For those following a ketogenic lifestyle, the desire for a sweet treat doesn't have to be a source of guilt. This keto carrot cake cheesecake recipe offers a delightful solution, allowing you to indulge in a classic dessert combination without compromising your dietary goals. This recipe delivers a low-carb, gluten-free pleasure that is nearly indistinguishable from traditional carrot cake.
Why This Recipe Works
This recipe stands out for several reasons:
- Authentic Carrot Cake Flavor: By using real, grated carrots, the cake achieves an authentic carrot cake flavor while also benefiting from the moisture the carrots provide.
- No Coconut Flour: Unlike some keto cake recipes that use coconut flour, which can result in a dense texture, this recipe relies on almond flour for a lighter, spongier result.
- No Artificial Flavoring: Eschewing carrot cake flavoring extracts in favor of real carrots ensures a natural and delicious taste.
Ingredients and Preparation
This keto carrot cake cheesecake involves two primary components: the carrot cake base and the cheesecake layer, finished with a creamy frosting.
Carrot Cake Base
Ingredients:
- Almond flour
- Ground pecans (optional, can be substituted with other nuts or omitted)
- Coconut flour
- Sweetener (erythritol, Stevia, or your preferred keto-friendly option)
- Salt
- Baking powder
- Baking soda
- Melted butter (or coconut oil)
- Eggs (room temperature)
- Vanilla extract
- Cinnamon
- Almond milk
- Lemon zest
- Lemon juice
- Shredded carrots
- Pecans or walnuts (chopped, for adding to the batter)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a cake pan (one large circle cake pan or two 6-inch pans) or line it with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, ground pecans (if using), coconut flour, sweetener, salt, baking powder, and baking soda.
- Incorporate Wet Ingredients: Add the melted butter, eggs, vanilla extract, cinnamon, almond milk, lemon zest, and lemon juice to the dry ingredients.
- Blend: Mix the wet and dry ingredients until well combined.
- Add Carrots and Nuts: Gently fold in the shredded carrots and chopped pecans or walnuts.
- Bake: Pour the batter into the prepared cake pan, filling it halfway. Bake for 22-30 minutes, or until a toothpick inserted into the center comes out clean. (22-25 minutes for 6-inch pans and 25-30 minutes for 8-inch).
- Cool: Once baked, run a knife around the edges to loosen the cake. Flip it onto a wire rack to cool completely.
Cheesecake Layer
Ingredients:
- Cream cheese (softened)
- Heavy whipping cream
- Powdered allulose (or other powdered keto-friendly sweetener)
- Lemon zest
- Lemon juice
- Vanilla extract
- Egg
Instructions:
- Beat Cream Cheese: In a mixing bowl, beat the cream cheese until smooth.
- Mix Other Ingredients: In a separate bowl, mix together the heavy whipping cream, powdered allulose, lemon zest, lemon juice, and vanilla extract until stiff peaks form. Be careful not to overmix.
- Combine Creams: Gently fold the whipped cream mixture into the cream cheese until well combined.
- Assemble: Spread the cheesecake mixture evenly over the cooled carrot cake base.
- Refrigerate: Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Keto Cream Cheese Frosting
Ingredients:
- Cream cheese (softened)
- Butter (softened)
- Powdered Swerve (or other powdered keto-friendly sweetener)
- Vanilla extract
- Sour cream (or plain yogurt, such as Two Good Yogurt)
- Heavy cream
Instructions:
- Whip Ingredients: In a mixing bowl, whip together the cream cheese, butter, vanilla extract, and sour cream until smooth.
- Add Sweetener: Gradually add the powdered sweetener and continue to whip for another 2-3 minutes, or until the frosting is light and fluffy.
Assembly and Finishing Touches
- Frost the Cake: Once the cheesecake has set, spread the keto cream cheese frosting evenly over the top and sides.
- Garnish (Optional): Decorate with chopped pecans, lemon zest, or orange zest for a vibrant and flavorful finish.
Tips for Success
- Room Temperature Ingredients: Using room temperature eggs and butter is crucial for achieving the best texture in both the cake and the frosting.
- Don't Overmix: When mixing the cheesecake filling, be careful not to overmix the egg, as this can change the texture.
- Cool Completely: Allow the carrot cake base to cool completely before adding the cheesecake layer to prevent it from melting.
- Sweetener Adjustments: Keto sweeteners are not all the same, so adjust the amount to your preference, tasting as you go.
- Weigh Dry Ingredients: For accuracy, weigh your dry ingredients rather than using cup measurements.
Variations and Substitutions
- Nuts: Feel free to use any kind of nut you like on top, or omit them altogether.
- Flour: If you need a substitute for almond flour, you can use sunflower seed flour or a gluten-free all-purpose blend.
- Yogurt: You can use plain yogurt instead of sour cream in the frosting.
- Spices: Adjust the spices to your liking. Nutmeg, ginger, or allspice can be added for extra warmth.
- Cupcakes: This recipe can also be used to make carrot cake cupcakes. Simply pour the batter into a muffin tin lined with paper liners and bake for a shorter time (12-15 minutes).
Storage
Keto cakes tend to dry out faster than traditional cakes, so it's important to store the carrot cake in an airtight container in the refrigerator or at room temperature to extend its shelf life. The carrots in this recipe help to keep the cake moist. You can also freeze the cake unfrosted.
Can You Have Carrots on Keto?
Don't be afraid of carrots on the keto diet. They are loaded with fiber and vitamins. Sure, they might have carbs, but they are okay to consume on the ketogenic diet in small quantities. This keto carrot cake recipe only uses 1 cup of shredded carrots for the entire cake!
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide
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tags: #keto #carrot #cake #cheesecake #recipe