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Carrot Bites

by September 8, 2014

Macaroon style cookies with carrot cake flare. Made entirely free of grains, dairy and eggs.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

20

Ingredients

  • 3/4 cup almond flour
  • 3/4 cup quinoa flakes
  • 3/4 cup unsweetened coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoon ground flax seed
  • 1/4 teaspoon cinnamon
  • 1/2 cup walnuts, chopped
  • 1 cup carrots, shredded and packed
  • 1/2 cup raisins, diced
  • 1/2 cup maple syrup, room temperature
  • 1/4 cup coconut oil, melted
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350F and line 1 baking sheet with parchment paper
  2. In a large bowl, combine flour, quinoa flakes, coconut, baking powder, sea salt, flax and cinnamon
  3. Add in the nuts, carrots, and raisins
  4. In a small bowl mix the maple syrup, coconut oil, freshly grated ginger, and vanilla. Add this to the dry mixture and stir until combined
  5. Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each bite
  6. Shape into a ball with hands. Bake for about 25-30 minutes and cool for 10 minutes on a baking rack

Nutrition Information Per Serving

Calories:

132

Calories from Fat:

72.9

Total Fat:

8.1 g

Saturated Fat:

3.5 g

Sodium:

31 mg

Carbs:

13.2 g

Dietary Fiber:

1.8 g

Net Carbs:

11.4 g

Sugars:

7.6 g

Protein:

2.6 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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