In a bowl, add all of your dry ingredients including; almond flour, unsweetened shredded coconut, chopped pecans, powdered monkfruit/erythritol sweetener, xanthan gum, cinnamon, spices & salt.
Stir to combine.
Add your shredded carrot, softened cream cheese and vanilla extract to the dry ingredients and stir until a thick dough is formed.
Line a plate or tray with parchment paper and begin rolling the dough into balls (I got 9 in total).
Place your keto carrot cake balls on the plate and then put them in the freezer for at least 20min to set.
While they are in the freezer, make your glaze by mixing together the above 4 ingredients in a small bowl until smooth.
Also put your shredded coconut for topping in a shallow dish.
Remove your carrot cake bites from the freezer and using a spoon, gently dip one in the glaze, roll it to fully coat, then transfer to the bowl of coconut and roll again until covered in coconut.
Place the ball back on the parchment lined sheet to harden. Repeat for the rest of the balls.
Refrigerate or freeze for another 20min or until the glaze has set and then serve! Enjoy your No Bake Keto Carrot Cake Balls!