You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 14 cookies
Metric | Imperial Measurement Conversions


  • 140 g cream cheese
  • 1/2 teaspoon vanilla extract
  • 350 g plain flour, plus extra for dusting your hands
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 140 g butter, softened
  • 1 Zest of 1 orange
  • 0.75 cup Natvia
  • 1 egg
  • 200 g carrot finely grated
  • 1/3 cup sultanas
  • 1/3 cup walnuts

140g cream cheese

½ tsp vanilla extract

350g plain flour, plus extra for dusting your hands

½ tsp baking powder

1 tsp ground cinnamon

1 tsp mixed spice

140g butter, softened

Zest of 1 orange

¾ cup Natvia

1 egg

200g carrot finely grated

⅓ cup sultanas

⅓ cup walnuts


  1. Preheat the oven to 200C or 180C fan forced.
  2. Mix together the cream cheese and the vanilla extract and then chill for 30 mins.
  3. Beat butter and Natvia together until creamy, add the egg and carrot, followed by the dry ingredients: flour, baking powder, and spices. Mix into a cookie dough.
  4. Divide the cookie dough into 12-14 balls. Flatten the balls with your palm to make small circles and add 1 tsp of the cream cheese mixture to the centre. Cover with dough and seal the cream cheese by rolling back into a ball. Make sure the filling is not leaking out. Flatten them slightly.
  5. Chill for 30 mins in the fridge to set.
  6. Bake the cookies for 20 mins until golden. Cool on the tray for 10-15 mins, then transfer to wire racks to cool completely.
  7. Sprinkle with the walnuts and orange zest to serve.


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