Ingredients
Equipment
Method
- Remove cream cheese, Greek yogurt, and eggs from refrigerator and bring to room temperature (about 30 minutes). This ensures smooth mixing.
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or line with mini muffin liners.
- Using the small holes of a box grater, finely grate 1 cup of fresh carrots. Set aside.
- In a medium mixing bowl, whisk together 1 1/2 cups almond flour, 1/2 cup oat flour (or 1/4 cup coconut flour), 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until well combined.
- In a separate bowl, whisk 2 large eggs with 1/4 cup avocado oil, 1 teaspoon vanilla extract, and 1/3 cup monk fruit sweetener until well combined and slightly frothy.
- Pour the wet mixture into the dry ingredients and gently fold together just until no dry flour remains. Avoid overmixing.
- Gently fold in the finely grated carrots until evenly distributed throughout the batter.
- Spoon the carrot cake batter into the prepared mini muffin cups, filling each about two-thirds full.
- Using the back of a small spoon or a clean finger, create a shallow well in the center of each muffin cup for the cheesecake filling.
- In a small bowl, beat 4 ounces softened full-fat cream cheese with 1/4 cup thick Greek yogurt, 2 tablespoons monk fruit sweetener, and 1/2 teaspoon vanilla extract using an electric mixer for 3-4 minutes until light, fluffy, and completely smooth.
- Transfer the cheesecake filling to a piping bag (or use a small spoon) and fill the well in the center of each muffin cup with a small dollop of the mixture, keeping it below the top edge of the batter.
- Bake for 12-18 minutes, until the edges are set and the tops spring back lightly when touched. A toothpick inserted into the cake portion (not the cheesecake center) should come out with just a few moist crumbs.
- Allow the bites to cool completely in the pan (at least 20-30 minutes), then carefully remove and transfer to a wire rack. Cooling fully prevents crumbling.
- Optional: Prepare frosting by mixing 2 ounces softened cream cheese, 2 tablespoons Greek yogurt, and 1 tablespoon monk fruit sweetener until smooth. Spread or pipe a small amount on top of each cooled bite.
- Optional: Top with toasted chopped pecans or walnuts, a light dusting of cinnamon, toasted unsweetened coconut flakes, or garnish with a tiny sprig of fresh mint.
- Store in a single layer in an airtight container in the refrigerator for up to 5 days, or wrap individually and freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Nutrition
Notes
These Mini Carrot Cake Bites are specifically designed for diabetic-friendly eating. The combination of almond flour and oat flour provides a low-carb base with fiber and protein that helps slow sugar absorption. Monk fruit sweetener delivers sweetness without affecting blood sugar levels. Greek yogurt in the filling adds protein while reducing the amount of cream cheese needed.
Each bite contains approximately 7g net carbs, making them a reasonable portion-controlled dessert option when planned into your daily carb budget. The healthy fats from avocado oil and almond flour further help stabilize blood sugar response.
Always pair with awareness of your individual carb targets and consider enjoying with a source of protein for optimal blood sugar management.
