Description
These moist and spiced keto carrot cake bars are made with almond flour and topped with creamy frosting—perfect for low-carb dessert lovers.
Ingredients
Bars
1½ cups almond flour
½ cup coconut flour
¾ cup erythritol
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 tsp baking powder
¼ tsp salt
3 large eggs
½ cup almond milk
½ cup liquid coconut oil
1 tsp vanilla extract
1½ cups grated carrot
½ cup chopped walnuts or pecans
Cream Cheese Frosting
8 oz cream cheese
¼ cup unsalted butter
⅓ cup powdered erythritol
1 tsp vanilla extract
Pinch of salt
Instructions
Cake Bars
Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper.
In a mixing bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, baking powder, and salt.
In another bowl, beat together the eggs, almond milk, coconut oil, and vanilla extract.
Combine the wet and dry ingredients, mixing until a smooth batter forms.
Gently fold in the grated carrots and chopped nuts.
Pour the batter into the prepared pan and smooth out the top.
Bake for 22–25 minutes or until a toothpick comes out clean.
Let the cake cool completely before frosting.
Frosting
Beat cream cheese and butter together until smooth.
Add powdered erythritol, vanilla extract, and a pinch of salt. Beat again until creamy.
Spread evenly over the cooled cake.
Chill in the refrigerator for at least 30 minutes before slicing into bars.
Notes
Do not overbake or the bars may dry out.
Grate carrots finely for a better texture.
Chill completely before frosting to prevent melting.
Add a pinch of ground cloves for deeper spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Oven-Baked
- Cuisine: American
