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Protein Carrot Cake Cookies

With no added refined sugar, these high protein, low carb/keto friendly cookies will be a Fall favorite! They offer critical nutrients like calcium, iron and potassium, and can easily be refrigerated and make for a guilt-free, on the go snack!

Serving Size:   28-30      Prep Time:   10 minutes         Cook Time: 16-18 min



  • 120 grams uncooked Luptopia Protein Crumbles
  • 120 grams gf flour (I used a personal protein flour)
  • 120 g sugar free brown sugar (SEE TIPS)
  • 1/2 tsp all spice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Dash of salt
  • 8 oz chopped walnuts
  • 1 medium to large carrot, grated
  •  1 Tbsp chia OR flax egg (1 Tbsp + 3 Tbsp water)
  •  1/2 c unsweetened apple sauce
  •  1 Tsp vanilla


    1. Preheat over 350 F.
    2. Line baking sheet with parchment paper or coat well with non-stick cooking spray
    3. Mix wet ingredients including grated carrots until combined. Set aside.
    4. In medium bowl, mix Luptopia Protein Crumbles, gf flour, spices and salt. 
    5. Fold in walnuts until evenly distributed.
    6. Roll into 2" balls and press, making cookie rounds (about 1.5 - 2" apart). These will not spread much, so shape them to whatever size desired.
    7. Bake for 16 - 18 minutes flipping halfway, or until slightly golden edges. Let cool if you are going to top with cream cheese frosting.
    8. Store in air tight container in fridge. 

    Easy Cream Cheese Frosting: 

    • 1- 8 oz package of vegan cream cheese 
    • 120 grams sugar free confectioners sugar
    • 1 tsp vanilla
    • Beat until thoroughly whipped.

     Nutritional Facts: 80 cals/12g carbs (4g being fiber)/4g Protein/6g Fat/ <1g of sugar/60mg Potassium/10mg Calcium/.5 mg Iron


    - If you prefer not to use sugar free, you can easily substitute for brown sugar of even coconut sugar.

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