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Keto Carrot Cake Bars

Delicious low-carb carrot cake bars topped with cream cheese frosting, perfect for satisfying sweet cravings without added sugar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Low-Carb
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups almond flour Measure by spooning and leveling to avoid a heavy batter.
  • 1 cup shredded carrots Finely shredded for best texture.
  • 1/2 cup erythritol or preferred sweetener Use granulated or powdered low-carb sweeteners as needed.
  • 3 large eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
For the Frosting
  • 1 cup cream cheese Must be softened.
  • 1/4 cup heavy cream
  • 1/4 cup powdered erythritol For the frosting.
  • 1 teaspoon vanilla extract For the frosting.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a baking dish.
  2. In a large bowl, combine almond flour, shredded carrots, erythritol, eggs, melted coconut oil, vanilla extract, baking powder, cinnamon, nutmeg, and salt. Mix until well combined.
  3. Pour the batter into the prepared baking dish and smooth the top.
  4. Bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let it cool completely.
Frosting
  1. For the frosting, beat the cream cheese, heavy cream, powdered erythritol, and vanilla extract until smooth.
  2. Spread the frosting over the cooled cake.
Serving
  1. Cut into bars and serve chilled or at cool room temperature.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days. For freezing, wrap each bar tightly and store in a freezer bag for up to 3 months.