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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


  1. In a bowl, add the coconut flour, protein powder, cinnamon, nutmeg, and salt. Stir to combine.

  2. Add the maple syrup, vanilla, and melted coconut and stir again.

  3. Fold in a quarter of the shredded coconut oil and all of the grated carrot.

  4. 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.

  5. 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.

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