Best Low Carb Keto Carrot Cake Cheesecake (Nut Free)
This beautiful Low Carb Keto Carrot Cake is layered between creamy cheesecake and cream cheese frosting! This pretty cake is Nut Free, Gluten Free, Sugar Free and Grain Free. Just 5 grams of net carbs!
Low-Carb Carrot Cake Cheesecake
Even if you’re not much of a baker, you can make this lovely low carb, but traditional cake for a special occasion, like Easter!
It’s not as hard as you might think, but does take some prep work to prepare the cheesecake layer first then bake the regular carrot cake to place on top. This is our favorite cake for the Spring!
This flavorful keto carrot cake is everything you need to make any occasion special and it’s an allergy friendly cake! No almond flour or any nuts unless you want to add some on top of the whole cake to decorate when serving.
A layer of sugar-free cheesecake and a layer of the best low carb carrot cake you will ever have, all covered with sugar-free cream cheese frosting!
Friends and family will be shocked when they taste this keto recipe and certainly won’t believe this delicious carrot cake is a Healthy Low Carb, Gluten Free, Sugar-Free Cake!
Keto CHEESECAKE
I’d never call myself a baker. I’m certainly not much of a cake decorator. It doesn’t come easily to me and I struggle with making my favorite desserts pretty.
This sugar-free carrot cake has been on my mind to make for a long time, hubby loves carrot cake and I love cheesecake.
When I looked around on Pinterest for cakes similar to what I wanted to make, I saw this beautiful Carrot Cake Cheesecake Cake from Shugary Sweets and it inspired me to finally get a sugar-free low carb version done!
I adapted my Carrot Cake Mug Cake recipe and one of my cheesecake recipes to create this beauty. I made this for Easter a few years ago and no one could believe it was low carb!
Best Keto Carrot Cake Recipe
The best part about this luscious low-carb keto carrot cake cheesecake is that even days later kept in the fridge, the carrot cake never became dried out!
All the cheesecake and keto cream cheese frosting kept it as perfect as the first day we ate it and I’m talking up to 5 days later, we still loved it!
But some of you are thinking you can’t have carrots on a keto diet, right? Wrong. There is only a ½ cup of shredded or grated carrot in this entire cake which has 12 servings. That is a very small amount of carrots for a whole
Now if you ate a ½ cup of real carrots that may spike your blood sugar, but in a serving of this keto-friendly carrot cake recipe you are getting less than a tablespoon. I don’t think we should not enjoy certain foods just because we are living a keto lifestyle.
The inside of this delicious keto carrot cake recipe does not contain nuts. Only the top has nuts on the frosting to decorate it, which is completely optional.
So if you have a nut allergy in the family like my youngest child does the nuts on top can be eliminated and you’ve got a beautiful allergy friendly classic carrot cake for anyone!
Carbs in Traditional Carrot Cake
According to the app Cronometer that I use, once slice of carrot cake with cream cheese frosting from Trader Joe’s has 45.9 grams of carbs and 35 grams of regular sugar.
This is too high for anyone on a ketogenic diet as it will definitely kick you out of ketosis.
How to Make Low Carb Carrot Cake
To view exact measurements of the simple ingredients listed and see nutrition info on recipe card, please scroll to the bottom of this blog post.
Cheesecake
cream cheese, room temperature
sour cream
heavy cream
Low Carb Confectioners sweetener
eggs
Carrot Cake
large eggs
heavy cream
avocado oil or melted coconut oil
lemon juice
grated carrot
coconut, shredded, unsweet
Allspice or use a combination of cinnamon nutmeg, cloves
Cream Cheese Frosting
cream cheese, softened or mascarpone cheese
heavy cream
pinch salt
Instructions
Cheesecake
Preheat oven to 325 degrees F.
Place the wet ingredients- cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.
Add one egg at a time and blend until well incorporated.
Pour the batter into a greased or parchment paper lined 9 inch spring form pan
Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.
Bake 45 minutes until golden but still jiggly in the center.
Allow to cool then refrigerate for 2-3 hours or overnight.
Carrot Cake
Preheat oven to 350 degrees.
Place the first 5 ingredients into a stand mixer or add to a large mixing bowl with electric hand mixer and blend until combined.
Add the remaining ingredients and blend until combined.
Pour cake batter into a greased 9 inch spring form pan
Bake for 30-35 minutes or until a toothpick in center comes out clean.
Allow to cool 1 hour.
Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.
Assemble
Remove spring form from around each of the cake pans.
Place the cheesecake onto serving platter.
Lay the carrot cake on top of the cheesecake.
Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake and add a sprinkle of chopped nuts if desired.
Keep refrigerated until serving.
How To Store
You can cover the entire cake with plastic wrap and place in the fridge or for portion control, you can slice into individual servings and wrap each slice in plastic wrap then store pieces in an airtight container like a ziploc bag.
Low-Carb Sweetener Options
Keto sweeteners are not all the same and different ones are required for different low-carb flours and keto cakes. Amount of sweetener needed for each low carb dessert will also vary.
I prefer liquid stevia or liquid Monk Fruit when making keto treats that don’t need any baking. Just a little bit of liquid stevia or monk fruit goes a long way and is never grainy especially in cheese cake recipes.
If you don’t like stevia or use it I can tell you my hubby is not a fan, but I can promise you he tasted no aftertaste whatsoever! He was in love with this cake!
Please use whatever sweetener you like but only use a small amount and taste it before adding more.
You can always add more but never can take any away once it’s been added. The cheesecake layer can be tasted before adding the eggs and you can do the same for the carrot cake and frosting.
Here’s my sweetener guide and conversion chart to help with the differences between liquid, granular and confectioner sweeteners.
Brenda’s Best Tips
My number one top tip is to please weigh your measurements with the dry ingredients which can tend to be different when using cup measurements. Weight measuring is the only accurate way to get the best results and best texture.
There are natural sugars in the dairy products and carrots which is where the sugar grams are coming from.
Cream cheese frosting could be reduced by half if you decide to only frost the top of the cake as opposed to all around the sides as I did.
Crushed pecans on top are optional and not included in the nutrition information.
More Easter Keto Dessert Recipes
Peanut Butter Caramel Easter Eggs
Keto Carrot Cake Cheesecake
Low Carb Keto Carrot Cake Cheesecake
Ingredients
Cheesecake
- 16 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp vanilla liquid stevia
- 1 tsp vanilla extract
- 1/2 cup Monk Fruit Allulose Confectioners sweetener
- 1/4 tsp salt
- 2 eggs
Carrot Cake
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup oil
- 1 tsp lemon juice
- 1 tsp vanilla liquid stevia
- 1/2 cup coconut flour
- 1/2 cup carrot grated
- 1/2 cup coconut shredded, unsweet
- 1/3 cup ground flaxseed
- 3/4 cup Monk fruit Allulose Brown Sugar Sub or Sukrin
- 1/2 tsp Allspice or use a combination of cinnamon nutmeg, cloves
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cream Cheese Frosting
- 16 oz cream cheese softened or mascarpone cheese
- 1/3 cup heavy cream
- 1 tsp vanilla liquid stevia
- pinch salt
Instructions
Cheesecake
- Preheat oven to 325 degrees F.
- Place the cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, sweetener and salt and blend on high until combined.
- Add one egg at a time and blend until well incorporated.
- Pour the batter into a greased spring form pan. Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.
- Bake 45 minutes until golden but still jiggly in the center.
- Allow to cool then refrigerate for 2-3 hours or overnight.
Carrot Cake
- Preheat oven to 350 degrees.
- Place the first 5 ingredients into a stand mixer and blend until combined.
- Add the remaining ingredients and blend until combined.
- Bake for 30 minutes or until a toothpick in center comes out clean.
- Allow to cool 1 hour.
- Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.
Assemble
- Remove spring form from around each of the cake pans.
- Place the cheesecake onto serving platter.
- Lay the carrot cake on top of the cheesecake.
- Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake and add a sprinkle of chopped nuts if desired.
- Keep refrigerated until serving.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
just made this, it was delicious (uk)
Thank you Carol!
What if I don’t have the allulose monk fruit brown sugar? I do have swerve brown, monk fruits brown & golden, shoul I do 1/2 & 1/2?
Any of those will still work in place of the one I used.
Made the carrot cake part. It took forever to cook. The centre remained jiggly despite me cooking it an extra 20 minutes. I measured everything carefully, didn’t leave anything out except the liquid stevia (can’t tolerate stevia). I eventually turned off the oven and just put it back in to dry out. Looks like we will be having carrot pudding! This would be impossible to ice. Serving it in bowls with a big spoonful of icing on top.
Did you replace any ingredients in the carrot cake recipe? What size pan did you use?
I followed the recipe exactly, measured the ingredients carefully and used the prescribed 9inch springform pan. The part that cooked was good…my husband ate it in chunks…with gobs of icing…lol. Next time, I think I will try making it in cupcakes.
PS I love that you have recipes without almond flour! There are so few around and my body does not like it plus I do NOT like the taste! Thanks!!
Thank you!
Hi! Will the cake recipe still work if I leave out the flaxseed? Thank you!
I haven’t tested my carrot cake without it so I can’t really say for sure on that.
I love this recipe. I’ve made it as shown and doubled up on the carrot cake portion to make just a carrot cake. I use the icing on this cake as well. I’ve given your address to so many people I know who are diabetic and tired of paying inflated prices for speciality products in the store. This cake is going to coffee hour at church.
Love to hear that thank you!