This Keto Carrot Cake Cheesecake has a layer of carrot cake topped with a layer of cheesecake for the ultimate Keto dessert.

Keto Carrot Cake Cheesecake

KETO CARROT CAKE CHEESECAKE

I made this Carrot Cake Cheesecake for Easter this year and next thing I knew my Keto husband was pulling out all of the ingredients in the kitchen to make his own low-carb version of it. 

I was a little skeptical but the result was really good. A really moist carrot cake topped with a cheesecake layer and a thin layer of frosting on top.

Keto Carrot Cake Cheesecake

You can use any kind of nut you want on top or no nuts at all. It just kind of dresses it up.

Keto Carrot Cake Cheesecake

This can be made ahead of time. In fact, cheesecakes beg to be made ahead of time.

slice of  Carrot Cake Cheesecake

Look at those beautiful layers!

HOW MANY CARBS IN THIS?

Only 3 net carbs per serving!

OTHER KETO RECIPES:

Keto Carrot Cake Cheesecake
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3.78 from 9 votes

Keto Carrot Cake Cheesecake

Keto Carrot Cake Cheesecake - a layer of carrot cake topped with a layer of cheesecake for the ultimate Keto dessert.

Ingredients

Carrot Cake:
  • 1/2 cup butter, melted
  • 1/2 cup erythritol (monkfruit)
  • 1/2 teaspoon liquid Stevia
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup shredded carrot
  • 2/3 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 2 tablespoons erythritol (monkfruit)
  • 1/2 teaspoon liquid Stevia
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
Frosting:
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered Swerve
  • 2 tablespoons cream
  • (optional) chopped pecans or walnuts for garnish

Instructions

  1. Preheat oven to 350 degrees and grease a 9-inch springform pan.

  2. For the carrot cake: In a large bowl, blend together the butter, erythritol, Stevia, eggs, vanilla, and carrot.

  3. Add in the almond flour, coconut flour, cinnamon, baking soda, and pinch of salt. Mix until combined. Pour into the prepared pan.

  4. For the cheesecake layer: In a large bowl, beat the cream cheese, erythritol (monkfruit), and Stevia together. Mix in the eggs, vanilla, and lemon juice until combined. Pour batter on top of the carrot cake layer.

  5. Bake for 40-50 minutes or until middle is set. Cover with foil if cheesecake is browning too much. Let cheesecake cool to room temperature then refrigerate for 4 hours or overnight.

  6. For the frosting: Beat the cream cheese, butter, powdered Swerve, vanilla, and cream until smooth. Frost the top of the cooled cheesecake and garnish with nuts if desired.

Amount per serving (1g) — Calories: 305, Fat: 29g, Carbohydrates: 4g, Fiber: 1g, Protein: 7g
Keto Carrot Cake Cheesecake