Carrot Cake Bites
Makes 7 Servings
Macros: 130 Cal, Fat 9g, Carbs 10g, Fibre 3g, Protein 4g
1/3 cup Coconut Flour
1/3 cup Vanilla Protein Powder
2/3 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Sea Salt
2 1/3 tbsps Maple Syrup
1/3 tsp Vanilla Extract (alcohol-free)
2 1/3 tbsps Coconut Oil (melted)
1/2 cup Unsweetened Shredded Coconut (divided)
2/3 cup Grated Carrot
In a bowl, add the coconut flour, protein powder, cinnamon, nutmeg, and salt. Stir to combine.
Add the maple syrup, vanilla, and melted coconut and stir again.
Fold in a quarter of the shredded coconut oil and all of the grated carrot.
Form into even balls with your hands, approximately one inch in diameter. Add the remaining shredded coconut to a plate for rolling. If the batter is too sticky, add some more coconut flour.
Place in a sealed container in the fridge for about 20 minutes to slightly harden. Enjoy!
Recommended Coconut Flour: This recipe was tested using Bob's Red Mill Coconut Flour. If using a different brand of coconut flour, results may vary.
Leftovers: Refrigerate in an airtight container for up to one week or freeze for up to three months.
Serving Size: One serving is equal to one ball.
Protein Powder: This recipe was tested using a paleo protein powder.