These carrot cake bars are incredibly moist, delicious, sugar-free, dairy-free, gluten-free, and they go great with coffee!
[cooked-sharing]
Preheat your oven to 350°F. Line a baking dish with parchment paper.
In a large bowl, combine the almond flour, baking powder, ground cinnamon, sweetener, and salt.
In a separate bowl, whisk the eggs with the milk, grated carrots, shredded coconut, coconut oil, and vanilla extract.
Combine the wet ingredients with the dry ones. Spread the dough evenly over the baking dish.
In a medium bowl, combine the ingredients for the cheese layer: cream cheese, coconut oil, vanilla extract, and sweetener. Spread it over the carrot cake dough, and using a toothpick, make a swirl.
Bake for around 30-35 minutes (until the edges turn golden brown). Let it cool down completely before cutting and serving.
Ingredients
Directions
Preheat your oven to 350°F. Line a baking dish with parchment paper.
In a large bowl, combine the almond flour, baking powder, ground cinnamon, sweetener, and salt.
In a separate bowl, whisk the eggs with the milk, grated carrots, shredded coconut, coconut oil, and vanilla extract.
Combine the wet ingredients with the dry ones. Spread the dough evenly over the baking dish.
In a medium bowl, combine the ingredients for the cheese layer: cream cheese, coconut oil, vanilla extract, and sweetener. Spread it over the carrot cake dough, and using a toothpick, make a swirl.
Bake for around 30-35 minutes (until the edges turn golden brown). Let it cool down completely before cutting and serving.
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