This keto carrot cake with sugar-free cream cheese is spiced and sweet, just like the real thing. Almond flour and coconut flour gives this keto dessert a cake like texture. Moist, and delicious with a cinnamon aroma. A keto carrot cake sure sounds like my sugar free dessert for tonight.
Carrot cake holds a special place with me. Simply because it will always connect me to my father.
I have a story to tell…
In truth, I don’t know much about my dad. Particularly on a personal level. I don’t know his favorite color, tv show, clothing item, or even his favorite sport. But, I do know three food related items to that he adores. He loves my grandmothers mac and cheese. My father at brussel sprouts and cheese religiously while my mother was pregnant with me, or so she says. And he loves Publix carrot cake.
The first carrot cake I’d ever had, I’d shared with him. In Tampa, FL we’d come back home after leaving Publix. After putting the grocery away, my father sat the cake on the counter. A little boy at the time, looking up towards a 6’3″ adult in anticipation of a sweet dessert.
My dad popped the hard plastic container open. The sound from the tightly held fasteners breaking went through the house. Everyone knew what time it was. Being just a few feet away from the counter the smell of cinnamon and sugar icing filled the air.
A brown cake with white icing scraping across only the top. Decorated with a carrot the length of the rectangular cake in orange and green icing. My father spoke on how incredible it was, and how much he loved it. Then, he offered his son a piece. And sharing something my father admired so much, I can say I loved it too.
How to make a keto carrot cake:
Making a cake with a gluten-free flour is anything but easy, or predictable. Gluten-free flours without yeast bake much differently. What makes it so hard is, we expect the texture of our low carb baked goods to be what our brains know as cake. Which sadly is rarely the case.
I’m new to this low carb baking thing! Rather than spending hours or days testing to find the perfect texture. I knew a fellow blogger had to have already done it. In my search of several bloggers I came across Texanerin Baking. This is her paleo recipe I adopted for keto. The bases of the almond flour and coconut flour will be the ratios I use for upcoming cake recipes. It works that well!
I used Lakanto sugar free maple syrup in the place of honey. You guys know that’s my go to brand. It provides the majority of the sweetness with a nice maple, sticky flavor flowing throughout the keto cake.
What ingredients to use for a keto carrot cake?
For the best results I have noticed the list of ingredients below are a must:
- Almond flour (for people without nut allergies)
- Coconut flour
- Sweetener (monk fruit, erythritol, xylitol, stevia, etc.)
- Sugar free maple syrup
In all honesty, I believe I know the secret to moist, delicious, and cake like texture. It is the absence of granulated sweetener. Sweeteners like erythritol and monk fruit create a bulking effect when baked. The maple syrup being a liquid there was no bulking which gave the cake it’s perfect texture. Using simply two tablespoons of brown sugar truvia, it altered the original recipe. Sukrin Gold is another low carb sweetener that has a brown sugar version. Their version is far more keto friendly than Truvia’s. Not too much, but enough to let me know where it was heading.
If you want more sweetness I suggest stevia, liquid monk fruit, or more maple syrup. I’d be careful with the extra sugar free maple syrup to avoid the chemical taste. Along with oversaturating the gluten free flours.
Sugar Free Cream Cheese Icing
The recipe for the sugar free cream cheese icing will soon be in its own blog post. No need to come back here, I’ll make it quick and easy!
I’ve never gotten a recipe right the first time. This being the first, I felt an advancement in my culinary experience.
I’m catching on to this thing!
I guessed with the butter and cream cheese. I wanted the ratio of the cream cheese higher than the butter. Vanilla and heavy cream were a must. Being they give the tang in cream cheese along with the sweetener. I’m sure there are similar recipes, but this is a Sugarless Crystals original.
Using nuts in carrot cake
Some add walnuts, some use pecans. But what about those with a nut allergy?
First, the entire recipe wouldn’t be the best due to almond flour. Second, you want to stay away from anything you are allergic to. It wouldn’t be easy to sub the almond flour for coconut flour because they cook differently.
If you don’t have a tree nut allergy go crazy. The nuts provide a great texture for the keto carrot cake. Walnuts are probably going to be the best and most traditional for a classic carrot cake recipe.
Keto carrot cake is perfect for spring. It’s the best time to make carrot cake! Really cake is perfect anytime of the year. Sweet, smelling maple notes with touches of cinnamon throughout. Fresh walnuts with a tangy sugar free cream cheese icing. I couldn’t get enough of taste testing this cake. I’m certain I gained 5lbs. Don’t judge me!
each slice being 10 slices per cake, Only 5g net carbs per slice!
Net carb 5g
Keto Carrot Cake
Keto Carrot cake
- 1 1/4 cup almond flour (I use this)
- 2 tablespoons Coconut flour (I use this)
- 1/8 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoon brown sugar substitute(optional) (I use this )
- 2 large Eggs
- 1/3 cup liquid coconut oil
- 1/2 cup sugar free maple syrup (I use this)
- 1 teaspoon Vanilla extract (I use this)
- 1/2 teaspoon Liquid stevia (I use this )
- 1 oz carrots(optional)
- 1 oz walnuts
Cream Cheese Icing
- 5 tablespoons butter
- 4 oz Cream Cheese
- 1/4 teaspoon Vanilla extract
- 2-3 tablespoon Powdered sweetener (2 for standard, 3 for extra sweetness I use this)
- 2 tablespoon Heavy cream
Keto carrot cake
- Make sure all liquids are brought to room temperature. Coconut oil should be in liquid state. And eggs should also be room temperature. This avoids the coconut oil from hardening from coldness.
- Dry ingredients combine almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and optional brown sugar alternative sweetener
- Wet ingredients combine eggs, coconut oil, sugar free maple syrup, vanilla extract, stevia
- Combine dry and wet ingredients
- At this point you fold in your optional carrots and your walnuts. Or anything else you'd like to add such as shredded coconut, pecans, etc.
- Bake in oven at 300 degrees F for 20 minutes. Check at the 15 minute time for doneness. Afterward check every 5 minutes to ensure cake doesn't overcook and come out dry. Allow to cool before icing
Sugar free cream cheese icing
- Bring butter and cream cheese to room temperature to ensure their softness.
- Cream butter and cream cheese
- Add in vanilla extract, powdered sweetener, and heavy cream
- Combine until smooth
Net Carb 5g