Ingredients
Method
- Preheat the oven to 325ºF and grease a 9x9 inch metal baking pan well.
- In a large bowl, beat the cream cheese until smooth, then beat in the powdered sweetener. Add the whipping cream and vanilla extract and beat until well combined.
- In another large bowl, whisk together the melted butter and brown sugar replacement, breaking up any clumps. Stir in the large egg and vanilla extract. Add the almond flour, baking powder, ground cinnamon, ground ginger, ground cloves, and salt. Stir in the shredded carrot until well combined.
- Spread about two thirds of the carrot cake mixture in the bottom of the prepared pan, then spread on the cream cheese mixture. Dollop the remaining cake mixture overtop and swirl lightly with a knife.
- Bake for 35 to 45 minutes, until the edges are set but the center still jiggles slightly. Remove and let cool, then chill at least 1 to 2 hours to firm up.
Notes
- For the creamiest cheesecake swirl, ensure your cream cheese is fully softened to avoid lumps. I found that leaving it on the counter for at least an hour before starting makes a huge difference.
- Don't overmix the batter once the almond flour is added; gentle folding ensures a tender crumb.
- To achieve that perfect jiggly center, bake until the edges are set but the middle still has a slight give. This prevents dry bars. Once, I baked them too long and they lost some of their signature moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the batter once the almond flour is added; gentle folding ensures a tender crumb.
- To achieve that perfect jiggly center, bake until the edges are set but the middle still has a slight give. This prevents dry bars. Once, I baked them too long and they lost some of their signature moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.