Keto Carrot Cake Fat Bombs

Nutrition facts per serving

One serving = 1 fat bomb

Carbs
0.8g

Protein
1.3g

Fat
9.1g

Kcal.
91

Carbs

0.8g

Protein

1.3g

Fat

9.1g

Kcal.

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

Carrot cake and being on the keto diet cancel each other out?

Well, not with these little keto carrot cake fat bombs.

With only 0.8g net carbs per ball, they’re super low carb and satisfy your carrot cake cravings in no time!

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Ingredients

Servings:

Ingredients for the fat bomb mass:

g carrot
g walnuts
g very soft butter
g brown erythritol
tsp cinnamon
pinch of nutmeg

oz carrot
oz walnuts
oz very soft butter
oz brown erythritol
tsp cinnamon
pinch of nutmeg

oz carrot
cup walnuts
cup very soft butter
tbsp brown erythritol
tsp cinnamon
pinch of nutmeg

Ingredients for the cream cheese topping:

g full-fat cream cheese
g powdered erythritol
tsp lemon juice

oz full-fat cream cheese
oz powdered erythritol
tsp lemon juice

cup full-fat cream cheese
tbsp powdered erythritol
tsp lemon juice

Step 1 – Preparing the fat bomb mass

g carrot

oz carrot

Grate the carrot as fine as possible.
Place the grated carrot in a kitchen or paper towel and press the moisture out of it.

Add the grated carrot into a middle-sized bowl.

It’s important to press out the moisture because otherwise the final carrot cake fat bombs will be a bit too mushy.

Step 2

g walnuts

oz walnuts

cup walnuts

Add the walnuts into a food processor and pulse for about 20 seconds until no big chunks are left.

If you don’t have a food processor, you can also chop the walnuts with a big knife.

Step 3

g very soft butter, g brown erythritol, tsp cinnamon, pinch of nutmeg

oz very soft butter, oz brown erythritol, tsp cinnamon, pinch of nutmeg

cup very soft butter, tbsp brown erythritol, tsp cinnamon, pinch of nutmeg

Add all of the ingredients for the fat bomb mass into the bowl with the grated carrot and mix them until you get a smooth mass.

Step 4

Form about bite-sized balls with your hands.

Step 5

Place the fat bombs in your fridge and let them chill while you prepare the cream cheese topping.

Step 6 – Preparing the cream cheese topping

g very soft butter, g brown erythritol, tsp cinnamon, pinch of nutmeg

oz very soft butter, oz brown erythritol, tsp cinnamon, pinch of nutmeg

cup very soft butter, tbsp brown erythritol, tsp cinnamon, pinch of nutmeg

Mix the ingredients for the cream cheese topping with a hand mixer or an egg beater until you get a smooth and fluffy mass.

Step 7

Fill the cream cheese topping into a frosting bag and pipe small swirls on top of the carrot cake fat bombs.

If you don’t have a frosting bag, you can also add the cream cheese topping with a small spoon.

Step 8

Place the finished fat bombs in your fridge and let them chill for about 30 minutes before enjoying them.

Storage

Cover the low carb carrot cake fat bombs with plastic wrap and store them in your fridge for up to 2-3 days.

Keep in mind that the cream cheese topping tends to dry out quite quickly and it should be prepared fresh if you intend to keep them longer than 1-2 days.