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Keto Carrot Cake Cookies


Sharing my recipe for Keto Carrot Cake Cookies because in my world you can’t have too many recipes that feature the flavor of carrot cake.

These low-carb carrot cake cookies are easy to make and taste so good that your taste buds will think you’re cheating.  Thankfully, you’re not because they are sugar-free, gluten-free, and keto-friendly.

That’s right, these are sugar-free carrot cake cookies that also happen to fit your keto macros perfectly.

And because they are packed with nutrition, they can be enjoyed as a healthy snack any time of day or even as a breakfast cookie.

Make sure you check out our keto carrot recipes if you are looking for more delicious ways to add carrots to your keto diet. 

What’s great about a healthy version of a carrot cake cookie is that it gives you built-in portion control. These keto-friendly carrot cake cookies are packed with the warm spices of cinnamon, ginger, and nutmeg. 

And their texture is spot on. Soft, chewy, and everything you love about carrot cake minus the high carbs.

Can I tell you that my family really LOVES carrot cake?  This is why when we went keto I had to create a Keto Carrot Cake to help us stay compliant. And can I tell you that, when I shared that carrot cake recipe it was an instant hit with our readers? 

Keto Carrot Cake Cookies

keto carrot cake cookies close up on white plates

Keto carrot cake cookies

The reason I believe this recipe for sugar-free carrot cookies became popular quickly is that it uses only easy to come by ingredients. No weird how to spell ingredients you can’t easily source.

Plus it’s sugar-free, grain-free, gluten-free, AND delicious. Plus, if you leave out the optional walnuts it’s also nut-free, I mean really what’s not to love?

I can’t tell you how happy it makes me when one of my recipes is able to make the ketogenic lifestyle more sustainable. It is after all the reason I started creating and sharing my easy Keto Recipes.

My personal frustration with the recipes I kept trying and failing at is what fueled me to go into my own kitchen and begin the tedious task of learning how to work with alternative flours and sweeteners. 

My recipes aim to stop a carb temptation by offering a low-carb alternative that keeps you safely in ketosis. Since my low-carb carrot cake recipe was so well received, I knew I had to come up with a keto cookie version of that carrot cake.

keto carrot cake cookies close up on a white plate

keto carrot cake cookies close up on a white plate

Low Carb Carrot Cake Cookies

Before I begin a new cookie recipe I tend to refer back to my other keto cookies that already work. This way I can look at the base of one of those recipes and see how I can adapt it into another low-carb cookie that is sure to please.

It’s a way to basically guarantee the recipe will work. 

With that all being said. I wanted you to also A trick I like to use in my keto baking is to use cream cheese. In fact, I have a whole collection of keto cream cheese recipes because I’m such a fan.

How To Make Keto Carrot Cake Cookies

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

By adding cream cheese to this keto carrot cookie I can ensure that the cookies turn out soft, chewy, and with the perfect mouth-feel. That’s right just regular full-fat cream cheese is the secret to why these cookies have the perfect texture. 

If that’s not all these low-carb carrot cookies also feature a delicious cream cheese frosting for the ultimate keto-friendly carrot cake cookie. 

To easily make these healthy carrot cake cookies you will basically just need some basic keto baking ingredients.

The Sugar Substitutes

As far as which sweetener to use for this keto carrot cake cookies I have several options for you to choose from. I really like Lakanto Gold Monk Fruit because the flavor mimics brown sugar.  

I’m also partial to Surkin Gold. Their brown sugar substitute not only tastes like brown sugar but the texture is very similar. Whereas Lakanto Gold’s texture is not as spot-on. 

Swerve Brown is also a fantastic option especially for those who cannot use a stevia-based option.

You could also use the stevia and erythritol-based brand Pyure but in this case, it won’t have the brown sugar-like taste and you will need to use 1/2 the amount called for because it is much sweeter. 

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. But I would not advise using Splenda’s brown sugar-substitute as it uses a mixture of sucralose and real brown sugar. Unless what you are wanting is a lower in carbs cookie and not a keto-friendly one.

However, when it comes to keto cream cheese icing you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones you can choose from.

The Flour Substitute

I used coconut flour in this carrot cake cookie recipe. This means that if you leave the walnuts out of the cookie batter it can also be a nut-free keto carrot cake cookie. 

I didn’t always bake with coconut flour but doing the keto lifestyle has opened my eyes to the many food allergies people have and the lack of delicious alternative recipes. 

So I’ve made it a point to create more recipes with coconut flour to assist those who cannot consume nuts but can do coconut flour-based recipes. 

Do note that you cannot swap the coconut flour for the almond flour cup for cup because these two flours behave very differently from one another. You can refer to my Keto Baking Tips for more information about each of these flours. At a later date, I may make these cookies using almond flour instead, and if so I will link that recipe to this one. 

But if you are able to consume coconut flour I highly recommend you try this recipe.

Tips For Making Keto Carrot Cake Cookies 

When it comes to making these keto-friendly carrot cake cookies I have a few tried and true tips. 

  • Make sure all your ingredients are at room temperature before attempting to make these cookies. This includes eggs, cream cheese, and butter. And the butter and cream cheese should be softened at room temperature and not in a microwave.
  • And as far as the cream cheese it needs to be full-fat and not air whipped or fat-free. Anything but full-fat cream cheese will not produce the same quality of cookie. Whipped cream cheese has added air and once baked will cause the cookie to spread and also affect the structure of the cookie.
  • Grate your carrots using either the small holes of a box grater or a food processor. Do not use pre-cut matchstick carrots because they are too long and thick and will produce a cookie that is too dry. 
  • Do make sure you measure your ingredients with precision. This is especially the case when it comes to measuring your coconut flour. When keto baking you should not scoop and level the flour but instead add by spoonfuls the flour into a measuring cup. 
  • Once your cookie dough is made allow it to chill for at least 30 minutes in the refrigerator. Chilling your cookie dough ensures that the cookies will have the perfect texture and not spread when baked.
  • Bake your cookies in a preheated 350-degree oven on a parchment-lined cookie sheet or silicone baking mat or lightly greased cookie sheet.
  • Do not attempt to add the cream cheese icing to your cookies until they are allowed to fully cool.

How To Store Keto Carrot Cake Cookies

These cookies can be stored in either the refrigerator frosted for up to 5 days or frozen for up to 3 weeks in the freezer. 

To freeze your keto carrot cake cookies wait till the cookies have fully cooled. Once cooled place your unfrosted or frosted cookies on a baking sheet and then allow the cookies to freeze solid.

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After the cookies have frozen then wrap each cookie individually with cling wrap and place them in a labeled freezer bag. 

To defrost your keto carrot cake cookies, simply remove the cling wrap and let them thaw on the counter for 20 minutes. Taking off the cling wrap before defrosting will ensure that the cookies do not become soggy from condensation. 


keto carrot cake cookies

keto carrot cake cookies on a white cake stand

Tag Us 

I sure hope you will give these keto carrot cake cookies a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.


keto carrot cake cookies close up on a white plate

Keto Carrot Cake Cookies

Yield: 24
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

Keto Carrot Cake Cookies are low in carb cookies that taste like carrot cake. These cookies are bursting with the flavors of cinnamon, ginger, nutmeg, ​and grated carrots. They make perfect portion controlled keto treat.


Keto Carrot Cake Cookies

  • 3/4 cup of coconut flour
  • ¾ cup finely shredded carrots squeezed dry on paper.
  • ¼ cup finely chopped walnuts (optional)
  • 1 ½ teaspoons of baking powder
  • ¼ teaspoon salt
  • 2 teaspoons of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ½ teaspoon of ground ginger powder
  • ½ cup butter softened
  • 4 ounces of full-fat cream cheese (room temperature)
  • 3/4 cup sugar substitute
  • 4 eggs
  • 1/2 teaspoon of vanilla extract 

Keto Cream Cheese Icing

  • 1 cup of confectioner's sugar-substitute
  • 1/4 cup of unsalted butter softened
  • 2 ounces of full-fat cream cheese softened
  • 3-4 tablespoons of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of ground cinnamon powder


Keto Carrot Cake Cookie Dough

  1. Pre-heat oven 350 degrees
  2. Stir together coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, salt and set aside the dry ingredients.
  3. In a separate bowl, beat together butter, cream cheese, sugar substitute, vanilla, extract, until fully combined.
  4. Add the eggs, and beat well after each addition.
  5. Stir in the ¾ cup of grated carrots. The carrots should be freshly grated using a box grater on fine or a food processor. Do not use pre-cut carrots as these will be too long and too dry. Then once grated squeeze dry the carrots with a paper towel.
  6. Next add dry ingredients to wet mixture, beat until fully combined.
  7. If adding the walnuts fold them in at this time too. 
  8. Chill the cookie dough for ½ hour.
  9. Measure a tablespoon at a time of cookie dough and roll them into balls. Or use a small cookie scoop.
  10. Flatten slightly each ball onto a lightly greased cookie sheet.
  11. Bake for 15 minutes or until lightly brown around the edges.
  12. Allow cookies to cool for 30 minutes before drizzling the keto cream cheese icing.

Keto Cream Cheese Icing

  1. Using an electric mixer combine the confectioner's sugar substitute with softened cream cheese and butter. Add the vanilla extract, ground cinnamon powder. Lastly, add 3-4 tablespoons of heavy whipping cream. Start with 3 tablespoons and add more to thin out the icing if necessary.
  2. Once the cookies are fully cooled you can drizzle the cream cheese icing to the top of each cookie. Give the cookies a couple of minutes to allow the glaze to set before eating.


How To Store Your Keto Carrot Cake Cookies

You can store these cookies in the refrigerator for up to 5 days with icing or unfrosted. They can also be frozen iced or unfrosted.

To freeze your keto carrot cake cookies wait till the cookies have fully cooled. Then place your unfrosted or frosted cookies on a baking sheet and allow the cookies to freeze solid. After the cookies have frozen then wrap each cookie individually with cling wrap and place them in a labeled freezer bag. 

To defrost your keto carrot cake cookies, simply remove the cling wrap and let them thaw on the counter for 20 minutes. Taking off the cling wrap before defrosting will ensure that the cookies do not become soggy from condensation. 


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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 10.7gSaturated Fat: 6.1gCholesterol: 54mgSodium: 76mgCarbohydrates: 1.5gFiber: .3gSugar: .3gProtein: 2g

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