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–+ servings

Keto Carrot Cake Cheesecake Bars

Enjoy the perfect pairing of two classic desserts in every bite. This crowd-pleasing treat is low carb and keto friendly.
Keto Carrot Cake Cheesecake Bars
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 bars
Calories 198 kcal
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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

Equipment

  • 8x8 inch baking pan
  • skewer
  • hand mixer

Instructions
 

  • Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
  • Whisk together the almond flour, brown sweetener, baking powder, cinnamon, nutmeg, ginger and salt. Stir in the eggs, melted butter and vanilla until smooth.
  • Fold the grated carrots and walnuts into the batter. Spread about two thirds of it evenly in the pan.
  • 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.
  • 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.
  • Bake for 35 to 40 minutes, until the edges are set and the center has only a slight jiggle.
  • Cool to room temperature, then chill for at least 3 hours. Lift out and slice into 16 bars.

Nutrition

Serving: 1servingCalories: 198kcalCarbohydrates: 4gProtein: 5gFat: 18g
Keyword carrot cake bars, keto dessert, low carb
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