Keto Carrot Cake Cheesecake

Indulge in a guilt-free dessert with this Keto Carrot Cake Cheesecake—a delicious fusion of two beloved treats! The moist, spiced carrot cake layer pairs perfectly with a rich, creamy cheesecake, all topped with a smooth, keto-friendly cream cheese frosting. Whether you’re following a ketogenic diet or simply looking for a low-carb dessert option, this cake is a decadent way to satisfy your sweet tooth without breaking your diet.

Ingredients:

Carrot Cake Layer:

• 1/2 cup butter, melted
• 1/2 cup erythritol (monkfruit sweetener)
• 1/2 teaspoon liquid Stevia
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup shredded carrot
• 2/3 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• Pinch of salt

Cheesecake Layer:

• 16 ounces cream cheese, softened
• 2 tablespoons erythritol (monkfruit sweetener)
• 1/2 teaspoon liquid Stevia
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice

Frosting:

• 2 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered Swerve (or your preferred powdered keto sweetener)
• 2 tablespoons heavy cream
• Optional: Chopped pecans or walnuts for garnish

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

1. Prepare the Carrot Cake Layer:

• In a large mixing bowl, combine the melted butter, erythritol, liquid Stevia, eggs, vanilla extract, and shredded carrot. Mix well until the ingredients are fully incorporated.
• Add the almond flour, coconut flour, ground cinnamon, baking soda, and a pinch of salt to the wet mixture. Stir until a smooth batter forms.
• Pour the carrot cake batter into the prepared springform pan, spreading it out evenly.

1. Prepare the Cheesecake Layer:

• In another large bowl, beat the softened cream cheese with the erythritol and liquid Stevia until smooth and creamy.
• Add in the eggs, vanilla extract, and lemon juice, continuing to beat until the mixture is fully combined and smooth.
• Pour the cheesecake batter over the carrot cake layer in the pan, spreading it evenly.

1. Bake the Cake:

• Bake the layered cake in the preheated oven for 40-50 minutes, or until the center is set and a toothpick inserted comes out clean. If the cheesecake layer begins to brown too quickly, cover the pan with foil to prevent over-browning.
• Once baked, allow the cake to cool to room temperature, then refrigerate for at least 4 hours or overnight to let the flavors meld and the cheesecake fully set.

1. Prepare the Frosting:

• In a medium bowl, beat the softened cream cheese and butter until smooth. Add in the powdered Swerve, vanilla extract, and heavy cream, beating until the frosting is light, fluffy, and spreadable.
• Once the cheesecake has chilled, frost the top with the cream cheese frosting. Garnish with chopped pecans or walnuts, if desired.

1. Serve:

• Slice and enjoy this deliciously indulgent, keto-friendly dessert!

Tips:

• Sweetness Levels: Adjust the amount of sweetener according to your taste preferences. You can add more or less erythritol or Stevia based on how sweet you like your desserts.
• Carrot Shredding: Use finely shredded carrots to ensure they incorporate well into the cake batter and maintain the cake’s smooth texture.
• Frosting Consistency: If your frosting is too thick, add a little more cream to reach your desired consistency. If it’s too thin, add a bit more powdered Swerve to thicken it up.
• Storage: Store leftovers in the refrigerator for up to a week. The flavors often improve after a day or two, making this a great make-ahead dessert.

This Keto Carrot Cake Cheesecake is the perfect combination of flavors and textures, providing a satisfying dessert option that fits perfectly into a low-carb lifestyle!