Keto carrot cake protein bites are a no-bake, one-bowl snack made with cream cheese, butter, grated carrots, warm spices, and carrot cake protein powder, then coated in sugar-free white chocolate. They are low carb, gluten-free, and sugar-free with 4.4g protein per bite. Ready in under 30 minutes and makes 9 bites.
Sometimes you can't bake an entire carrot cake and that's okay. These carrot cake bites are the shortcut you've been looking for! With this recipe, you just mix it up in one bowl, roll it up into a ball, coat, and enjoy.
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They're sweet, soft, and creamy with warm spices and real shredded carrots for that signature carrot cake taste. They make the most perfect little treats for Easter, spring parties, baby showers, and more! Alongside these bites, I love to make my speckled protein Easter eggs and protein chocolate marshmallow eggs for a full Easter spread, all sugar-free and gluten-free.
This is an updated version of a recipe I created back in my early days of filming short-form videos. Filming is hard enough as a beginner, so it had to be simple but still colorful enough for spring. I love how easy these are to make and no one can tell they're anything other than delicious. Carrot cake is my dad's favorite, and he loved these. I hope you love them too!
Ingredients
You only need 8 simple ingredients for the bites, plus a simple white chocolate coating to finish them off! Plus most of those ingredients are spices.
- Carrot cake (or snickerdoodle) protein powder - Adds structure, flavor, and of course, extra protein. Use your preferred protein powder. I used Carrot Cake Keto Chow because it's low carb, gluten-free, and tastes like carrot cake. Vanilla or snickerdoodle work too.
- Grated carrots - Naturally! Use freshly grated carrots here. Pre-shredded carrots from a bag tend to be too thick and dry. Grab a box grater and shred them on the small holes for finer texture that blends in nicely.
- Cream cheese - Make sure it's fully softened before mixing. Cold cream cheese won't blend smoothly and you'll end up with lumps. Set it out 30 minutes before you start. Or, use my shortcut method: submerge the sealed foil package in a bowl of warm water for about 5 minutes.
- Butter - For richness and moisture. Use unsalted and grass-fed for healthy fats.
- Cinnamon, nutmeg, cloves, allspice - The whole warm spice lineup for that signature carrot cake flavor. Don't skip the allspice. It really ties the whole thing together.
- Sugar-free white chocolate - For coating. I use Lily's for this. It melts well and doesn't have an aftertaste. ChocZero is another good one.
- Coconut oil - Stirred into the melted chocolate to thin it out and coat smoothly.
- Chopped pecans and shredded carrots - optional, but highly recommended. They add crunch and make the bites look like actual little carrot cakes. Add them while the chocolate is still wet so they stick.
See recipe card for complete measurements below.
Instructions
These are so easy to make. And here's how to make it:
Tip #1: Before you get started, make sure your cream cheese and butter are fully softened. This makes a big difference in getting a smooth, lump-free mixture. A hand mixer works best here. Trying to do this by hand will get messy.
- Add all the ingredients to a bowl. Except the coating of course!
- Mix with an electric mixer until smooth. It will be thick and a little sticky. That is okay!
- Scoop up about 9 balls. Wet your hands a little to help with rolling. Chill in the fridge while you make the coating - don't skip this!
- Melt white chocolate chips and coconut oil in the microwave. I do 15-second bursts in the microwave, stirring in between. Low and slow here to avoid burning it.
- Coat in melted white chocolate completely. Shake off excess.
- Top with chopped pecans and shredded carrots (if using). Chocolate sets fast so work one at a time. Chill until set!
Tip #2: For same-size bites, a cookie scoop works so well for no-bake snacks like this. It is one of my most used kitchen tools! A tablespoon will also work.
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Ready for the fridge here!
Tip #3: A fork works great for dipping. Just balance it on the tines, lower it into the chocolate, flip, and tap it on the edge of the bowl to shake off the excess. I like to use my chocolate dipping spear for less mess.
Looking like cute little mini carrot cakes!
Variations
Here are a few fun ways to change up this recipe:
- Roll in chopped pecans. For a completely different look and texture. It's quicker and still looks beautiful.
- Add a pinch of ginger. A little ground ginger with the cinnamon and nutmeg adds a slightly warmer, more complex spice flavor. Start with ⅛ teaspoon and go from there.
- Roll in toasted coconut. Classic carrot cake often has coconut in it. Roll the chilled bites in toasted unsweetened shredded coconut before or instead of the white chocolate coating.
- Use cottage cheese instead of cream cheese. Swap the cream cheese for whipped cottage cheese 1:1, but freeze the bites for 30 minutes instead of chilling them in the fridge. This is like my cottage cheese cake pops recipe!
- Use semi-sweet chocolate instead. Swap the sugar-free white chocolate for sugar-free semi-sweet chocolate. Lily's works great here too.
- Add crushed pineapple. A tablespoon of well-drained crushed pineapple (with no sugar added) mixed into the batter adds a subtle tropical sweetness that's very classic carrot cake. Make sure to squeeze out as much liquid as possible so the bites still hold their shape. (Careful this adds more carbs)
- Make them nut-free. Skip the pecan topping. The white chocolate coating is great on its own.
Try my cinnamon roll protein bites too!
Storage
- Store carrot cake protein bites in an airtight container in the refrigerator for up to 5 days.
- These bites freeze well for up to 2 months. Let them set completely, seal in an airtight container or freezer bag, then freeze. Let them thaw in the fridge overnight or at room temperature for about 20 minutes before eating.
FAQ
I use Keto Chow because it's low carb and contains xanthan gum and acacia gum which help bind the filling. Any protein powder works, but the texture may vary slightly by brand. Nutrition facts will change too, so make sure to log your specific ingredients in Cronometer. If you have issues with Keto Chow, I recommend Equip as another solid option.
You can, but the flavor, texture, and nutrition will change significantly. The protein powder is doing a lot of work in this recipe, for flavor and structure. If you skip it, the bites may be too soft to hold their shape. That said, you could try about ½ cup of finely chopped pecans. Add more until it takes shape.
Carrots can be included in a keto diet, but only in moderation. A medium carrot has roughly 5-6g of net carbs so it's okay in a recipe with a lot of servings, but not for eating by itself. Raw carrots have a lower glycemic index than cooked carrots.
White chocolate is tricky. It can seize if it gets overheated or comes into contact with even a drop of water. Make sure your bowl and utensils are completely dry, and use 15-second microwave intervals stirring in between. If it does seize, stirring in a tiny bit more coconut oil to bring it back. Otherwise, you might have to start over.
Absolutely! Any white chocolate and protein powder you like will work here. Just keep in mind that regular chocolate and protein powder will change the nutrition facts, but the recipe itself works the same way.
Because the base is built on cream cheese and butter, dairy-free versions would require significant testing and I haven't tried it myself. Vegan cream cheese, vegan butter, vegan white chocolate, and plant-based protein powder could work in theory, but I can't guarantee the texture will hold the same way. If you experiment, let me know how it goes!
This usually comes down to the protein powder brand or the moisture level in your carrots. Different protein powders absorb liquid differently, so if your dough feels too dry, add a teaspoon of softened butter at a time until it comes together. If it's too wet and sticky, add a small amount of extra protein powder and mix until it firms up enough to roll. Either way, the fridge will help! Even a slightly soft dough firms up nicely after chilling.
Yes, as long as your protein powder is certified gluten-free like Keto Chow. The rest of the ingredients are naturally gluten-free, but always double check your labels to be sure.
Related
Looking for other recipes like this? Try these:
Recipe
Keto Carrot Cake Protein Bites
Ingredients
Bites
- ½ cup carrot cake protein powder (40 grams)
- ½ cup grated carrots
- 4 oz cream cheese softened
- 4 tablespoon butter softened
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
Topping
- 6 oz sugar-free white chocolate
- 1 teaspoon coconut oil
- chopped pecans optional
- shredded carrots optional
Instructions
- Mix protein powder, grated carrots, cream cheese, butter, and spices in a medium bowl with an electric mixer until smooth.
- Scoop the mixture with a 1.5 inch cookie scoop or roll into 1.5-inch balls - makes about 9.
- Chill in the fridge for 10-20 minutes to firm up.
- Melt white chocolate and coconut oil in the microwave - 15-second intervals stirring in between - until melted completely.
- Coat carrot cake bites completely shaking off the excess. Top with chopped pecans and shredded carrots (if desired) while the chocolate is still wet.
- Chill in the fridge until chocolate is set up, usually about 5-10 minutes.
Olivia Wyles says
I loved how good these turned out. They taste just like carrot cake! Plus super easy to make.