Here’s a super moist, warmly spiced, low-carb Keto Carrot Cake Bars recipe — soft, cakey, and topped with a creamy keto cream cheese frosting. Perfect for snacks, dessert, or meal prep!
🥕✨ Keto Carrot Cake Bars
Ingredients (Makes 12 bars)
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granular sweetener (erythritol, allulose, or monkfruit)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- Pinch of salt
Wet Ingredients
- 3 large eggs
- 1/3 cup melted butter or coconut oil
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/4 cups finely grated carrots (packed — about 2 medium)
- Optional: 1/3 cup chopped pecans or walnuts
🍰 Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/4 cup powdered sweetener
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream (to thin as needed)
👩🍳 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line an 8×8 baking pan with parchment.
2. Mix the Batter
- In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk eggs, melted butter, almond milk, and vanilla.
- Add dry mix into wet mix. Stir gently.
- Fold in grated carrots (and nuts if using).
3. Bake
- Spread batter evenly into the pan.
- Bake 22–28 minutes, or until the center is set and edges are golden.
- Let cool completely before frosting.
4. Make Frosting
Beat cream cheese + butter until smooth.
Add powdered sweetener + vanilla.
Add heavy cream until creamy and spreadable.
5. Frost & Slice
Spread frosting over the cooled cake.
Cut into bars. Store in the fridge for best texture.
⭐ Macros (per bar, approx)
Based on 12 bars:
- Calories: 135–160
- Carbs: 4–5g net
- Protein: 4g
- Fat: 12–14g
