This low carb, gluten-free keto carrot cake is moist with cream cheese frosting and tastes exactly like your regular carrot cake. It’s a great sugar-free low carb cake recipe to serve during any celebration.
INGREDIENTS FOR LOW CARB CARROT CAKE
Blanched almond flour and coconut flour – This combo is perfect for keto low-carb baking. In fact, I use this combination the most in my baking recipes, but in different proportions.
Walnuts – Walnuts are something that go in most carrot cakes recipes, but you can also use pecans if you like.
Nutmeg and cinnamon – A classical combo of spices for a carrot cake recipe.
Carrots – Have you ever seen a carrot cake without carrots? No? Me neither!
Lemons – We’re going to use zest and juice to bring a pinch of acidity and freshness to this low-carb keto cake recipe.
Unsalted butter – If you can, use grass-fed butter.
Eggs – Use 3 large eggs at room temperature to bind all ingredients together.
Granulated keto-friendly sweetener – I use the blend of erythritol and stevia from Sukrin, both granulated and powdered.
Baking powder – This keto sugar-free cake recipe comes out quite heavy because of the carrots, nuts, and our keto-friendly flours, so we need something that will fluff it up a little.
Cream cheese and heavy whipping cream – I can’t imagine a keto carrot cake recipe without delicious cream cheese frosting with vanilla.
Xanthum gum – Totally optional but highly recommended for a better result!
HOW TO MAKE GLUTEN-FREE KETO CARROT CAKE RECIPE
For this low-carb recipe, we’ll need 2 8-inch (20cm) cake pans or springforms of the same size. Let’s start by combining all dry ingredients in a big mixing bowl. In another mixing bowl, beat together our melted butter and granulated sweetener using a hand mixer until pale yellow; this will take around 1 minute. Then, add the lemon zest, lemon juice, heavy cream, and eggs (all wet ingredients should be at room temperature to combine well) and beat again on a medium-high speed for 2-3 minutes or until smooth. Lastly, add our grated carrots and mix with a spatula until fully incorporated.
Now we need to combine our dry and wet ingredients. To do so, add the wet ingredients to the dry ones and, using a spatula, mix the batter just until fully combined.
Divide the batter between two cake pans (or springforms) lined with parchment paper and bake for 22-25 minutes or until golden brown. Then turn off the oven and let the cakes sit there for another 5-10 minutes, or until a toothpick comes out clean from the center.
When our cake layers are done baking, remove them from the oven and leave them to cool down in the cake pans or springforms until warm to touch. Then, take them out and place them onto a rack and leave them to cool down completely.
LOW CARB CAKE SOAK
To give a little bit extra moisture and flavor to our sugar-free cake recipe, I decided to use a so-called cake soak. To make it, mix the cake soak ingredients in a small bowl and heat in a microwave for 30 secs or until hot. Then, remove from the microwave and mix with a spoon until the sweetener is completely dissolved. By the way, if you don’t have a microwave, you can make this easy cake soak by combining all the ingredients in a small saucepan and heating over a medium-low heat until the sweetener is completely dissolved.
So, we’re going to drizzle (or apply with a brush, like I did) the cake soak syrup onto our cooled cake layers before applying cream cheese icing and assembling the cake.
MAKING NO SUGAR CARROT CAKE FROSTING
There’s nothing better than a fluffy cream cheese frosting with vanilla flavoring for our sugar-free carrot cake recipe. And it takes only a few minutes to make!
All we need is to beat all the frosting ingredients (they should all be cold) using a hand mixer or stand mixer on a high speed until stiff peaks; 3-4 minutes. If you feel like the frosting isn’t thick enough to use for decorations, add one extra tablespoon of powdered sweetener of your choice, beat for one more minute, and refrigerate for 30 minutes before starting to assemble and decorate the cake.
Use our cream cheese frosting on a completely cooled cake. Refrigerate our gluten-free keto carrot cake for up to 1 hour before serving it.
ARE CARROTS LOW CARB?
The amount of carbs in carrots is on a higher border, but it doesn’t mean that we should forget about sweet, tasty, and crunchy carrots altogether. In fact, carrots are lower in net carbs than blueberries, so there’s no reason to not have them on a low-carb diet! 100g carrots contain around 6.8g net carbs.
MORE SWEET KETO RECIPES TO TRY
Gluten-free keto carrot cake recipe
- Two 8-inch (20cm) cake pans or springforms of the same size
- 2 cup (200g) almond flour
- 1/3 cup (30g) coconut flour
- ½ cup (60g) walnuts, chopped
- 2 tsp baking powder
- 1 tsp ground nutmeg
- 2 tsp cinnamon
- ½ tsp xanthan gum optional
- 1/2 tsp sea salt
- ½ cup (110g) unsalted butter, melted
- 2/3 cup (120g) granulated sweetener, I use Sukrin
- Zest of 1 lemon
- 2 tbsp lemon juice
- 3 tbsp heavy cream, room temperature
- 3 large eggs, room temperature
- 2 cup (200g) carrots, shredded
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tbsp granulated sweetener
- 11 oz (300g) cream cheese, cold
- 1/3 cup (80g) whipping heavy cream, cold
- 5 tbsp powdered sweetener
- 2 tsp vanilla extract
- 1 tsp lemon juice
- Preheat oven to 350C (175C).
- In a large mixing bowl, mix together the almond flour, coconut flour, walnuts, baking powder, ground nutmeg, ground cinnamon, xanthan gum (optional), and salt and set aside.
- In another bowl, add the melted butter and sweetener and beat with a hand mixer for 1 minute or until pale yellow. Then, add the lemon zest, lemon juice, heavy cream, and eggs at room temperature and beat again on a medium-high speed for 2-3 minutes or until smooth.
- Add the carrots to the wet ingredients and, using a spatula, mix until fully combined.
- Add the wet ingredients to the dry ones and, using a spatula, mix the batter just until fully combined.
- Divide the batter between two 8-inch (20cm) cake pans lined with parchment paper and bake for around 22-25 minutes or until golden brown. Then turn off the oven and let the cakes sit there for another 5-10 minutes, or until a toothpick comes out clean from the center.
- When done, remove from the oven and leave to cool down in the cake pans until warm to the touch. Then, remove from the pans and place onto a rack and allow to cool down completely.
- In a small bowl, mix the cake soak ingredients. Then, heat in a microwave for 30 secs or until hot. Remove from the microwave and mix with a spoon until the sweetener is completely dissolved.
- When the cake layers are at room temperature, brush cake soak on the tops of both layers.
- In a mixing bowl, beat all frosting ingredients using a hand mixer on a high speed until reaching stiff peaks; 3-4 minutes.
- Use frosting on a completely cooled cake.
- Refrigerate for up to 1 hour before serving.