Keto Carrot Cake Bars

Name: Keto Carrot Cake Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 serving
Ingredients: 2 cups Super Fine Almond Flour; 1 cup carrots; ½ cup heavy cream; ½ cup butter; ½ cup brown monk fruit/allulose; ⅓ cup monk fruit/allulose; 3 whole eggs; 1 ½ teaspoons ground cinnamon; 1 teaspoon blackstrap molasses; 1 teaspoon baking powder; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 1 teaspoon vanilla extract; Pinch of salt; 8 ounces cream cheese; ½ cup butter; ⅔ cup monk fruit/allulose; ¼ cup heavy cream; 1 teaspoon vanilla bean paste; Optional: chopped toasted walnuts for the topping

User Reviews

5.0

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12
Calories
359 kcal
Course
Dessert
Cuisine
American

Keto Carrot Cake Bars

Iris Warren

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These dreamy Keto Carrot Cake Bars have a tender and moist cake, baked with warm spices and shredded carrots, then topped with a creamy vanilla frosting.

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Ingredients

Servings

For the Carrot Cake Bars

2 cups Super Fine Almond Flour
1 cup carrots finely shredded
½ cup heavy cream
½ cup butter melted
½ cup brown monk fruit/allulose
⅓ cup monk fruit/allulose
3 whole eggs
1 ½ teaspoons ground cinnamon
1 teaspoon blackstrap molasses optional
1 teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract
Pinch of salt

For the Cream Cheese Frosting

8 ounces cream cheese softened
½ cup butter room temperature
⅔ cup monk fruit/allulose
¼ cup heavy cream or as needed
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Optional: chopped toasted walnuts for the topping

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Instructions

To Make Keto Carrot Cake

Preheat oven to 350°F.
In a mixing bowl, add in the almond flour, baking powder, ground cinnamon, nutmeg, ginger and salt. Whisk to combine, then set aside.
In a separate bowl, add in the eggs, melted butter, heavy cream, sweeteners, vanilla extract and the optional blackstrap molasses. Using a hand mixer, mix until combined.
Pour in the dry ingredients and continue mixing, only until combined.
Add in the shredded carrots and fold them in using a spatula.
Pour the batter into a 9 x 13 baking pan lined with parchment paper and sprayed with nonstick spray (I used coconut oil).
Bake for 25 minutes or until a toothpick, when inserted, comes out clean. Then allow to cool completely before frosting.

To Make the Sugar-Free Cream Cheese Frosting

Add the cream cheese and butter into a mixing bowl. Using a hand mixer, whip until combined and fluffy.
Add in the heavy cream, sweetener and vanilla bean paste. Continue mixing until well combined and is the perfect frosting consistency. Add in a little more heavy cream if needed.
Once the carrot cake has cooled, frost them using an offset spatula and cut into 12 bars. Store leftovers in the fridge in an airtight container for several days or freeze.

Notes

I do not recommend buying carrots that are pre-shredded, because they are typically too thick. It's best to grate your own, on the finest grate of your box grater or a thicker grate microplane.
The blackstrap molasses is optional and does add a tiny bit of carbs, but I think it's worth the added flavor that you can't really get anywhere else.
The chopped walnuts topping is also optional, but it adds a really nice contrast in texture so I recommend adding them. Alternatively, you can use chopped pecans if you'd like or omit the nuts all together.
I chose to use vanilla bean paste in the frosting because it gives a huge kick of vanilla flavor that works really well in this dessert, but if you don't have any, you can use 2 teaspoons of vanilla extract instead.