Description
A delicious low-carb twist on classic carrot cake, layered with creamy cheesecake for the perfect guilt-free dessert. These bars are keto-friendly and packed with warm spices.
Ingredients
Scale
For the Crust:
- For Carrot Cake Layer:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts (optional)
- For Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
- For Topping:
- 1/4 cup sugar-free powdered erythritol
- 1 tbsp softened cream cheese
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
- Pinch of cinnamon
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- 2. Make carrot cake layer: In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, spices, and salt.
- 3. Add eggs, coconut oil, and vanilla. Mix until combined, then fold in grated carrots and walnuts (if using). Spread evenly in prepared pan.
- 4. Make cheesecake layer: Beat cream cheese and erythritol until smooth. Add egg, vanilla, and sour cream, mixing until creamy.
- 5. Pour cheesecake batter over carrot cake layer and smooth the top.
- 6. Bake for 35-40 minutes until center is just set. Cool completely at room temperature, then refrigerate for 4+ hours.
- 7. Make topping: Whisk all ingredients until smooth. Drizzle over chilled bars before serving.
Notes
Store bars in refrigerator for up to 5 days. For nut-free version, replace almond flour with sunflower seed flour. Grate carrots finely for best texture. Bars firm up more when chilled overnight.