Here’s a soft, moist Keto Carrot Cake Bars recipe with rich cream-cheese frosting 🥕🍰
No sugar, no grains — classic carrot cake flavor!
🥕 Keto Carrot Cake Bars
Ingredients
Cake
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1½ cups almond flour
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¼ cup coconut flour
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¾ cup powdered erythritol or monk fruit
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1½ tsp baking powder
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1½ tsp cinnamon
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¼ tsp nutmeg
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Pinch of salt
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3 large eggs
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½ cup melted butter (or coconut oil)
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1 tsp vanilla extract
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1 cup finely grated carrots
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¼ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
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6 oz cream cheese, softened
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¼ cup butter, softened
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½ cup powdered erythritol
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
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Dry ingredients: Whisk almond flour, coconut flour, sweetener, baking powder, spices, and salt.
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Wet ingredients: Beat eggs, butter, and vanilla.
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Combine wet + dry until smooth.
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Fold in grated carrots and nuts.
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Bake for 25–30 minutes, until toothpick comes out clean.
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Cool completely.
Frosting
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Beat cream cheese and butter until fluffy.
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Add sweetener and vanilla; beat smooth.
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Spread over cooled bars.
Tips
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Use finely grated carrots (food processor works best).
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Don’t overbake — keto cakes dry fast.
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Chill bars 30 minutes for clean slices.
Storage
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Fridge: 5 days
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Freezer: 2 months (slice first)
Approx Macros (per bar, 12 bars)
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Calories: ~220
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Fat: 19g
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Protein: 6g
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Net Carbs: ~3g
