Keto Carrot Cake Cheesecake Bars

If you love carrot cake and creamy cheesecake, you do not have to pick just one today.

I decided to put both together to make these keto carrot cake cheesecake bars, and the result is wonderful.

Traditional carrot cake is packed with sugar and white flour, which can quickly push you away from your health goals.

This version stays completely low carb and keto friendly by using simple grain free swaps instead.

You get the warm spices and rich cream cheese in every single bite without any sugar crash later.

Why You’ll Love This Recipe

Two Desserts in One – You get spiced carrot cake and rich, velvety cheesecake layered together in every single bite.

Amazing Texture Contrast – Soft, moist cake and crunchy walnuts pair beautifully with the smooth, creamy cheesecake center.

Real Bakery Spices – Cinnamon, nutmeg, and ginger bring deep, cozy flavor without adding loads of unwanted sugar.

Completely Keto Friendly – Almond flour and sugar-free sweeteners keep this treat perfectly aligned with your low carb lifestyle.

Recipe Ingredients

For the Carrot Cake Layer

• 1 1/4 cups Almond Flour
• 1/2 cup Brown Erythritol Sweetener
• 1 tsp Baking Powder
• 1 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Ground Ginger
• 1/4 tsp Salt
• 2 large Eggs
• 1/4 cup Butter, Melted
• 1 tsp Vanilla Extract
• 3/4 cup Finely Grated Carrots
• 1/3 cup Chopped Walnuts

For the Cheesecake Layer

• 12 oz Cream Cheese, Softened
• 1/3 cup Powdered Erythritol
• 1 large Egg
• 1/4 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 tsp Lemon Juice

How To Make

Step 1

Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Whisk together the almond flour, brown sweetener, baking powder, cinnamon, nutmeg, ginger and salt. Stir in the eggs, melted butter and vanilla until smooth.

Step 3

Fold the grated carrots and walnuts into the batter. Spread about two thirds of it evenly in the pan.

Step 4

Beat the cream cheese and powdered erythritol until completely smooth. Add the egg, sour cream, vanilla and lemon juice and mix on low just until combined.

Step 5

Pour the cheesecake mixture over the carrot cake layer. Drop spoonfuls of the remaining carrot cake batter on top and swirl lightly with a skewer.

Step 6

Bake for 35 to 40 minutes, until the edges are set and the center has only a slight jiggle.

Step 7

Cool to room temperature, then chill for at least 3 hours. Lift out and slice into 16 bars.

Tips

Squeeze the Grated Carrots

Carrots hold a surprising amount of liquid inside them. I recommend pressing your grated carrots firmly between paper towels before you stir them into the bowl.

A low carb almond flour batter cannot soak up extra water the way traditional wheat flour does. Getting rid of that excess moisture keeps your bottom layer soft without becoming soggy or gummy.

Bring the Cream Cheese to Room Temperature

Make sure your cream cheese sits on the counter until it is completely soft to the touch. If it is even slightly chilled, it will leave tiny white lumps throughout your filling.

You will be tempted to mix it longer to smooth those lumps out, but that adds unwanted air. Soft cream cheese blends smoothly in just a few seconds.

Mix the Cheesecake on Low Speed

Always keep your electric mixer on the lowest speed once you add the egg to the filling.

Beating in too much air causes the cheesecake layer to puff up tall in the oven and then sink and crack in the center as it cools. A gentle mix gives you that dense and creamy texture you want.

More Recipes

• Keto Carrot Cake
• Keto Cinnamon Roll Cheesecake
• Keto Sopapilla Cheesecake Bars
• Low Carb Carrot Cake Cupcakes
• Low Carb Pumpkin Cheesecake Bars

Frequently Asked Questions

Should I squeeze the moisture out of the grated carrots?

No, you do not need to squeeze or blot the carrots before adding them. The natural moisture helps hydrate the almond flour and keeps the cake layer soft and tender.