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Diabetic-Friendly Carrot Cake Cookies

ByHannah Peterson

Soft • Spiced • Low-Carb • Diabetic-Friendly

These carrot cake cookies are soft, warmly spiced, and filled with a creamy sugar-free frosting. They bring all the flavors of classic carrot cake into a bite-sized, low-carb treat—perfect for dessert or a cozy snack.

🥣 Ingredients

For the Cookies:

  • 2 cups almond flour
  • 1 cup finely grated carrots
  • 2 large eggs
  • ⅓ cup erythritol or monk fruit sweetener
  • ¼ cup melted butter (or coconut oil)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking powder
  • Pinch of salt

For the Filling:

  • 4 oz cream cheese (softened)
  • 2–3 tbsp powdered erythritol
  • ½ tsp vanilla extract

👩‍🍳 Instructions

1️⃣ Prep

  • Preheat oven to 350°F (175°C)
  • Line a baking sheet with parchment paper

2️⃣ Mix Wet Ingredients

  • Whisk eggs, melted butter, sweetener, and vanilla

3️⃣ Combine Dry Ingredients

  • Add almond flour, cinnamon, nutmeg, baking powder, and salt
  • Mix until dough forms

4️⃣ Add Carrots

  • Fold in grated carrots evenly

5️⃣ Shape & Bake

  • Scoop small portions onto baking sheet and flatten slightly
  • Bake for 12–15 minutes until golden

6️⃣ Cool

  • Let cookies cool completely

7️⃣ Make Filling

  • Mix cream cheese, powdered sweetener, and vanilla until smooth

8️⃣ Assemble

  • Spread or pipe filling between two cookies to make sandwiches

🍽️ Serving Ideas

  • Enjoy with coffee or tea ☕
  • Sprinkle with chopped nuts for added crunch
  • Serve chilled for a firmer cream filling

🩺 Blood Sugar Tips

  • Carrots add natural sweetness but keep portions moderate
  • Almond flour helps lower glycemic impact
  • Pair with protein to balance blood sugar levels

📊 Nutrition (Per Sandwich Cookie – approx.)

  • Calories: 180
  • Carbs: 7g
  • Fiber: 2g
  • Net Carbs: ~5g
  • Protein: 5g
  • Fat: 15g

🥡 Storage

  • Fridge: up to 5 days
  • Freezer: up to 2 months

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