Carrot cake protein bites are the perfect blend of convenience, nutrition, and indulgence.

These no-bake treats are packed with wholesome ingredients like almond flour, pecans, and shredded carrots, making them both delicious and nourishing.

With a balance of spices like cinnamon and ginger, each bite delivers a satisfying flavor reminiscent of your favorite carrot cake—without the guilt!

These low FODMAP and wheat-free bites are ideal for snacks, desserts, or post-workout energy boosts. Easy to prepare and requiring no oven time, they’re a fantastic option for anyone looking to enjoy a healthy, homemade treat with minimal effort.

Equipment

• Small microwavable bowl
• Large mixing bowl
• Grater
• Measuring spoons
• Measuring cups
• Air-tight container
• Parchment paper

Ingredients

• 2 tablespoons coconut oil, melted and cooled to just above room temp
• 1/4 cup pure maple syrup, preferably room temperature
• ½ teaspoon vanilla extract
• ½ teaspoon apple cider vinegar
• Spices
  • 1 ¼ teaspoons all-spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
• 1 cup blanched almond flour (112 g)
• 1 cup carrots, peeled and finely-shredded (about 1 large carrot, 130 g) divided to 3/4 cup and 1/4 cup
• ½ cup pecans, finely-chopped
• 2 tablespoons hemp seeds

Instructions

1. Add coconut oil to a small microwavable bowl and heat in the microwave until just melted (about 35 seconds).
2. Set aside to cool until just about room temperature.
3. While the coconut oil is cooling, in a large mixing bowl, whisk together maple syrup, vanilla extract, apple cider vinegar, all-spice, cinnamon, ginger, and salt until well mixed.
4. Add almond flour, carrots, pecans, and hemp seeds and gently stir with a spoon until combined.
5. Lastly, add coconut oil and stir until the mixture is thoroughly dampened with oil and a dough forms.
6. Line a large, airtight container with parchment paper.
7. Using your hands, roll dough into 1 heaping teaspoon balls.
8. Flatten each ball from two sides, shape it as a carrot and place in the container
9. Refrigerate for a minimum of 3 hours or better overnight.
10. After the bites have chilled for at least 3 hours, remove from the refrigerator.
11. Cover your “carrot” shapes with the remaining shredded carrots, gently pressing the carrots into the dough.
12. Before serving, add two mint leaves to the wide end to represent carrot tops.
13. You can store the bites in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months. Just keep in mind that the mint won’t survive that.

Low FODMAP Portion

For the low FODMAP portion, it’s important to note that almond flour is a key ingredient in this recipe.

Up to 33 g of almond flour is considered safe for consumption on a low FODMAP diet.

It means you can eat 1/3 of the recipe output at once. For example, if you made 18 “carrots”, you can eat six at once.

Final Words

These delightful carrot cake protein bites are versatile enough to fit into various lifestyles and meal plans. Whether you’re savoring them as a quick snack, sharing them at a gathering, or enjoying them as a dessert, they’re sure to impress.

Their no-bake nature makes them easy to whip up ahead of time, and they store beautifully in the fridge or freezer for extended freshness. Don’t forget to experiment with adjustments and note your tweaks for future batches.

Enjoy these bites as a nourishing and tasty way to brighten your day while satisfying your sweet cravings!