Description
A delicious twist on traditional carrot cake, this sugar-free cobbler combines shredded carrots, warming spices, and a touch of wholesome allulose for a guilt-free dessert experience.
Ingredients
Scale
- 3 cups fresh carrots, finely shredded
- 1/3 cup Wholesome brown allulose
- 1 tsp arrowroot powder
- 2 tsp Kerrygold unsalted butter
- 2 tbsp pecans, roughly chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of fine sea salt
- 1 cup Bob’s Red Mill almond flour
- 1/4 cup unsweetened finely shredded coconut
- 3 tbsp Wholesome allulose
- 1 tsp Rumford baking powder
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 3 tbsp Fage 0% Greek yogurt
- 1 tbsp Kerrygold unsalted butter, melted
- 1/2 tsp pure vanilla powder
Instructions
- Preheat your oven to 350°F. Lightly grease a 10-inch round shallow baking dish.
- In a mixing bowl, combine the brown allulose and arrowroot powder. Mix thoroughly.
- Melt the butter in a wide skillet. Add the shredded carrots, cinnamon, nutmeg, ginger, and sea salt. Stir occasionally.
- Cook for about 7–8 minutes until the carrots soften. Stir in the allulose-arrowroot mixture.
- Fold in the chopped pecans and transfer filling into the baking dish.
- In another bowl, whisk together the almond flour, shredded coconut, additional allulose, baking powder, cinnamon, nutmeg, and sea salt.
- Add the egg, egg white, yogurt, melted butter, and vanilla to the dry mix. Stir until combined.
- Allow the batter to rest for 5 minutes.
- Drop the batter into 7 large mounds over the filling, leaving an open center.
- Scatter reserved shredded carrot over the tops of the mounds.
- Bake for 28–32 minutes until golden brown. Check at 25 minutes.
- Let the cobbler rest for 15 minutes. Spoon Greek yogurt into the center.
Notes
Make ahead and store in the fridge for up to three days. Reheat in the microwave for a quick treat.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg