Keto Carrot Cake Bars with Cream Cheese Frosting 😍
Ingredients:

Keto Carrot Cake Bars:

  • 2 cups almond flour (or a mix of almond flour and coconut flour, 1.5 cups almond flour + 1/4 cup coconut flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1/2 cup erythritol or another keto-friendly sweetener (like monk fruit or stevia blend)
  • 1/4 cup brown sugar substitute (like Swerve Brown)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (lower the amount slightly to reduce carbs)
  • 1/4 cup unsweetened crushed pineapple, drained (optional, for flavor but it adds a few carbs)
  • 1/2 cup chopped walnuts (optional)

Keto Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 to 3/4 cup powdered erythritol (adjust to taste)
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour (or almond flour and coconut flour), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Cream Butter and Sweeteners: In a large bowl, beat the softened butter with the erythritol and brown sugar substitute until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in Carrots and Pineapple (optional): Fold in the grated carrots and optional unsweetened crushed pineapple and walnuts. (Note: Use the pineapple sparingly as it adds some carbs.)
  7. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  8. Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered erythritol, one spoonful at a time, and beat until smooth. Stir in vanilla extract.
  9. Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
  10. Serve: Cut into bars and serve.

Nutrition Information (Approximate per bar):
Calories: 200-250 kcal
Net Carbs: 3-5g
Fat: 20g
Protein: 5g

Tips:

  • Almond Flour & Coconut Flour: These low-carb flours are keto staples. Almond flour provides moisture and richness, while coconut flour helps with texture.
  • Sweeteners: Erythritol and other keto-friendly sweeteners are used to replace sugar while keeping the recipe low-carb.
  • Carrots & Pineapple: Carrots contain some carbs, so use them in moderation. Pineapple adds flavor but increases carbs slightly, so consider leaving it out or using it sparingly.
  • Cream Cheese Frosting: The keto-friendly frosting uses powdered erythritol instead of powdered sugar, making it both low-carb and delicious.

Enjoy your keto-friendly Carrot Cake Bars with the creamy, tangy frosting—perfect for satisfying your sweet tooth while staying low-carb!