We love the combination of crunchy carrot and creamy cheese filling. That’s why we created this recipe for Keto Carrot Cake Bars. Every bite is sweet and satisfying, without the crash of traditional sugar!
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
½ cup (1 stick) unsalted butter, melted
¾ cup Keto granulated brown sweetener
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 cup almond flour
1 teaspoon ground cinnamon
¼ teaspoon baking powder
½ teaspoon fine sea salt
½ cup shredded carrot
Cream Cheese Filling:
4 ounces plain cream cheese, softened
½ cup Keto confectioners’ sweetener
1 large egg yolk
½ teaspoon pure vanilla extract
Preheat the oven to 350 F (176 C).
Line an 8x8” baking pan with parchment paper.
Mix the melted butter, Keto brown sweetener, egg, and pure vanilla extract in a large mixing bowl until well-combined.
Mix the almond flour, ground cinnamon, baking powder, and sea salt in a separate bowl.
Slowly add the dry ingredients to the wet ingredients until very well-combined. Gently stir in the shredded carrot.
Prepare the Cream Cheese Frosting by mixing all of the glaze ingredients together until very creamy.
Pour half of the batter into the baking pan and pat it down with a spoon or spatula ensuring it is evenly distributed in the pan. Spread small spoonfuls of the Cream Cheese Filling on top of the batter and use a fork or butter knife to swirl into the batter. Repeat with another layer of batter, and small spoonfuls of Cream Cheese Filling, and swirl again.
Bake in the oven for 30-35 minutes.
Remove from the oven and allow to cool.
Slice and serve between 12, storing any leftovers in an airtight container on the countertop for up to 5 days.
Net Carbs: 3