Keto Carrot Cake Bars

Here’s a soft, moist Keto Carrot Cake Bars recipe with rich cream-cheese frosting 🥕🍰
No sugar, no grains — classic carrot cake flavor!

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🥕 Keto Carrot Cake Bars

Ingredients

Cake

• 1½ cups almond flour

• ¼ cup coconut flour

• ¾ cup powdered erythritol or monk fruit

• 1½ tsp baking powder

• 1½ tsp cinnamon

• ¼ tsp nutmeg

• Pinch of salt

• 3 large eggs

• ½ cup melted butter (or coconut oil)

• 1 tsp vanilla extract

• 1 cup finely grated carrots

• ¼ cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

• 6 oz cream cheese, softened

• ¼ cup butter, softened

• ½ cup powdered erythritol

• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.

2. Dry ingredients: Whisk almond flour, coconut flour, sweetener, baking powder, spices, and salt.

3. Wet ingredients: Beat eggs, butter, and vanilla.

4. Combine wet + dry until smooth.

5. Fold in grated carrots and nuts.

6. Bake for 25–30 minutes, until toothpick comes out clean.

7. Cool completely.

Frosting

1. Beat cream cheese and butter until fluffy.

2. Add sweetener and vanilla; beat smooth.

3. Spread over cooled bars.

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Tips

• Use finely grated carrots (food processor works best).

• Don’t overbake — keto cakes dry fast.

• Chill bars 30 minutes for clean slices.

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Storage

• Fridge: 5 days

• Freezer: 2 months (slice first)

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Approx Macros (per bar, 12 bars)

• Calories: ~220

• Fat: 19g

• Protein: 6g

• Net Carbs: ~3g