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Carrot Cake Truffles on a plate with a bite taken out of one
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Gluten Free Carrot Cake Truffles

Gluten Free Carrot Cake Truffles are moist with a crunchy, candy shell. You'd never know these little bites are only 100 calories and better for you!
Course Dessert
Cuisine American
Keyword carrot cake recipe, gluten free carrot cake, gluten free desserts, healthy desserts
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 22 Truffles
Calories 58.5kcal
Author Taylor

Ingredients

For the cake:

  • 1/2 Cup Coconut flour sifted (45g) *
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 3 Large eggs
  • 2 Tbsp Coconut oil melted
  • 1/2 tsp Vanilla extract
  • 3/4 Cup Coconut sugar packed **
  • 1 1/4 Cups Grated carrots about 4 small carrots

To hold the truffles together:

  • 3 oz Reduced-fat cream cheese softened (6 Tbsp)
  • 1 Tbsp Light brown sugar packed
  • 2 Tbsp Honey
  • 2 Cups White melting wafers
  • Unsweetened Coconut flakes for garnish

Instructions

  • Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray or coconut oil. Set aside.
  • In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  • In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
  • Stir in the coconut flour mixture, mixing until smooth and lump-free.
  • Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  • Pour the batter into the prepared pan and let stand 10 minutes before baking.
  • Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  • Let cool completely.
  • Line a large cookie sheet with parchment paper
  • In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
  • Break the cooled cake into chunks and stir it into the mixture. I find it easier to get my hands in there and really mash up the cake, until it forms into a ball.
  • Roll the cake into heaping 1 Tbsp balls, placing on the prepared cookie sheet. Let set in the refrigerator for at least 30 minutes so they are totally chilled.
  • In a small bowl, Melt the melting wafers according the package directions.
  • Drop each cake ball into the melted candy one at a time, spooning the melted wafer over top until it is completely covered.
  • Lift the ball out of the melted wafer using a fork and gently tap your hand (not the fork!) to get all the excess melting wafer off.
  • Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes.**
  • Repeat for all the balls.
  • Devour immediately or store in the refrigerator until ready to use!

Nutrition

Calories: 58.5kcal | Carbohydrates: 9g | Protein: 1.3g | Fat: 2.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 25.4mg | Sodium: 80.1mg | Potassium: 29.4mg | Fiber: 1.3g | Sugar: 6.9g | Vitamin A: 15.9IU | Vitamin C: 0.6mg | Calcium: 1.1mg | Iron: 0.7mg