Keto Carrot Cake Bars
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients
For the Carrot Cake Bars
- 2 cups Almond Flour
- ⅔ cup Peanut Butter
- ½ cup Milk full-fat
- ¼ cup Low Carb Sugar Substitute (Liquid) or sugar-free maple syrup
- ¼ cup Low Carb Sugar Substitute (Granulated)
- ¼ cup Butter room temperature
- 1 Carrot grated
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cinnamon
- 1 teaspoon Salt
For the Cream Cheese Frosting
- 1 ¼ cup Cream Cheese full-fat
- ⅔ teaspoon Cinnamon
- 2 tablespoon Low Carb Sugar Substitute (Powdered) powdered
Instructions
- Combine the peanut butter with the liquid Erythritol in a small saucepan, stirring over low heat. Add the vanilla extract and mix well.
- In a large mixing bowl, combine the almond flour, cinnamon, salt, and granulated Erythritol and mix to combine. Fold in the grated carrot.
- Add the peanut butter mixture and butter and stir well.
- Gradually add the milk in a stream while mixing until you get a thick yet fudgy consistency.
- Line an 8x8-inch container with baking paper and spread the dough in. Level with the back of a spoon and place in the fridge while you are making the frosting.
- In the meantime, make the frosting: In a large mixing bowl, whisk together the cream cheese with the cinnamon and powdered Erythritol.
- Spread over the carrot bars and refrigerate until firm, or serve straight away for a softer texture.
Makes 20 bars
Nutrition
Serving: 1bar (20 per recipe)Calories: 191Fat: 16.5gProtein: 5.7gTotal Carbs: 6gNet Carbs: 3.9gFiber: 2.1gSugar: 1.7g