Keto Carrot Cake Bars
These moist, spiced bars, crowned with creamy frosting, are deliciously healthy and satisfying!
Ingredients
For the Carrot Cake Bars
- 2 cups almond flour
- 1 cup carrots finely shredded
- 0.5 cup heavy cream
- 0.5 cup butter melted
- 0.5 cup erythritol sweetener granulated
- 0.33 cup erythritol sweetener granulated
- 3 whole eggs
- 1.5 teaspoons baking powder
- 1 teaspoon blackstrap molasses (optional)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon vanilla extract
- salt Pinch
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.5 cup butter room temperature
- 0.67 cup powdered erythritol sweetener
- 0.25 cup heavy cream or as needed
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- chopped toasted walnuts Optional, for the topping
Instructions
- To Make Keto Carrot Cake Bars:
- 1. Preheat your oven to 350°F (175°C).
- 2. In a large bowl, whisk together the almond flour, baking powder, ground cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
- 3. In a separate bowl, combine the eggs, melted butter, heavy cream, sweeteners, vanilla extract, and the optional blackstrap molasses. Mix thoroughly until smooth.
- 4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; avoid overmixing.
- 5. Fold in the finely shredded carrots using a spatula.
- 6. Line an 8x8 inch baking pan with parchment paper and lightly spray with cooking oil (like coconut oil). Pour the batter into the prepared pan.
- 7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- To Make the Sugar-Free Cream Cheese Frosting:
- 1. In a mixing bowl, combine the softened cream cheese and room temperature butter. Whip with a hand mixer until light and fluffy.
- 2. Add the heavy cream, powdered sweetener, and vanilla bean paste (or extract). Continue mixing until the frosting is smooth and has a perfect spreadable consistency. Add a little more heavy cream if needed to reach your desired texture.
- Assemble and Serve:
- 1. Once the carrot cake is completely cool, spread the cream cheese frosting evenly over the top.
- 2. Cut into 12 bars. For an extra crunch, sprinkle with optional chopped toasted walnuts.
Notes
Store any leftover bars in an airtight container in the fridge for several days, or freeze for longer storage.
Nutrition (per serving): Calories: 359, Total Carbs: 7g, Net Carbs: 5g, Fats: 34g, Protein: 7g, Fiber: 2g
