Ingredients

The following ingredients have 2 Servings
  • 2 cups coconut flour
  • 1 teaspoon sea salt
  • 1 tablespoon Cinnamon
  • 1/4 cup granulated sweetener of choice
  • 1/4 cup pumpkin puree
  • 2 tablespoon grated carrots
  • 1/4 cup sugar free maple syrup (See post for substitutions)
  • 1/2 cup almond butter (can sub for any nut or seed butter)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk of choice (*)
  • 2 scoops vanilla protein powder (see tested recommendations under 'shop')
  • 1-2 tablespoon granulated sweetener of choice (optional)
  • 1-2 tablespoon cashew butter (optional)
  • 1-2 tablespoon Milk of choice (to form batter)
  • 1/2 cup coconut butter (melted)
  • 2 tablespoon coconut oil (melted)
  • 1 teaspoon maple syrup
  • 1 8 oz cream cheese of choice (250 grams, softened)
  • 1 teaspoon cinnamon
  • 2 tablespoon granulated sweetener of choice (**)

Instruction

  • Line a 8 x 8 baking dish or loaf pan with parchment paper or aluminium foil and set aside- For thicker bars, use a loaf pan.
  • In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the pumpkin puree and shredded carrots.
  • In a microwave safe bowl or stovetop, melt your almond butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
  • For a more soft and fudgy carrot cake bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
  • Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.