December 12 2018 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Jill Wallentin![Jill Wallentin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Jill Wallentin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Kristie’s keto carrot cake cheesecake
A layer of carrot cake followed by a layer of cheesecake and topped with a layer of traditional cream cheese makes a delicious keto treat! This stunning carrot cake is one of Kristie Sullivan's most popular baked goods. Perfect for special occasions like Easter or birthday celebrations.
USMetric
servingservings
Ingredients
Cake batter
- 1 tsp 1 tsp apple cider vinegar
- ½ cup 120 ml heavy whipping cream
- 2⁄3 cup (51⁄3 oz.) 160 ml (150 g) unsalted butter, softened
- 1¾ cups (13 oz.) 425 ml (375 g) granulated erythritol
- 3 3 large large egglarge large eggs
- 2 tsp 2 tsp vanilla extract
- 2 cups (8 oz.) 475 ml (230 g) blanched almond flour
- 6 tbsp 6 tbsp whey protein isolate (unflavored)
- 1 tsp 1 tsp ground cinnamon
- ¾ tsp ¾ tsp baking powder
- ½ tsp ½ tsp baking soda
- ¼ tsp ¼ tsp salt
- ½ cup (2¼ oz.) 120 ml (65 g) finely shredded carrotfinely shredded carrots
- ½ cup (1¾ oz.) 120 ml (50 g) walnuts (optional)
- ½ tsp ½ tsp maple extract (optional)
Cheesecake filling
- 1 lb (2 cups) 450 g (475 ml) cream cheese, room temperature
- 2 2 large egglarge eggs
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- ¼ tsp ¼ tsp stevia drops
- 1 tbsp 1 tbsp vanilla extract
Icing
- 8 oz. (1 cup) 230 g (240 ml) cream cheese, room temperature
- ¼ cup (2 oz.) 60 ml (55 g) unsalted butter, softened
- ¼ cup (1¾ oz.) 60 ml (55 g) powdered erythritol
- ½ tsp ½ tsp vanilla extract
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Cake batter
- 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, cream the butter and granulated sweetener using a hand mixer or stand mixer. 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, if using, maple extract. 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.
Cheesecake filling
- 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 set, turn off the oven, leave the oven door slightly open, and allow to cool completely for at least an hour. Refrigerate for at least 6 hours or overnight.
Cake icing
- In a large bowl, use a hand mixer or stand mixer to mix all the icing ingredients fully. Top the cake with the icing. Garnish with a sprinkle of chopped walnuts or a few shavings of fresh carrot if desired.
Tip
To give the cake batter even more flavor replace some of the granulated erythritol with a brown low-carb sweetener like Sukrin Gold.
Keep in mind!
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.
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. To avoid overeating, this dessert can also be sliced and frozen as individual servings.
Video
MEMBERS ONLY
I don't know why, but the carrot cake on the side of the springform expanded upwards, then fell back on the cheesecake. It's still great, but does not look as good.
Thank you!
That would not be recommended. They whey protein isolate gives structure to the baked goods that normally comes from the gluten in wheat flour.
It's an important ingredient as the protein helps give lift and structure to baked goods like gluten would in wheat flour. Some people report success with egg white protein powder instead, but we have not tested it in this recipe.
Also, the metric conversions are a little frustrating as they are often showing as ml for solids. Millilitres (ml) is a liquid measurement and cannot be easily converted to grams (g) or milligrams (mg) for solids.
3/4 cup of butter is 12 tablespoons. 12 tablespoons of butter is roughly 170g.
You can use a pumpkin pie layer over the cheesecake. This looks like it would work!
https://www.dietdoctor.com/recipes/low-carb-pumpkin-pie
An American tablespoon is not the same as a tablespoon in some other countries. In Australia, for example, a tablespoon is 20 ml.
Yes, which is why I further listed the amount in grams.
It's easy to make a cake without whey protein or other crazy stuff. Just take 3-4 eggs for about 200g of dry ingredients like ground almonds and you have a wonderfully fluffy cake.
I am afraid it Will lead to indigestion .
So sorry to hear that, Mary! You can certainly decrease the amount of sweetener to taste.
I am so glad you enjoyed this special treat!
We have not tested this recipe with vital wheat gluten.
This would not likely have good results as the ingredients bring very different properties to baked goods. The only substitute for whey protein powder that usually works well would be egg white protein powder.
I am not sure which ingredient you are interested in replacing with xanthan gum but I am not sure it would be a good option for any of them.
Hi Lily, we have now provided the ingredient amounts in both weight and volume to help. 120ml of finely shredded carrots would be 65g.
Sweeteners have varying levels of potency and we have not tested this recipe using Stevia as the sweetener. You will want to be careful substituting alternate sweeteners as it is not always a 1:1 ratio. You can read more about the sweetness in comparison to sugar in our sweetener guide https://www.dietdoctor.com/low-carb/keto/sweeteners. You will also want to ensure that you substitute with the same form (granular, powder, liquid) as that has an impact on the consistency.