I love that these bars deliver everything I want from a traditional carrot cake—moist texture, sweet flavor, and creamy frosting—without all the sugar and carbs. The almond and coconut flour combo keeps them low-carb and gluten-free, while the warm spices and grated carrots bring in that classic carrot cake flavor. They’re simple to make, store well, and taste even better the next day. Whether I serve them chilled or warm, they’re a go-to dessert when I want something comforting and keto.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bars: almond flour coconut flour Erythritol ground cinnamon ground nutmeg ground ginger baking powder salt eggs almond milk liquid coconut oil vanilla extract grated carrots walnuts or pecans
For the frosting: cream cheese unsalted butter powdered Erythritol vanilla extract salt
Directions
I begin by preheating the oven to 350°F and lining a baking dish with parchment paper for easy removal later.
In a mixing bowl, I whisk together the almond flour, coconut flour, Erythritol, baking powder, salt, cinnamon, nutmeg, and ginger. These dry ingredients give the bars their structure and warm spice.
In a separate bowl, I combine the wet ingredients: eggs, almond milk, coconut oil, and vanilla extract. I whisk them together until smooth.
Then, I mix the wet and dry ingredients until a thick batter forms. I gently fold in the finely grated carrots and chopped nuts.
I pour the mixture into the lined pan and spread it evenly. I bake the bars for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I allow the bars to cool completely before adding the frosting.
To make the frosting, I beat the softened cream cheese and butter together until smooth. Then I add the powdered Erythritol, vanilla, and a pinch of salt, and continue beating until it’s light and fluffy.
I spread the frosting evenly over the cooled bars, then refrigerate them for a bit to let the frosting set before slicing and serving.
Servings and timing
This recipe makes 12 bars. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
Sometimes I like to add unsweetened shredded coconut or a pinch of ground cloves for extra depth. If I want a dairy-free version, I swap the cream cheese and butter with vegan alternatives and the result is still rich and creamy. I’ve also tried using chopped pecans instead of walnuts for a nuttier bite. For an extra treat, I drizzle keto-friendly maple syrup or sprinkle crushed nuts on top of the frosting.
Storage/Reheating
I store these bars in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I wrap each bar individually in plastic wrap and freeze them for up to 2 months. To serve, I let them thaw in the fridge or on the counter until soft.
FAQs
Can I use only coconut flour for these bars?
I don’t recommend using only coconut flour because it absorbs a lot of liquid and changes the texture. A blend of almond and coconut flour works best for keeping the bars moist and balanced.
Are carrots keto-friendly?
Yes, in moderation. I use a small amount in this recipe to keep the carbs low while still enjoying the natural sweetness and texture carrots bring.
Can I make these bars dairy-free?
Yes, I’ve made these with vegan cream cheese and dairy-free butter, and they still come out delicious. Coconut oil in the batter keeps the texture rich without dairy.
Can I serve these bars warm?
I prefer them chilled, especially because of the cream cheese frosting, but they’re also tasty slightly warmed—just be sure the frosting isn’t melted too much.
How can I enhance the flavor even more?
I sometimes add a pinch of ground cloves or cardamom to the batter, or top with chopped toasted nuts for crunch and richness.
Conclusion
These Keto Carrot Cake Bars are a perfect way to enjoy a classic dessert while staying low-carb. They’re moist, spiced, and topped with a creamy frosting that’s hard to resist. I love how easy they are to make and how well they hold up in the fridge or freezer. Whether I’m craving a sweet treat for myself or sharing them at a gathering, these bars always impress.
