- *1/2 cup cassava flour
- *1/4 cup + 2 tbsp cup coconut flour
- *1/2 cup Lakanto monkfruit sweetener
- spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger powder, 1/4 teaspoon clove powder
- 1 cup grated carrot
- *1/2 cup creamy and unsweetened nut butter
- 1/2 cup liquid egg whites (4 egg whites)
- 1 1/2 teaspoons vanilla extract
- frosting: 4 ounces dairy free cream cheese (room temp), 1/3 cup Swerve confectioner's sugar, 1 tsp vanilla extract
- *substutions listed below
- medium mixing bowl
- 8" x 8" casserole dish
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (cassava, coconut, sweetener, baking powder and spices) in a medium mixing bowl.
- Add grated carrot, nut butter, egg whites and vanilla extract. Mix until smooth. It will be a very thick and sticky consistency.
- Lightly coat the baking dish or line it with parchment paper. Spread the batter over the bottom evenly using a rubber spatula.
- Bake for 20-22 minutes until a toothpick or knife inserted in the center comes out clean.
- Frosting: Add the room temp cream cheese, confections sugar and vanilla in a small mixing bowl. Mix using a rubber spatula. Set aside.
- When the cake is ready, cool for at least 15 minutes before frosting. Cut into 16 equal squares (for best results, use a plastic knife).
- Leftovers can be stored in the fridge up to one week or in the freezer up to one month.
Flours: If you need to substitute the flours, the cassava flour can be substituted for gluten-free all-purpose flour or oat flour.
Additional protein: 1/4 cup coconut flour can be substituted for 100 grams unflavored collagen powder.
Sweetener: My go-to sweetener is Lakanto monk fruit. Feel free to substitute equally for Truvia spoonable sweetener, or twice as much baking stevia, erythritol, or coconut sugar.
Cream Cheese Frosting: Because I’m lactose intolerant, I regularly use Miyokos vegan cream cheese but you can swap for regular cream cheese. And I used Swerve confections sugar in the frosting.
Nut Butter: I chose creamy sunflower butter in these because it’s all I had! However, feel free to swap it out for almond butter, cashew butter or peanut butter if you prefer.
Approximately 117 calories per bar (w/dairy-free frosting)
Calories may vary depending on the brand of ingredients, substitutions and serving size.
Gluten Free, Dairy Free, Paleo, Low Carb