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 g 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 carrot 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.
This flavorful keto carrot cake is everything you need to make any occasion special! 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!
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!
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 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!
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.
cream cheese, room temperature
avocado oil or melted coconut oil
coconut, shredded, unsweet
Allspice or use a combination of cinnamon nutmeg, cloves
Cream Cheese Frosting
cream cheese, softened or mascarpone cheese
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, Swerve 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.
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.
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.
Remove spring form from around each cake.
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 cake recipes. Amount of sweetener needed for each low carb dessert will also vary. Here's my Sweetener Guide & Conversion Chart.
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.
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.
Brenda's Best Tips
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
Keto Carrot Cake Cheesecake
Carrot Cake Cheesecake
- 4 eggs
- ½ cup heavy cream
- ¼ cup oil
- 1 teaspoon lemon juice
- 1 teaspoon vanilla liquid stevia
- ½ cup coconut flour
- ½ cup carrot grated
- ½ cup coconut shredded, unsweet
- ⅓ cup ground flaxseed
- ¾ cup Swerve Brown Sugar Sub or Sukrin
- ½ teaspoon Allspice or use a combination of cinnamon nutmeg, cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 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, Swerve 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 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.
- 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.
- Pour batter into a greased9 inch spring form pan.
- 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.
- Remove spring form from around each cake.
- 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.