Keto Carrot Cake Cheesecake is a perfect keto carrot recipe. You will love this low-carb carrot cake cheesecake because it is full of flavor. Moist keto carrot cake with creamy keto cheesecake. So good!
This dessert is not only a treat for your taste buds. It is also a keto-friendly, sugar-free, and gluten-free dessert with carrot!
Now you can enjoy a slice of your favorite carrot cake cheesecake without stepping away from your goals, and your lifestyle. This keto carrot cake is packed with wholesome ingredients that align with a low-carb, high-fat (LCHF) keto lifestyle.
INGREDIENTS FOR KETO CARROT CAKE CHEESECAKE
FIND THE FULL, DETAILED & PRINTABLE RECIPE BELOW, at the bottom of the article!
For the Keto Carrot Cake:
- Almond Flour: 2 cups
- Ground Pecans: 1 cup
- Coconut Flour: 3 TBS
- Erythritol or Allulose: ¾ cup
- Salt: A pinch
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Melted Butter: 110g (approximately 4 oz)
- Large Eggs: 4
- Vanilla Extract: ¼ tsp
- Cinnamon: 1 TBS
- Unsweetened Almond Milk: ½ cup
- Lemon Zest: From 1 lemon
- Lemon Juice: 1 TBS
- Shredded Carrots: 112g (2 medium carrots, approximately 4 oz)
- Chopped Pecans: ¼ cup
For the Cheesecake Layer:
- Cream Cheese: 400g (approximately 14 oz)
- Heavy Whipping Cream: 1 cup
- Powdered Allulose: ½ cup
- Zest of lemon: 1 tsp
- Lemon Juice: 2 TBS
- Vanilla Extract: 1 TBS
For the Topping:
- Chopped Pecans: ¼ cup
- Lemon and Orange Zest
Baking Low-Carb Carrot Cake Cheesecake
1. Prepare the Carrot Cake Base: Preheat your oven to 175°C (350°F). Combine dry ingredients—almond flour, ground pecans, coconut flour, sweetener, salt, baking powder, and baking soda—in a large bowl.
Add melted butter, eggs, vanilla, cinnamon, almond milk, lemon zest, and lemon juice. Blend wet ingredients into the dry mix. Fold in shredded carrots and pecans. Pour into a greased pan or pan layered with parchment paper and bake for 40 to 50 minutes, or until a toothpick comes out clean. Let cool.
2. Craft the Cheesecake Layer: While the cake cools, beat cream cheese until smooth. Separately mix heavy whipping cream, powdered allulose, lemon zest, lemon juice, and vanilla extract, and until you see the peaks. Combine creams. Spread the mixture over the cooled carrot cake base. Refrigerate for at least 4 hours, or until set.
3. Add the Finishing Touches: Before serving, garnish with chopped pecans and optional lemon and orange zest for a vibrant, flavorful finish.
4. Serve and enjoy! It's perfect with a cup of coffee or tea!
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Keto Carrot Cake Cheesecake
Keto Carrot Cake Cheesecake is a perfect keto carrot recipe. You will love this low-carb carrot cake cheesecake because it is full of flavor. Moist keto carrot cake with creamy keto cheesecake.
Ingredients
- FOR KETO CARROT CAKE
- Almond flour 2 cups/200 g/7 oz
- Ground pecans 1 cup/110 g/3.88 oz
- Coconut flour 3 TBS/27 g/0.95 oz
- Erythritol or allulose ¾ cup
- Pinch of salt
- Baking powder 1 tsp
- Baking soda ½ tsp
- Melted butter 1 stick/110 g/4oz
- 4 large eggs
- Vanilla ¼ tsp
- Cinnamon 1 TBS
- Unsweetened almond milk ½ cup/100 ml
- Lemon zest of 1 lemon
- Lemon juice 1TBS
- Shredded 2 medium carrots 112 g/4 oz
- Pecans chopped ¼ cup/25 g/0.88 oz
- FOR CHEESECAKE LAYER
- Cream cheese 400 g
- Heavy whipping cream 1 cup/200 mlPowdered Allulose: ½ cup
- Zest of lemon: 1 tsp
- Lemon Juice: 2 TBS
- Vanilla Extract: 1 TBS
- FOR THE TOPPING
- Chopped Pecans: ¼ cup
- Lemon and Orange Zest
Instructions
Prepare the Carrot Cake Base
1. Preheat oven to 175°C (350°F).
2. Combine dry ingredients—almond flour, ground pecans, coconut flour, sweetener, salt, baking powder, and baking soda—in a large bowl.
3. Add melted butter, eggs, vanilla, cinnamon, almond milk, lemon zest, and lemon juice. 4. Blend wet ingredients into the dry mix.
5. Fold in shredded carrots and pecans.
6. Pour into a greased cake pan or pan layered with parchment paper and bake for 40 to 50 minutes, or until a toothpick comes out clean. Let cool.
Craft the Cheesecake Layer
1. While the cake cools, beat cream cheese until smooth.
2. Separately mix heavy whipping cream, powdered allulose, lemon zest, lemon juice, and vanilla extract, until you see the peaks. Don't overmix it, you'll get the butter.
3. Combine creams.
4. Spread the mixture over the cooled carrot cake base.
5. Refrigerate for at least 4 hours, or until set.
TOPPING
1. Before serving, garnish with chopped pecans and optional lemon and orange zest for a vibrant, flavorful finish.
2. Serve and enjoy! It's perfect with a cup of coffee or tea!
Notes
This recipe is for 23 cm/9 inch diameter cake tray.
Nutrition Information:
Yield: 16 Serving Size: 1 slice = 1/16thAmount Per Serving: Calories: 320Total Fat: 32gNet Carbohydrates: 3.5gProtein: 7g
This is for your information only. Please, calculate your macros with the ingredients you use.
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