Ingredients:

  • 2 cups (450g) cottage cheese
  • 3 large (150g) eggs
  • 1/2 cup (100g) granulated monk fruit sweetener
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 cup (110g) finely grated carrots
  • 1/2 cup (60g) almond flour
  • 8 oz (225g) low-fat cream cheese
  • 1/4 cup (60g) Greek yogurt
  • 1/4 cup (50g) powdered monk fruit sweetener
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine cottage cheese, eggs, granulated monk fruit sweetener, vanilla, baking powder, cinnamon, and nutmeg in a high-speed blender. Process until the mixture is completely smooth and no curds remain.
  3. Transfer the blended batter to a mixing bowl. Gently fold in the finely grated carrots and almond flour using a spatula until just combined.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until the edges are golden and the center is springy but not slumping.
  5. Allow the bars to cool completely in the pan. While cooling, whip together the softened cream cheese, Greek yogurt, powdered monk fruit sweetener, and lemon juice until airy.
  6. Spread the frosting evenly over the cooled bars and refrigerate for at least 2 hours before slicing.