Description
Carrot cake has always held a nostalgic charm for me. I remember the moist, spiced cake topped with a thick layer of cream cheese frosting from childhood birthdays and Easter gatherings. It was indulgent, comforting, and undeniably sweet. But now, with a healthier lifestyle and low-carb goals in mind, I’ve reimagined that favorite into something just as delicious, yet completely guilt-free—Keto Carrot Cake Bliss.
This version is tender, moist, packed with warm spices, and finished with a luscious sugar-free frosting. Whether you’re keto, diabetic, or just cutting back on sugar, this low-carb carrot cake delivers all the comfort of the original—with none of the carb crash.
Ingredients
🧁 Dry Ingredients:
-
1 ½ cups almond flour
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp cinnamon
-
¼ tsp nutmeg
-
¼ tsp ground ginger
-
Pinch of salt
🥕 Wet Ingredients:
-
2 large eggs
-
⅓ cup melted coconut oil (or unsalted butter)
-
⅓ cup granulated erythritol (or monk fruit sweetener)
-
1 tsp vanilla extract
-
¾ cup finely grated carrots (firmly packed)
-
¼ cup unsweetened shredded coconut (optional)
-
2 tbsp chopped walnuts or pecans (optional)
For the Sugar-Free Cream Cheese Frosting:
-
4 oz cream cheese, softened
-
2 tbsp unsalted butter, softened
-
¼ cup powdered erythritol (or sugar-free sweetener of choice)
-
½ tsp vanilla extract
-
1–2 tbsp heavy cream (to thin, if needed)
Instructions
Preheat your oven to 350°F (175°C). Grease a small round or loaf pan and line with parchment paper for easy removal.
In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These spices give the cake that classic warm flavor.
In another bowl, beat the eggs. Stir in the melted coconut oil, sweetener, and vanilla extract. Mix until smooth.
Gently fold the grated carrots into the wet mixture. If you’re using coconut and nuts, stir those in now. The texture should be thick but pourable.
Add the wet mixture to the dry and stir until fully combined. Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
While the cake cools, beat the cream cheese and butter together until smooth. Add the powdered sweetener and vanilla. Mix well, then add heavy cream until the frosting reaches a spreadable consistency.
Once the cake is completely cool, spread a generous layer of cream cheese frosting over the top. Garnish with extra chopped walnuts, shredded coconut, or a dusting of cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Keto Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (¼ of the cake)
- Calories: 310 kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
Keywords: keto carrot cake, low carb carrot cake, sugar-free carrot cake, keto dessert