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.


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


  • 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


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.

For more recipes Click here


Leave a Reply

Your email address will not be published. Required fields are marked *

Best Recipes In 2023