Kristie’s keto carrot cake cheesecake
- 1 tsp 1 tsp apple cider vinegar
- ½ cup 125 ml heavy whipping cream
- 2⁄3 cup 150 ml unsalted butter, softened
- 1½ cups 350 ml (275 g) granulated erythritol
- 3 3 large egglarge eggs
- 2 tsp 2 tsp vanilla extract
- 2 cups 475 ml (250 g) blanched almond flour
- 6 tbsp 6 tbsp (35 g) whey protein isolate
- 1 tsp 1 tsp ground cinnamon
- ¾ tsp ¾ tsp (3.5 g) baking powder
- ½ tsp ½ tsp (2.5 g) baking soda
- ¼ tsp ¼ tsp salt
- ½ cup 125 ml finely shredded carrotfinely shredded carrots
- ½ cup 125 ml walnuts (optional)
- 16 oz. 450 g cream cheese, room temperature
- 2 2 large egglarge eggs
- ½ cup 125 ml (100 g) erythritol
- 4 4 drops liquid sweetener
- 1 tbsp 1 tbsp vanilla extract
- 8 oz. 225 g cream cheese, room temperature
- ¼ cup 60 ml unsalted butter, softened
- ¼ cup 60 ml (50 g) powdered erythritol
- ½ tsp ½ tsp vanilla extract
- Preheat the oven to 300°F (150°C). Grease a 9-inch (23 cm) springform pan with butter or coconut oil and line with parchment paper.
- In a small bowl, mix the vinegar into the heavy whipping cream and set aside.
- In a separate bowl, using a hand mixer or stand mixer, cream the butter and granulated sweetener. When the butter has lightened in color, add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and set aside.
- In a third bowl, whisk together the almond flour, protein isolate, cinnamon, baking powder, baking soda and salt.
- Add the flour mixture to the egg mixture and stir to combine. Stir in the cream mixture. Add the carrots and walnuts, if using, and stir in by hand. The batter will be thick.
- Pour the batter into the prepared pan. Use the back of a spoon to push the batter against the sides of the pan, creating a well for the cheesecake filling. Set aside.
- In a large bowl, use the mixer to blend the cream cheese, eggs, sweeteners and vanilla extract until smooth.
- Carefully pour the filling on top of the prepared cake batter, adding a little filling at a time. Spoon the filling around the center and out and at least ½ inch (1 cm) up the sides of the pan.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, until the edges are browned and the center is set. When the center is set, turn off the oven, leave the oven door slightly open, and let cool for at least an hour. Remove from the oven and let cool completely. Refrigerate for at least 6 hours or overnight.
- In a large bowl, use a hand mixer or stand mixer to fully mix all the icing ingredients. Top the cake with the icing. Garnish with a sprinkle of chopped, walnuts or a few shavings of fresh carrot if desired.
Keep in mind!
Please remember that while it is nice to have a treat or a dessert on occasion, it is good to enjoy these only on special occasions and not as an everyday occurrence. Often, large desserts like this are best served as a celebration enjoyed with others, so that you can enjoy one serving, and the rest is shared among friends and not left as a temptation. This dessert can also be sliced and frozen as individual servings to avoid overeating.
Don’t be tempted to double the cake and create a carrot cake layer cake. The cheesecake layer is the lowest carb layer, and the cake is the highest carb. Doubling the cake portion makes this dessert much higher carb.