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Skinny Carrot Cake Truffles - {Low Calorie, Low Fat + GF} - Food Faith Fitness

Skinny Carrot Cake Truffles - {Low Calorie, Low Fat + GF}

These Gluten Free Carrot Cake Truffles are soft on the inside with a crunchy, sweet candy coating....you'll never know these cute little bites are only 100 calories!

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 20
Author Taylor

Ingredients

  • For the cake:
  • 1/2 CupCoconut 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 Light brown 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 Melting wafers in whatever color you desire
  • Unsweetened Coconut flakes for garnish

Instructions

  1. 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.
  2. In amedium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  3. In a large bowl, using anelectric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
  4. Stir in the coconut flour mixture, mixing until smooth and lump-free.
  5. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  6. Pour the batter into the prepared pan and let stand 10 minutes before baking.
  7. Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  8. Let cool completely.
  9. Line a large cookie sheetwith parchment paper
  10. In a large mixing bowl, beat together the softened cream cheese, brown sugar and honey until creamy and no lumps remain.
  11. 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.
  12. 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.
  13. In a small bowl, Melt the melting wafers according the package directions.
  14. Drop each cake ball into the melted candy one at a time, spooning the melted wafer over top until it is completely covered.
  15. 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.
  16. Transfer back to the parchment paper (a toothpick helps to push the truffle off the fork!) and sprinkle with coconut flakes.**
  17. Repeat for all the balls.
  18. Devour immediately or store in the refrigerator until ready to use!

Recipe Notes

* I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods go VERY dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.br]
** I learned a super easy way to dip cake balls from Dorothy at Crazy For Crust! Watch [this video!