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This Keto Carrot Cake is perfect all year round! It’s great for any special occasion like Easter, Thanksgiving and Holiday Season, or when you simply feel like having a slice of keto-friendly coffee cake - just because we all need a little guilt-free treat from time to time. It’s one of those keto recipes you will want to make over and over again!
The base of the cake is as easy as can be and is made in just one bowl and is as light and fluffy as any cake you’ve ever had. With a delicious cream cheese frosting this will become your go-to low-carb carrot cake recipe.
This recipe uses grated carrots. Although root vegetables are generally a no-no when you follow a keto diet, you can use a small amount and still stay within your carb intake. Just keep in mind that if you are trying to lose weight, you should avoid eating too many keto treats and they can stall your weight loss.
Note: Sweeteners can be used to taste. If you prefer your cake less sweet, reduce the sweeteners to half. Keep in mind that the sweetness of Erythritol is about 70% of sugar, while Swerve is as sweet as sugar.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs4.9 grams
Protein8 grams
Fat27.7 grams
Calories295 kcal
Calories from carbs 7%, protein 11%, fat 82%
Total carbs7.9 gramsFiber3 gramsSugars3.6 gramsSaturated fat9.2 gramsSodium236 mg(10% RDA)Magnesium61 mg(15% RDA)Potassium245 mg(12% EMR)
Ingredients (makes 16 servings)
Cake:
Frosting:
- 1 cup full-fat cream cheese (240 g/ 8.5 oz)
- 1 cup powdered Erythritol or Swerve (160 g/ 5.6 oz)
- 1/3 cup heavy whipping cream (80 ml/ 2.8 fl oz)
- 1/2 cup pecan pieces, divided (55 g/ 1.9 oz)
Instructions
- Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper.
- In a large bowl mix together the almond flour, 1 1/4 cups powdered powdered sweetener, baking powder, cinnamon and salt. Stir in the eggs, melted butter, almond milk and vanilla and mix until smooth.
- Stir in the carrots and pecans.
- Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean (be careful not to overcook).
- Remove from oven and let cool completely before frosting.
- For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered sweetener and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
- Frost the cake with the icing using an offset spatula.
- Sprinkle the remaining pecans over the top and serve.
Store covered and chilled for up to 7 days.
Ingredients
Instructions
- Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper.
- In a large bowl mix together the almond flour, 1 1/4 cups powdered powdered sweetener, baking powder, cinnamon and salt. Stir in the eggs, melted butter, almond milk and vanilla and mix until smooth.
- Stir in the carrots and pecans.
- Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean (be careful not to overcook).
- Remove from oven and let cool completely before frosting.
- For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered sweetener and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
- Frost the cake with the icing using an offset spatula.
- Sprinkle the remaining pecans over the top and serve.
Store covered and chilled for up to 7 days.
Nutrition (per serving, 1 slice)
Calories295kcal
Net Carbs4.9g
Carbohydrates7.9g
Protein8g
Fat27.7g
Saturated Fat9.2g
Fiber3g
Sugar3.6g
Sodium236mg
Magnesium61mg
Potassium245mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4.9 g | 8 g | 27.7 g | 295 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.7 g | 9 g | 101 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.4 g | 1.8 g | 27 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0 g | 1 kcal |
| Carrot, fresh |
| 1 g | 0.1 g | 0 g | 6 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Pecans, nuts |
| 0.1 g | 0.3 g | 2.5 g | 24 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.1 g | 0.1 g | 1.9 g | 18 kcal |
| Pecans, nuts |
| 0.1 g | 0.3 g | 2.5 g | 24 kcal |
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