best keto carrot cake recipe, you’ve come to the right place! This low-carb, sugar-free, and gluten-free carrot cake is moist, fluffy, and packed with warm spices, shredded carrots, and crunchy nuts, just like the traditional version—but without all the carbs and sugar. Topped with a rich and creamy sugar-free cream cheese frosting, this healthy keto dessert is perfect for birthdays, holidays, or any occasion.Unlike regular carrot cake, which is loaded with refined sugars and high-carb flours, this keto-friendly carrot cake is made with almond flour, coconut flour, and a sugar-free sweetener, making it a great choice for those following a ketogenic diet, low-carb lifestyle, or diabetic-friendly meal plan. Each bite is perfectly spiced, soft, and indulgent—without kicking you out of ketosis!
Why You’ll Love This Keto Carrot Cake
Low-Carb & Keto-Friendly – Only 4g net carbs per slice!
Sugar-Free & Gluten-Free – No refined sugar or wheat flour.
Moist & Flavorful – The perfect blend of cinnamon, nutmeg, and vanilla.
Easy to Make – Simple ingredients and minimal prep time.
Perfect for Special Occasions – Ideal for birthdays, Easter, and holidays.
Diabetic-Friendly Dessert – Sweet without blood sugar spikes.
This keto carrot cake recipe proves that you don’t have to give up your favorite desserts while staying on a low-carb or keto diet.
Ingredients for Keto Carrot Cake
For the Cake Batter:
- 2 cups almond flour (for a soft, fluffy texture)
- ¼ cup coconut flour (helps absorb moisture and improve structure)
- 1 tsp baking powder
- ½ tsp baking soda (helps the cake rise)
- 1 tsp cinnamon (adds warmth and flavor)
- ½ tsp nutmeg (classic carrot cake spice)
- ¼ tsp salt
- 3 large eggs (room temperature for better mixing)
- ½ cup granulated erythritol or monk fruit sweetener (sugar-free sweetness)
- ½ cup unsweetened almond milk (for extra moisture)
- ½ cup unsalted butter, melted (adds richness)
- 1 tsp vanilla extract (enhances flavor)
- 1 cup shredded carrots (about 1 medium carrot)
- ½ cup chopped pecans or walnuts (optional for crunch)
For the Sugar-Free Cream Cheese Frosting:
- 8 oz cream cheese, softened (rich and creamy)
- ¼ cup unsalted butter, softened
- ½ cup powdered erythritol (sugar-free sweetness)
- 1 tsp vanilla extract (for added depth)
- 2 tbsp heavy cream (adjust for desired consistency)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans or line them with parchment paper.
2. Prepare the dry ingredients:
- In a large bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
3. Prepare the wet ingredients:
- In another bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), and vanilla extract until smooth and well combined.
4. Combine wet and dry ingredients:
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts or pecans (if using).
5. Bake the cake:
- Divide the batter evenly between the two prepared cake pans. Spread it into an even layer.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Prepare the cream cheese frosting:
- While the cakes are cooling, beat together the softened cream cheese, butter, powdered erythritol, vanilla extract, and a pinch of salt in a medium bowl until smooth and fluffy.
7. Frost the cake:
- Once the cakes have cooled completely, spread a generous layer of cream cheese frosting on top of one of the cake layers.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
8. Serve:
- Slice and enjoy your delicious, keto-friendly carrot cake!
Nutritional Information (Per Serving):
(Based on 12 servings)
- Calories: 280 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 7g
- Fiber: 3g
- Net Carbs: 4g
- Protein: 6g
- Sugars: 2g
Special Tips: 💡
- For Soft & Fluffy Rolls – Let the dough rest for a few minutes after mixing to make it easier to handle and roll out.
- Avoid Overbaking – Bake just until golden brown to keep them moist and tender—overbaking can make them dry.
- Perfect Cinnamon Filling – Mix butter, cinnamon, and a keto-friendly sweetener for a rich, gooey center. Adding a pinch of salt enhances the flavor!
- Easy Rolling Hack – Roll the dough between two sheets of parchment paper to prevent sticking.
- Best Glaze Ever – Use cream cheese, powdered erythritol, and vanilla for a luscious, sugar-free frosting. For a thinner glaze, add a splash of almond milk or heavy cream.
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