Keto Carrot Cake Bars: Guilt-Free Bliss
Keto carrot cake: bake these moist and flavorful bars with a creamy cheesecake swirl. Perfect for a low-carb treat, simple to prepare and truly satisfying.
Ingredients
- 8 ounces cream cheese, softened
- 1/3 cup powdered sweetener
- 2 tbsp whipping cream
- 1/2 cup butter, melted
- 2/3 cup brown sugar replacement
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup shredded carrot
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.