🥕 Keto Carrot Cake (Low-Carb, Gluten-Free & Moist!)

Breakfast

This soft and tender keto carrot cake is everything you want in a classic dessert—moist, perfectly spiced, and generously frosted with rich cream cheese icing—all while keeping it low-carb, gluten-free, and keto-friendly. Whether you’re celebrating a special occasion or just craving something sweet, this is the low-carb carrot cake recipe you’ll come back to again and again!

✨ Ingredients

For the Cake:

  • 🥜 4 cups fine almond flour

  • 🍬 ½ cup granulated sweetener (like Lakanto Classic Monkfruit)

  • 🥕 1 cup shredded carrots, packed

  • 🥚 4 large eggs (or flax eggs for a vegan version)

  • 🧂 2 tbsp baking powder

  • 🧂 1 tsp salt

  • 🌿 Optional: 1 tsp pure vanilla extract, pinch of cinnamon, and a handful of chopped walnuts for crunch

For the Cream Cheese Frosting:

  • 8 oz cream cheese (or vegan cream cheese)

  • 4 oz unsalted butter (or vegan butter)

  • 2 cups powdered monkfruit sweetener

  • 1 tsp vanilla extract

  • Splash of milk (any kind) if needed for smoother texture

🧁 Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

  2. Mix the batter: In a large bowl, combine all the cake ingredients and stir until well incorporated.

  3. Divide & flatten: Spread the batter evenly into the pans. Use an extra piece of parchment paper to gently press the batter down for smooth, even layers.

  4. Bake for about 20 minutes, or until a toothpick inserted comes out clean.

  5. Cool completely in the pans before attempting to remove the cakes to avoid cracking or breaking.

  6. Frost & assemble: Once cooled, run a knife around the edges, carefully remove the cakes, and frost with your prepared cream cheese frosting.

🎂 Frosting Instructions

  1. Let the cream cheese and butter soften at room temperature.

  2. Beat together with powdered monkfruit and vanilla extract until smooth.

  3. Add a small splash of milk (almond, coconut, etc.) if needed to reach your desired consistency.

🕒 Prep & Nutrition

  • Prep Time: 5 minutes

  • Cook Time: 20 minutes

  • Total Time: 25 minutes

  • Servings: 8–12 slices

  • Calories: ~180 per slice

  • Net Carbs: 3g

  • Fat: 15g

  • Protein: 6g

💡 Tips & Variations

  • 🧡 Add pecans or walnuts for a nutty crunch.

  • 🍋 Mix in a bit of lemon zest to brighten the flavor.

  • ❄️ Store leftovers in the fridge for up to 5 days or freeze slices individually for a quick treat anytime.

📌 Save It, Share It, Bake It!

This Keto Carrot Cake is perfect for birthdays, Easter, or any time you want a healthy dessert that feels indulgent but keeps your macros on track. Don’t forget to pin this recipe or share it with a fellow keto foodie!

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