These no bake low carb carrot cake bars taste just like traditional carrot cake, but with only a fraction of the carbs!
In a food processor, combine coconut flour, almond flour, carrots, walnuts and coconut. Pulse until everything is broken down.
In a separate bowl, microwave sugar substitute and maple syrup for approximately 30 seconds. Remove and stir in almond butter.
Add almond butter mixture to the food processor, along with vanilla, cinnamon, salt, and nutmeg. Pulse until everything is well combined. *Feel free to add milk at this time, if your batter seems a little dry.
Pour the batter into a parchment paper (or foil) lined 8x8 pan. Press down firmly and place in the refrigerator while you make the whipped topping.
Using either a hand mixer or stand mixer, combine heavy cream, powdered sugar substitute and vanilla until you get stiff peaks.
Spread the whipped topping on the carrot cake. Place in your freezer to set, approximately 1 hour.
Remove and slice. ENJOY!
Calories: 155 Per Bar
Net Carbs: 5 Net Carb Per Serving