Keto Carrot Cake Cheesecake

Keto Carrot Cake Cheesecake

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This Keto Carrot Cake Cheesecake has a layer of carrot cake topped with a layer of cheesecake for the ultimate Keto dessert.

KETO CARROT CAKE CHEESECAKE

I made this Carrot Cake Cheesecake for Easter this year and next thing I knew my Keto husband was pulling out all of the ingredients in the kitchen to make his own low-carb version of it. 

I was a little skeptical but the result was really good. A really moist carrot cake topped with a cheesecake layer and a thin layer of frosting on top.

Keto Carrot Cake Cheesecake

You can use any kind of nut you want on top or no nuts at all. It just kind of dresses it up.

Keto Carrot Cake Cheesecake

This can be made ahead of time. In fact, cheesecakes beg to be made ahead of time.

slice of  Carrot Cake Cheesecake

Look at those beautiful layers!

HOW MANY CARBS IN THIS?

Only 3 net carbs per serving!

OTHER KETO RECIPES:

Keto Carrot Cake Cheesecake

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Yield: 12 servings

Keto Carrot Cake Cheesecake – a layer of carrot cake topped with a layer of cheesecake for the ultimate Keto dessert.

Carrot Cake:

  • 1/2
    cup
    butter, melted
  • 1/2
    cup
    erythritol (monkfruit)
  • 1/2
    teaspoon
    liquid Stevia
  • 2
    eggs
  • 1
    teaspoon
    vanilla
  • 1
    cup
    shredded carrot
  • 2/3
    cup
    almond flour
  • 2
    tablespoons
    coconut flour
  • 1
    teaspoon
    ground cinnamon
  • 1
    teaspoon
    baking soda
  • pinch of salt

Cheesecake Layer:

  • 16
    ounces
    cream cheese, softened
  • 2
    tablespoons
    erythritol (monkfruit)
  • 1/2
    teaspoon
    liquid Stevia
  • 2
    eggs
  • 1
    teaspoon
    vanilla
  • 2
    teaspoons
    lemon juice

Frosting:

  • 2
    ounces
    cream cheese, softened
  • 1
    tablespoon
    butter, softened
  • 1/2
    teaspoon
    vanilla
  • 1/2
    cup
    powdered Swerve
  • 2
    tablespoons
    cream
  • (optional)
    chopped pecans or walnuts for garnish

  1. Preheat oven to 350 degrees and grease a 9-inch springform pan.

  2. For the carrot cake: In a large bowl, blend together the butter, erythritol, Stevia, eggs, vanilla, and carrot.

  3. Add in the almond flour, coconut flour, cinnamon, baking soda, and pinch of salt. Mix until combined. Pour into the prepared pan.

  4. For the cheesecake layer: In a large bowl, beat the cream cheese, erythritol (monkfruit), and Stevia together. Mix in the eggs, vanilla, and lemon juice until combined. Pour batter on top of the carrot cake layer.

  5. Bake for 40-50 minutes or until middle is set. Cover with foil if cheesecake is browning too much. Let cheesecake cool to room temperature then refrigerate for 4 hours or overnight.

  6. For the frosting: Beat the cream cheese, butter, powdered Swerve, vanilla, and cream until smooth. Frost the top of the cooled cheesecake and garnish with nuts if desired.

Amount per serving (1g) — Calories: 305, Fat: 29g, Carbohydrates: 4g, Fiber: 1g, Protein: 7g

Keto Carrot Cake Cheesecake

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