Preparation time: 15 MIN.
Cooking time: 45 MIN.
Carrot Cake Keto Cheesecake – a layer of carrot cake with a layer of cheesecake, creating the ultimate keto dessert.
INGREDIENTS:
Carrot cake
- 1/2 cup melted butter
- 1/2 cup erythritol
- 1/2 teaspoon liquid stevia
- 2 eggs
- 1 teaspoon vanilla
- 1 cup grated carrot
- 2/ 3 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
Cheesecake layer:
- 16 ounces cream cheese, softened
- 2 tablespoons erythritol
- 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 SWERVE powder
- 2 tablespoons whipped cream, chopped
- Pecans, chopped
INSTRUCTIONS
Preheat the oven to 350 degrees and grease a 9-inch springform pan. Carrot Cake: In a large bowl, combine butter, erythritol, stevia, eggs, vanilla and carrots.
Add almond flour, coconut flour, cinnamon, baking soda and a pinch of salt. Mix until a homogeneous mixture is obtained. Pour into the prepared pan.
For the cheesecake layer: In a large bowl, mix together the cream cheese, erythritol and stevia. Mix eggs, vanilla and lemon juice until smooth. Pour the batter onto the carrot cake base.
Bake for 40-50 minutes or until the center is golden brown. Allow the cheesecake to cool to room temperature, then refrigerate for 4 hours or overnight.
For the icing: Mix cream cheese, butter, Swerve powder, vanilla and whipped cream until smooth. Spread the cooled cheesecake on top and decorate with nuts if desired.
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