Carrot Cake Skillet Cookie!

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Flour-less CARROT CAKE SKILLET COOKIE – Because everything is better in a skillet, am I right? And you better believe this baby is free from all the nasties and full of all the goods!

 

And what makes it “Flour-less” is the oh so amazing consistency of my Probiotic Vanilla Protein Powder (acts as the “flour”)


• Paleo friendly
• Keto friendly
• Candida diet friendly
• Refined sugar free
• Nut free (excluding coconut)
• High in protein
• Flour-less

Ingredients:
2 eggs
1/4 cup tahini
1/2 cup of either Nancy’s Greek Yogurt (for low carb/low sugar) OR sub apple sauce (for dairy free)
2 scoop of my probiotic vanilla protein powder
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/4 cup raisins (candida, keto diets omit)
1/2 cup finely grated carrots, firmly packed
1/4 cup finely shredded coconut

Directions:
1. Mix wet and dry ingredients separately then mix together. Pour into a lined pan or skillet and bake @ 350 F for about 20 minutes. Allow to cool before topping (if desired).

Toppings (optional):
Roasted coconut butter
Greek yogurt
Ice cream

Can’t wait to see all your remakes on Instagram! @lilsipper

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