A wonderfully moist and flavorful keto carrot cake is made with almond flour. A truly easy recipe, it’s a one-layer cake that you can quickly mix by hand.
YUM! I can’t wait to try this Low Carb Carrot Cake with cream cheese frosting!
This elegant Carrot Cake Cheesecake is perfect for any special occasion without breaking your dieting rules.
Ingredients:
For the cake:
Almond flour
Baking powder
Xanthan gum
Oil
Swerve confectioners sugar substitute
Vanilla extract
Eggs
Cinnamon
Shredded carrots
For the icing:
Cream cheese softened
Butter unsalted and softened not melted
Heavy whipping cream at room temperature
Swerve confectioners sugar substitute
Vanilla extract
Chopped walnuts for garnish
How to make Keto Carrot Cake:
Step 1. Preheat the oven to 350 degrees.
Step 2. In a mixing bowl, combine the ingredients for the cake except for the shredded carrots, and blend until smooth.
a.
b.
c.
d.
e.
f.
g.
Step 3. Fold the shredded carrots into the batter.
Step 4. Place the batter into two even sections in two different well-greased cake pans, and bake for 25-30 minutes or until completely cooked through.
Step 5. Let the cakes cool completely.
Step 6. In a mixing bowl, combine the ingredients for the icing except for the chopped walnuts. Beat on high until smooth, creamy and fluffy.
a.
b.
c.
d.
Step 7. Turn the cake pans upside down, and remove the cakes from them.
Step 8. Place one layer of cake on a plate or serving dish, and top with a generous layer of the icing.
Step 9. Add the second layer of cake on top of the iced layer, and use the rest of the icing to cover the entire cake in an even layer.
Step 10. Top with chopped walnuts and serve immediately or refrigerate before serving if desired.
Enjoy!

Keto Carrot Cake
A wonderfully moist and flavorful keto carrot cake is made with almond flour. A truly easy recipe, it’s a one-layer cake that you can quickly mix by hand.
Ingredients
For the cake:
- 2 ½ C. Almond flour
- 2 ½ tsp. Baking powder
- ½ tsp. Xanthan gum
- 1 C. Oil
- ⅔ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- 5 Large eggs
- 2 tsp. Cinnamon
- 1 C. Shredded carrots
For the icing:
- 8 oz. Cream cheese softened
- 6 Tbsp. Butter unsalted and softened not melted
- ¼ C. Heavy whipping cream at room temperature
- ⅓ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- 2 Tbsp. Chopped walnuts for garnish
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the cake except for the shredded carrots, and blend until smooth.
- Fold the shredded carrots into the batter.
- Place the batter into two even sections in two different well-greased cake pans, and bake for 25-30 minutes or until completely cooked through.
- Let the cakes cool completely.
- In a mixing bowl, combine the ingredients for the icing except for the chopped walnuts. Beat on high until smooth, creamy and fluffy.
- Turn the cake pans upside down, and remove the cakes from them.
- Place one layer of cake on a plate or serving dish, and top with a generous layer of the icing.
- Add the second layer of cake on top of the iced layer, and use the rest of the icing to cover the entire cake in an even layer.
- Top with chopped walnuts and serve immediately or refrigerate before serving if desired.
Notes
4 net carbs per serving
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 621Total Fat 57gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 40gCholesterol 141mgSodium 239mgCarbohydrates 22gNet Carbohydrates 0gFiber 4gSugar 14gSugar Alcohols 0gProtein 11g
Now, remember to save this recipe on Pinterest for later 🙂
Can you explain how this recipe is only 4 net carbs?
From the nutritional facts : The total carbs – the fiber – the sugar alcohols = 18 net carbs instead of 4…. what am I missing ?
Please review nutritional data under “carbohydrates”; as written, net carbs would be 18g, not 4g. The error may be in the values given for Sugar and Sugar Alcohols.