cake has only grown after becoming keto. If you’re a carrot cake fan like me, this Carrot Cake Cookie Recipe is just what you’ve been searching for! It’s quick and easy to prepare, and it’s a wonderful recipe to customize with various nuts and spices. With a sweet maple taste and crunch from carrots and walnuts, we kept it simple. 

Carrot Cake is a hit with everyone…

And because everyone loves cookies, why not combine the best of both worlds by making carrot cake cookies? Once you’ve made them, you’ll see that they’re a cross between a cake and a cookie. They’re not as firm or crunchy as a conventional cookie, but they’re also not as soft as cake. You’ll be able to rekindle your passion for carrot cake while sticking to your low-carb diet. Many of you may not like walnuts or carrots, so leave them out entirely and still have a delicious cookie, or substitute your favorite add-ins to fit your cookie requirements!

This keto carrot cake cookie recipe is the the perfect combination of sweet maple flavor and crunch from the walnuts and carrots!

Topping: Cream Cheese Frosting

The following are the reasons why we purposefully made these cookies less sweet: 1. Carrot cake is sweet, but not as sweet as traditional birthday cake. We intended this to be a nice breakfast cookie for people who don’t want dessert first thing in the morning. We made a cream cheese frosting to top them with for those reasons, and if you like desserts, the icing is a must! It’s thick and rich, and it goes well with these carrot cake cookies. To make the cookies sweeter, increase the quantity of erythritol in the recipe. Our high fiber muffins and keto protein cake are two more excellent sweets that would be perfect for breakfast or with a cream cheese icing!

This keto carrot cake cookie recipe is the the perfect combination of sweet maple flavor and crunch from the walnuts and carrots!

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Recipe for Keto Carrot Cake Cookies

In a low-carb diet, this dish is an excellent substitute for carrot cake. It’s as if you can have your cookie and eat it, too! The sweetness of the maple is well balanced by the crunch of the walnuts and carrots. If you have a family member or friend who likes carrot cake and has a birthday coming up, you could definitely create a carrot cookie cake out of this recipe! Don’t forget the cream cheese icing if you make these carrot cake cookies!

This keto carrot cake cookie recipe is the the perfect combination of sweet maple flavor and crunch from the walnuts and carrots!

Search “– Keto Carrot Cake Cookies” in MyFitnessPal to easily add the recipe.


Recipe for Carrot Cake Cookies with Cream Cheese Frosting!

40-minute total time

12 cookie servings

Serving size (calories) 113kcal

Time to Prepare: 10 minutes

15 minutes to prepare


  • Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.

  • Combine the almond flour, coconut flour, baking soda, and salt in a medium mixing basin. Set aside after whisking together.

  • Melt the butter in a large mixing dish in the microwave.

  • Whisk together the erythritol and the melted butter. Combine the egg and maple extract in a mixing bowl.

  • In two batches, add the dry ingredients to the wet and whisk to mix until you have a dough.

  • Add the walnuts and carrots to the dough, roughly chopped.

  • Fold everything together evenly using a spatula.

  • Scoop 12 cookies onto the baking sheet using a 1 inch cookie scooper. Flatten them out with your hand until they’re the size you want (they will not spread in the oven).

  • Preheat oven to 350°F and bake for 12-14 minutes, or until gently browned.

  • Allow 15 minutes for cooling before handling. Enjoy!

  • Refrigerate for up to 2 weeks in a zip-top bag.

  • To finish, make our cream cheese frosting!

Nutritional Information

Recipe for Carrot Cake Cookies with Cream Cheese Frosting!

Per Serving Amount

113 calories 90 calories come from fat.

daily value in percent*

15 percent fat (10g)

Carbohydrates (3.5g/1%)

1.9g8 percent fiber

3g6 percent protein

* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.


Recipe for carrot cake cookies

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When you think of keto carrot cakes, your mind can’t help but think of cream cheese frosting! This is why most recipes for keto carrot cakes include cream cheese frosting.. Read more about keto carrot cake bars and let us know what you think.

Related Tags

This article broadly covered the following related topics:

  • keto carrot cake cookies
  • keto carrot cake cheesecake
  • keto carrot cake muffins
  • keto carrot cake bites
  • keto carrot recipes

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.