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One of the very first recipes I’ve published since I started this blog was this keto carrot cake mug cake.
And it was such a revelation.

It awakened the desire to experiment with even more ingredients and create new keto-friendly recipes because it was so delicious.
These keto carrot cake fat bombs are one of the results after months of experimenting.

What can I say, I love them.
They’re easy to make, they taste really good and even though they contain carrot – I guarantee that they are 100% suitable for the ketogenic diet.

I’ve found that there are quite a lot of approaches to the ketogenic diet: from dirty keto to cyclical keto and then what I like to call flexible keto.

It’s different from cyclical keto because you don’t go out of ketosis deliberately.
It’s the approach that no foods are off-limits as long as you calculate your carbs correctly.
The keto version of IIFYM if you will.

This may not be the best approach for everyone because it may trigger cravings for some, but I’ve found it pretty easy to calculate the carbs of half a carrot into my daily carb count and go on with my life (AND stay in ketosis).

And if you do the math you can see that some “no-go” vegetables like carrots are actually pretty “benign”, even on the ketogenic diet.
One of these little guys only has about 1g net carbs while providing you with 9g of healthy fats.

Ergo: You feel full after you eat one or two of them, you don’t spike your carb count more than you would with “keto-approved” foods AND you satisfy your cravings.
In my opinion, that’s a big win right here.
 

OTHER KETO FAT BOMBS:

  • Keto Cookies And Cream Fat Bombs
  • Pecan Pie Keto Fat Bombs
  • Chocolate-Covered Peanut Butter Keto Fat Bombs
  • Healthy No Bake Pumpkin Pie Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy Blueberry Keto Fat Bombs
  •  
    Keto Carrot Cake Fat Bombs by hungryforinspiration.com

    Keto Carrot Cake Fat Bombs by hungryforinspiration.com
     

    KETO CARROT CAKE FAT BOMBS INGREDIENTS:

    (You can find the exact amounts needed on the recipe card at the end of this post!)

  • half of a middle-sized carrot: peeled and finely grated
  • walnuts: chopped rather finely or blended for about 20 seconds in a food processor
  • softened butter:
    I recommend to buy grass-fed butter – it’s higher in certain micronutrients and healthy fats and it contains a better ratio of omega-3 vs. omega-6 fatty acids.

    The butter should be soft for this recipe: leave the butter at room temperature for 20-30 minutes for the desired consistency.

  • powdered erythritol (confectioners’ erythritol) & brown erythritol:
    The powdered erythritol will be used for the cream cheese topping, if you don’t want to make that anyway you won’t need a powdered sweetener.

    I wouldn’t swap brown erythritol for normal granulated erythritol though as the malty taste of it contributes a lot to the whole recipe.

    I got my brown erythritol from a local brand in Germany and unfortunately, it’s not available in the US.
    I haven’t tried both of the following products myself but the reviews are very good so I feel confident in suggesting them to you:

    1. Golden Monk Fruit Sweetener
    (I really want to try monk fruit sweetener myself but it doesn’t ship to Germany! Hopefully, I can get my hands on it when I’m in the US next year.)

    2. Sukrin Gold Brown sugar substitute
    (This is pretty close to the product I used but it differs in the fact that this is a 1:1 replacement for sugar whereas the erythritol I used is only 70% as sweet as sugar.)

    Why erythritol is my favorite keto-friendly sweetener:
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very natural sweet taste.

    Because of the natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    Plus: Recent studies even show it’s actually GOOD for your teeth!

    Even though I’m a little biased towards erythritol, I’m not discriminating against other keto-friendly sweeteners that won’t spike your blood sugar.

    Keep in mind though, that you might have to adjust the amount used because erythritol isn’t as sweet as other sweeteners out there.

    Erythritol is about 70% as sweet as normal table sugar whereas other keto-friendly sweeteners like monk fruit and stevia are usually much sweeter than sugar.
    Keep this ratio in mind when using other sweeteners and adjust accordingly.

  • full-fat cream cheese
  • spices:
    ceylon cinnamon (ceylon cinnamon is usually higher in quality compared to cassia cinnamon), nutmeg and lemon juice

  •  
    Keto Carrot Cake Fat Bombs by hungryforinspiration.com
     

    HOW TO MAKE KETO CARROT CAKE FAT BOMBS:

     
    1. Grate carrot, chop walnuts & mix:
    Grate the carrot rather finely and press out the liquid with a kitchen towel or paper towel.
    It’s important to press out the liquid because this will greatly affect the consistency of the finished fat bombs.

    To do this, put the grated carrot into a kitchen towel or a paper towel (if you don’t want to mess up your kitchen towels) and “squeeze” the carrot carefully with your hand.

    It’s best to do this over the kitchen sink.
    It’s ok if a bit of liquid remains in the carrot but most of it should be pressed out.

    Chop the walnuts or blend for about 20 seconds in your food processor until no big chunks are left.

    Add the grated carrot, chopped walnuts, brown erythritol, and spices into a bowl and mix.

     
    2. Mix with remaining ingredients:
    Add the butter as well and mix with a spoon until you get a smooth mass.

    To fully combine the softened butter with the remaining ingredients, I recommend pressing the backside of your spoon to the wall of the bowl while you stir.
    (As if you were to apply the fat bomb mass with a spatula.)

     
    3. Form balls & chill:
    Scoop out parts of the mass and form small balls using your hands.

    Chill the balls in your fridge while preparing the cream cheese topping.

     
    4. Make cream cheese topping:
    Mix the cream cheese, powdered erythritol, and lemon juice with a hand blender.
    (It’ll be a bit fluffier if you use a hand blender, but it’ll also work if you mix it with a spoon.)

    Add the cream cheese frosting to the carrot cake fat bombs using a spoon or, if you feel fancy (like I did), with a frosting bag.

     
    5. Enjoy:
    Chill in the fridge for at least 30 minutes before enjoying your delicious keto carrot cake fat bombs. 🙂

    If you plan to store these keto carrot cake fat bombs longer than 1-2 days, I recommend storing the cream cheese topping separately from the fat bombs and add it once you plan to eat them.
    An even better way is to make fresh cream cheese frosting as it tends to dry up if exposed to air after about 1-2 days.

     
    Nutrition Info:
    One keto carrot cake fat bomb (approx. 0.7oz/20g and 1.2″ or 3cm) has 0.9g net carbs (1.4g total carbs and 0.5g dietary fiber), 9.1g fat, 1.2g protein, and 90 calories.

    Keep in mind that the nutrition info per serving may change depending on the size of the balls you make.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Tropical Passionfruit Keto Cheesecake In A Jar
  • Healthy No Bake Keto Snickers Bars
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  •  
    Keto Carrot Cake Fat Bombs by hungryforinspiration.com
     

    Category, , , , , DifficultyBeginner

    Super delicious, easy & quick to make keto carrot cake fat bombs! Only 1g net carbs per ball, making them perfectly suitable for the ketogenic diet!

    Keto Carrot Cake Fat Bombs by hungryforinspiration.com

    Yields10 Servings
    Prep Time15 minsTotal Time1 hr

    Carrot Cake Fat Bomb Ingredients:
     (1.75oz/50g) (approx. half of a middle-sized carrot) shredded carrot (liquid pressed out, see notes in ingredient section)
     ½ cup (1.75oz/50g) walnuts, chopped or blended in food processor
     3.50 tbsp (1.75oz/50g) butter, very soft
     3 tbsp (37.5g) pure brown erythritol or 2 tbsp (1oz/26g) Golden Monk Fruit Sweetener or this 1:1 brown erythritol blend)
     1 pinch nutmeg
    Cream Cheese Frosting Ingredients:
     (2oz/60g) full-fat cream cheese
     1 tsp lemon juice

    1

    Grate the carrot rather finely and press out liquid with a kitchen towel or paper towel.
    It's important to press out the liquid because this will greatly affect the consistency of the finished fat bombs.

    To do this, put the grated carrot into a kitchen towel or a paper towel (if you don't want to mess up your kitchen towels) and "squeeze" the carrot carefully with your hand.
    It's best to do this over the kitchen sink.
    It's ok if a bit of liquid remains in the carrot but most of it should be pressed out.

    2

    Chop the walnuts or blend for about 20 seconds in your food processor until no big chunks are left.

    3

    Add the grated carrot, chopped walnuts, brown erythritol, and spices into a bowl and mix.

    4

    Add the butter as well and mix with a spoon until you get a smooth mass.
    To combine the softened butter with the remaining ingredients, I recommend pressing the backside of your spoon to the wall of the bowl while you stir.
    (As if you were to apply the fat bomb mass with a spatula.)

    5

    Scoop out parts of the mass and form small balls using your hands.

    6

    Chill the balls in your fridge while preparing the cream cheese topping.

    7

    Mix the cream cheese, powdered erythritol, and lemon juice with a hand blender.
    (It'll be a bit fluffier if you use a hand blender, but it'll also work if you mix it with a spoon.)

    8

    Add the cream cheese frosting to the carrot cake fat bombs using a spoon or, if you feel fancy (like I did), with a frosting bag.

    9

    Chill in the fridge for at least 30 minutes before enjoying your delicious keto carrot cake fat bombs. 🙂

    If you plan to store these keto carrot cake fat bombs longer than 1-2 days, I recommend storing the cream cheese topping separately from the fat bombs and add it once you plan to eat them.
    An even better way is to make fresh cream cheese frosting as it tends to dry up if exposed to air after about 1-2 days.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 fat bomb (approx. 0.7 oz/ 20g and 1.2" or 3cm)

    Servings 10


    Amount Per Serving
    Calories 90
    % Daily Value *
    Total Fat 9.1g14%
    Total Carbohydrate 1.4g1%
    Dietary Fiber 0.5g2%
    Protein 1.2g3%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Carrot Cake Fat Bomb Ingredients:
     (1.75oz/50g) (approx. half of a middle-sized carrot) shredded carrot (liquid pressed out, see notes in ingredient section)
     ½ cup (1.75oz/50g) walnuts, chopped or blended in food processor
     3.50 tbsp (1.75oz/50g) butter, very soft
     3 tbsp (37.5g) pure brown erythritol or 2 tbsp (1oz/26g) Golden Monk Fruit Sweetener or this 1:1 brown erythritol blend)
     1 pinch nutmeg
    Cream Cheese Frosting Ingredients:
     (2oz/60g) full-fat cream cheese
     1 tsp lemon juice

    Directions

    1

    Grate the carrot rather finely and press out liquid with a kitchen towel or paper towel.
    It's important to press out the liquid because this will greatly affect the consistency of the finished fat bombs.

    To do this, put the grated carrot into a kitchen towel or a paper towel (if you don't want to mess up your kitchen towels) and "squeeze" the carrot carefully with your hand.
    It's best to do this over the kitchen sink.
    It's ok if a bit of liquid remains in the carrot but most of it should be pressed out.

    2

    Chop the walnuts or blend for about 20 seconds in your food processor until no big chunks are left.

    3

    Add the grated carrot, chopped walnuts, brown erythritol, and spices into a bowl and mix.

    4

    Add the butter as well and mix with a spoon until you get a smooth mass.
    To combine the softened butter with the remaining ingredients, I recommend pressing the backside of your spoon to the wall of the bowl while you stir.
    (As if you were to apply the fat bomb mass with a spatula.)

    5

    Scoop out parts of the mass and form small balls using your hands.

    6

    Chill the balls in your fridge while preparing the cream cheese topping.

    7

    Mix the cream cheese, powdered erythritol, and lemon juice with a hand blender.
    (It'll be a bit fluffier if you use a hand blender, but it'll also work if you mix it with a spoon.)

    8

    Add the cream cheese frosting to the carrot cake fat bombs using a spoon or, if you feel fancy (like I did), with a frosting bag.

    9

    Chill in the fridge for at least 30 minutes before enjoying your delicious keto carrot cake fat bombs. 🙂

    If you plan to store these keto carrot cake fat bombs longer than 1-2 days, I recommend storing the cream cheese topping separately from the fat bombs and add it once you plan to eat them.
    An even better way is to make fresh cream cheese frosting as it tends to dry up if exposed to air after about 1-2 days.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Keto Carrot Cake Fat Bombs

     

     
    Keto Carrot Cake Fat Bombs with only 1g net carbs per ball! Easy and quick to make keto fat bombs, that are healthy and 100% suitable for the ketogenic diet! by hungryforinspiration.com #ketodessert #ketorecipes #keto #ketodiet #ketogenic #ketogenicdiet #lowcarbdesserts #lowcarbsnacks #ketosnacks
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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