Low Carb Keto Sugar Free Carrot Cake Recipe with Almond Flour

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when i post a Keto Cream Cheese Frosting Recipeand mentioning that I plan to use it more, I get a lot of recipe requests – many readers asking for the exact recipe I plan to: Almond Flour Tomato Carrot Cake!

and spring Right around the corner, now is the perfect time to start thinking about how to make it Sugar Free Carrot Cake. It makes such a wonderful spring dessert after a main course like this Glazed Keto Ham!

Whether you live where it’s still cold or have started to warm up, save or bookmark Low Carb Keto Carrot Cake Recipe. It’s enough to share with the whole family, even if they’re not on a low-carb or keto diet.try it EasterPassover, Mother’s Dayor any upcoming birthday!

Is Carrot Cake Keto?

No, traditional carrot cake is made with flour, sugar, fruit and icing… definitely not ketchup! Fortunately, you can make a low-carb version. This Low Carb Keto Sugar Free Carrot Cake is made with keto substitutes like monk fruit, allulose, almond flour, and other swaps so we can eat the cake.

Why You’ll Love This Keto Carrot Cake Recipe

Soft and sweet cake with buttercream frosting
Fluffy bakery-style cake crumb texture
less than an hour
Made with simple and healthy ingredients
Naturally Low Carb, Keto, Low Sugar, Gluten Free Carrot Cake
Only 5.5 grams of net carbs per slice

Almond flour carrot cake slices with cake in the background.

Almond Flour Carrot Cake Ingredients

This section explains how to choose the best ingredients for an almond flour sugar-free carrot cake, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

Besti Monk Fruit Allulose Blend – all the sweetness of sugar without all the carbs – plus it keeps this cake soft and moist.You can also use another granular sweetener like erythritol or allulose, but check my A Guide to Keto Sweeteners for conversion.
butter – I prefer to use grass-fed butter for the best flavor and nutrition, but feel free to use the type you prefer. It provides the best flavor, and whipping butter with sweetener creates air pockets. You can still make dairy-free cakes with coconut oil, but I like the results with butter the best.

blackstrap molasses – I used a little dark syrup in this low carb low sugar carrot cake. It’s for flavor, not sweetness, and doesn’t add a lot of carbs per serving. However, if this is problematic, feel free to skip it.

vanilla extract – Use good quality herbs for the best flavor.
Pineapple Extract – Pineapple flavor without sugar and carbs! This tastes like the real thing and is a must.
Egg – Use whole large eggs. flax eggs Can be used as a substitute, but I haven’t tried it.
Wholesome Yum White Almond Flour – The best almond flour! It’s so good that it tastes and acts more like all purpose flour. Coconut flour won’t work here because the cake will be too dry and almond flour won’t give the same consistency.
baking powder – This helps the cake get tall and fluffy. Don’t confuse it with baking soda, which is not the same.
Cinnamon – The perfect amount of spice. You can also add a little nutmeg if you like.
sea salt – Balanced sweetness.
carrot strips – You can’t make low carb carrot cake without carrots! Grate them fresh – pre-cut will be too dry for this cake. Carrots are not keto friendly Use on its own, but can be used in recipes like this one where the servings are very small.
chopped pecans – Pecans are the traditional nut for carrot cake, but you can also use walnuts…or any kind Keto Nuts you like.
Sugar Free Cream Cheese Frosting – You’ll need two full batches of this frosting mixture for layering and topping. The version I make is dairy-based, but you can easily swap it out with any frosting you like.

Tomato carrot cake ingredients in a bowl.

How to Make Sugar Free Carrot Cake

This section shows how to make an almond flour carrot cake with step-by-step photos and details on the technique. See the recipe card below for full instructions.

Prepare. Preheat oven to 350 degrees Fahrenheit. Line two cake pans with parchment paper and grease the bottom and sides.I like to use springform pan For easy release, but whatever you have.
Creamy butter and sweetener. In a large bowl, use hand mixer put butter and the best, then add the remaining wet ingredients. These include molasses, vanilla extract, pineapple extract, and finally eggs, one at a time.

Why Pineapple Extract?

u003ca href=u0022https://assoc-redirect.amazon.com/g/r/https://amzn.to/2EVkCqfu0022 target=u0022_blanku0022 rel=u0022nofollow noopeneru0022u003ePineapple extractu003c/au003e is optional as it can be a bit hard to find, But if you can get it, great! I included it because many traditional carrot cake recipes include crushed pineapple, which is a great way to get the same flavor without the carbs.

Mix dry ingredients. In a medium bowl, mix together Almond powderbaking powder, cinnamon and sea salt.
combine. Stir together wet and dry ingredients.

Combine the dry ingredients for the almond flour carrot cake in a bowl.

Keto carrot cake batter before adding carrots.

Complete the low carb sugar free carrot cake batter. Add grated carrots and pecans.
transfer. Spoon the batter into the prepared pan and smooth the top.

Tip: Measure carefully.

When measuring make sure the carrots are just loosely packed and don’t stuff them into the measuring cup or you’ll get too much. You don’t really need to drain them, but if they’re wet and oozing, squeeze them first.

Sugar-free carrot cake batter after adding carrots.

Low-carb carrot cake batter in a springform pan.

bake. The cake layer is done when the top springs back and the inserted toothpick comes out cleanly. Allow the low carb carrot cake layer to cool completely before frosting.I usually chill in the pan for ten minutes, then wire rack after.
Make frosting. you can do it anytime Use this Sugar Free Cream Cheese Frosting Recipe. Don’t forget you need to double it to have enough cake.If you happen to have any left over, try this Chocolate Cupcakes – so good!
Frost. Make sure the frosting is at room temperature before frosting your low carb carrot cake. Otherwise, it will be difficult to spread. You can always dilute it with a little heavy cream if desired.
gather. When the cake layers are completely cool, you can frost one of the layers. Stack another on top and then frost. Crisp pecans on top.

Keto Friendly Carrot Cake on a cake stand with piping.

Variation: Keto Carrot Cake Muffins!

You can find this version in my u003ca href=u0022https://www.wholesomeyum.com/cookbook/u0022 target=u0022_blanku0022 rel=u0022noopeneru0022u003eEasy Keto Cookbooku003c/au003e.

Storage Instructions

Shop: If you’re not ready to serve sugar-free carrot cake right away, cover lightly and refrigerate. Best done within a day or two, but may last up to a week.
freeze: Wrap the cake tightly with plastic wrap and refrigerate for 2-3 months.
Serve: Enjoy keto low carb carrot cake right now for the best flavor.

Remove a few slices of sugar-free low-carb carrot cake.

More Low Carb Cake Recipes

If you liked this sugar-free carrot cake recipe, you might also like these other cake recipes:

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

Preheat oven to 350°F (177°C).second line 9″ (23 cm) round cake pan and parchment. (If you have springform pans, use them.) Grease the bottom and sides.
In a large bowl, use hand mixer Mix together butter and best cream until fluffy. Add molasses (if using), vanilla extract and pineapple extract (if using). Beat the eggs, one at a time. shelved.
In another bowl, combine almond flour, baking powder, cinnamon, and sea salt. Whisk dry ingredients into a bowl with wet ingredients.
Stir in grated carrots. Fold in 1 cup (99 g) chopped pecans, reserving the remaining 1/2 cup (48.5 g).
Transfer the batter evenly to the two prepared baking sheets.bake 30-35 minutesuntil the top is spring-y.
Let the cake cool in the pan 10 minutesthen move to wire rack Cool completely.
At the same time, make Keto Cream Cheese Frosting is here. (Double the recipe by entering “12” in the serving box on this page.)
When the cake has cooled to room temperature, place the bottom layer on a plate or Cake stand. Cream, then add top layer and frost again. Top with the remaining chopped pecans.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 359

fat 34 grams

protein 7.5 grams

total carbohydrates 8.5 grams

net carbs 5.5 grams

fiber 3g

sugar 2 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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