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!
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.
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.
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.)
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.
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.
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!
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
Directions
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.
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.
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.)
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.
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.
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!
