Keto Carrot Cake Cheesecake
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
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.
You can use any kind of nut you want on top or no nuts at all. It just kind of dresses it up.
This can be made ahead of time. In fact, cheesecakes beg to be made ahead of time.
Look at those beautiful layers!
HOW MANY CARBS IN THIS?
Only 3 net carbs per serving!
OTHER KETO RECIPES:
- Keto Biscuits
- Keto Pizza
- Egg Roll in a Bowl
- Keto Cheesecake
- Pizza Stuffed Mushrooms
- Warm Bacon Cheese Dip
- Stuffed Mushrooms
- Cloud Bread
- Bacon Asparagus Frittata Recipe
- Keto Broccoli Salad
- Cinnamon Keto Pork Rinds
- Lasagna in a Bowl
- Egg Drop Soup
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
- Preheat oven to 350 degrees and grease a 9-inch springform pan.
- For the carrot cake: In a large bowl, blend together the butter, erythritol, Stevia, eggs, vanilla, and carrot.
- Add in the almond flour, coconut flour, cinnamon, baking soda, and pinch of salt. Mix until combined. Pour into the prepared pan.
- 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.
- 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.
- 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.
Serving: 1g, Calories: 305kcal, Carbohydrates: 4g, Protein: 7g, Fat: 29g, Fiber: 1g
Do you pour the carrot cake first and then cheesecake mixture on top then bake?
Yes!
I have made this many times before and it turned out wonderfully. My question is there a way to omit the coconut flour?
It makes the texture perfect! I guess you could replace it with almond
Can you use swerve brown sugar in the carrot cake and use swerve confectioners sugar in the cheesecake filling instead of monk fruit sugar?
Yes!!
Made this carrot cake cheesecake three times, now, and every time it comes out great. Absolutely juicy and delicious. Better than store-bought or even restaurant-bought! I follow the recipe exactly and we have a small slice each night till it’s gone! Well worth all the steps and ingredients needed.
Simply the best keto cheesecake ever!!!
The directions were spot on and everything came out perfect!!! The use of organic products made it extra yummy and I am about to make another for a friend who loved it so much and could not believe it was keto friendly and not store bought!!!
That’s so great to hear!
Amazing recipe, I followed this and made it to share with my mom. So good. Obviously each sweetner is used for its specific part. Was kind of expensive ($7 just for the Swerve) but we’ve got basically all the keto sweetners now so. If you follow it to the T it’s 10/10. Will be checking other recipes on this site.
Aw thanks John!
Love this recipe. Can you freeze instead of refrigerate?
Definitely!
Did you bake this in a water bath? Thanks
I did not. But you can if you want.
Did you cook the carrot cake part at all before the cheesecake part? I am use to cooking the crust of a cheesecake before the cheesecake.. so, just wanted to make sure.
Nope. You don’t need to!
Why so many different sweetners? Couldn’t we just use one?
Some of the sweeteners have a cooling affect, some can be bitter. By combining them it offsets the affects a bit.
What a great idea! I made this to use up leftover carrot and cream cheese (yes, this happens.. lol) and it was wonderfully easy to put together. I used ground walnuts instead of almond flour in the crust as that’s all I had, and used a little more carrots than stated. For the frosting, I ended up adding a little more cream cheese and double cream, plus a few drops of lemon extract and orange extract, as I found the frosting a bit too sweet for my taste. Next time I will reduce the amount of sweetener in the carrot cake and the frosting, but the cheesecake layer is perfect! Thank you so much for sharing this innovative recipe, a definite repeat, I think 🙂
PS. I decorated it by sprinkling some cinnamon (using a tea strainer) and a few blackberries in one corner, shaped like a flower. The tartness of the blackberries perfectly offset the sweetness of the frosting.
Glad you liked it!
My carrot cake part was a little dry. Suggestions??
Add more carrots? Mine isn’t ever dry.
Super easy!!! We love it!!!
Thank you!
This was surprisingly really good!! However when I entered the recipe into MyFitnessPal at 12 servings it had 9 net carbs! I decreased the serving size to 16 which brought it down to 7 net carbs but if I had known I probably wouldn’t have made the recipe. I did go back and double check to make sure all the ingredients were right but those carrots are what did it 🙁
Depends on what brands you use.
That looks awesome!
Thank you!
Normally I don’t like to post a comment unless I have actually tried the recipe. I did not want to influent your rating one way or the other, so I gave an average one. I only wanted to ask a question… Why erythritol (monkfruit) and teaspoon liquid Stevia as sweeteners? Why not one or the other?
Great question. Monkfruit has a cooling effect which is why you don’t want to use too much. The liquid Stevia gives a different sweetness to the dish but is known to have an aftertaste to some. Most Keto desserts that are baked use a combo for that reason.
This was absolutely DELICIOUS!!! I try to weigh my ingredients when possible but for this recipe I thought the 1 cup of carrots was probably by volume. Please let me know if I was wrong. Thanks so much for the recipe!
Sorry if that was confusing. Yes, it’s by volume.