Keto Carrot Cake

Course: Dessert

Cuisine: American

Keyword: keto carrot cake bars

Prep Time: 50minutes minutes

Cook Time: 25minutes minutes

Total Time: 1hour hour 15minutes minutes

Servings: 16 servings

Calories: 320kcal


Carrot Cake

  • 2 cups pecan flour/almond flour See Notes
  • ⅓ cup coconut flour
  • ⅓ cup unflavoured whey protein powder or egg white protein powder
  • 1 tablespoon baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 4 large eggs
  • ½ cup avocado oil or another neutral oil
  • ½ cup Swerve Brown
  • ½ cup Swerve Granular
  • 1½ cups finely grated carrot lightly packed
  • 1½ teaspoon vanilla extract
  • ⅓ cup chopped pecans

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • ¾ cup powdered Swerve Sweetener
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream room temperature


  • ¼ cup chopped pecans
  • 1 tablespoon finely grated carrot



  • Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
  • In a medium bowl, whisk together the pecan flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
  • In a large bowl, beat the eggs and oil with the sweeteners until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
  • Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
  • Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
  • Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Cream Cheese Frosting

  • In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the sweetener and vanilla extract until well combined. 
  • Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

To assemble

  • Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
  • Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
  • Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.


Notes on pecan flour: Some pecan flours are more dry than others. Amoretti used to sell a really good one but it’s now unavailable. All the others I have tried result in a drier texture so I actually recommend using half almond flour and half pecan flour. 

Nutrition Facts

Keto Carrot Cake Recipe

Amount Per Serving (1 slice)

Calories 320Calories from Fat 294

% Daily Value*

Fat 32.7g50%

Carbohydrates 6.3g2%

Fiber 3g12%

Protein 6.2g12%

* Percent Daily Values are based on a 2000 calorie diet.

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