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

vanilla liquid stevia

vanilla extract

Low Carb Confectioners sweetener

salt

eggs

Carrot Cake

large eggs

heavy cream

avocado oil or melted coconut oil

lemon juice

vanilla liquid stevia

coconut flour

grated carrot 

coconut, shredded, unsweet

ground flaxseed

Brown Sugar Sub 

Allspice or use a combination of cinnamon nutmeg, cloves

baking powder

baking soda

salt

Cream Cheese Frosting

cream cheese, softened or mascarpone cheese

heavy cream

vanilla liquid stevia

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

Chocolate Easter Nests

Peanut Butter Easter Eggs

Cookie Dough Easter Eggs

Sugar Free Jello Eggs

Peanut Butter Caramel Easter Eggs

Caramel Easter Eggs

Keto Carrot Cake Cheesecake

Print

Low Carb Keto Carrot Cake Cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 446kcal

Author Brenda Bennett | Sugar-Free Mom

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

US Customary – Metric

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.
• Pour batter into a greased

  9 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.

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

 5 g net carbs per slice

 

This recipe was first published in April of 2017 and with updated content and video in February 2019.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 8g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 170mg | Sodium: 506mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2085IU | Vitamin C: 0.7mg | Calcium: 119mg | Iron: 1.1mg

The post Best Low Carb Keto Carrot Cake Cheesecake (Nut Free) appeared first on Sugar-Free Mom.