Ingredients
• Cookie Dough: 1 ½ cups almond flour or whole wheat pastry flour, ½ cup finely grated carrots (about 1 medium), ¼ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, 1 large egg or flax egg, 1 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp nutmeg, ½ tsp baking soda, pinch sea salt
• Cheesecake Swirl: 4 oz light cream cheese softened, 2 tbsp plain Greek yogurt, 2 tbsp sugar-free powdered sweetener or maple syrup, ½ tsp vanilla extract
• Optional: 2 tbsp chopped walnuts or pecans, 1 tbsp raisins or sugar-free chocolate chips
Instructions
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• For cheesecake swirl: beat softened cream cheese, Greek yogurt, sweetener, and vanilla until smooth and creamy; chill 10 minutes to firm slightly.
• In a bowl, whisk almond flour, cinnamon, nutmeg, baking soda, and salt until lump-free and well combined.
• In another bowl, mix grated carrots, Greek yogurt, maple syrup, egg, and vanilla until smooth; gently fold wet into dry ingredients until just combined.
• Scoop tablespoon-sized portions of cookie dough onto baking sheet; make a small indent in center and fill with ½ tsp cheesecake mixture, gently swirling with a toothpick for that marbled effect.
• Bake 10-12 mins until edges are lightly golden and centers are set; cool 5 minutes on pan before transferring to a rack.
• Enjoy warm or chilled for a soft, spiced, protein-rich treat that tastes like carrot cake and cheesecake had a delicious baby!
• For cheesecake swirl: beat softened cream cheese, Greek yogurt, sweetener, and vanilla until smooth and creamy; chill 10 minutes to firm slightly.
• In a bowl, whisk almond flour, cinnamon, nutmeg, baking soda, and salt until lump-free and well combined.
• In another bowl, mix grated carrots, Greek yogurt, maple syrup, egg, and vanilla until smooth; gently fold wet into dry ingredients until just combined.
• Scoop tablespoon-sized portions of cookie dough onto baking sheet; make a small indent in center and fill with ½ tsp cheesecake mixture, gently swirling with a toothpick for that marbled effect.
• Bake 10-12 mins until edges are lightly golden and centers are set; cool 5 minutes on pan before transferring to a rack.
• Enjoy warm or chilled for a soft, spiced, protein-rich treat that tastes like carrot cake and cheesecake had a delicious baby!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins, Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g
Prep Time : 12 mins, Cook Time : 12 mins, Total Time : 24 mins, Servings : 12, Calories : 135, Net Carbs: 14g, Fats: 8g, Protein: 6g