Description
Keto Carrot Cake Bars are moist, sugar-free carrot cake squares swirled with rich cream cheese. Low carb, gluten free, and perfect for carrot cake lovers.
Ingredients
2 cups almond flour
1/3 cup coconut flour
1/2 cup monk fruit sweetener
1/2 cup brown keto sweetener
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
3 eggs
1/3 cup melted coconut oil
1/4 cup almond milk
1 tsp vanilla extract
1 1/2 cups shredded carrots
1/4 cup walnuts
8 oz cream cheese
1/4 cup powdered sweetener
1 egg yolk
1/2 tsp vanilla
Instructions
1. Preheat oven to 350°F and line 8×8 pan.
2. Mix dry ingredients.
3. Add wet ingredients and combine.
4. Fold in carrots and walnuts.
5. Beat cream cheese mixture separately.
6. Spread carrot batter into pan.
7. Drop cream cheese mixture and swirl.
8. Bake 30-35 minutes.
9. Cool completely before slicing.
Notes
Use freshly grated carrots.
Allow to cool fully before cutting.
Store refrigerated up to 5 days.
Freeze up to 2 months.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 75mg