Description
A delicious dessert that combines the rich flavors of traditional carrot cake with the creamy goodness of cheesecake, perfect for a keto lifestyle.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ½ cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 1 medium carrot)
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ½ cup chopped walnuts (optional)
Instructions
- Prepare the crust by combining almond flour, baking powder, ground cinnamon, ground nutmeg, and salt in a mixing bowl. Set aside.
- Make the carrot cake layer by beating eggs, erythritol, and vanilla extract until light and fluffy. Gradually add the dry ingredients and fold in grated carrots and walnuts.
- Prepare the cheesecake layer by beating cream cheese until smooth, then adding sour cream, lemon juice, and vanilla extract. Mix until well blended.
- Assemble the layers by pouring the carrot cake batter into a greased 9-inch springform pan and spreading the cheesecake mixture evenly on top.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely and then chill in the refrigerator for at least 2 hours before serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Grate carrots finely for even blending into the batter.
- Avoid overmixing to maintain a light texture.
- Check for doneness a few minutes before the suggested baking time.
- Prep Time: 20-25 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
