Kristie’s keto carrot cake cheesecake
- 1 tsp 1 tsp apple cider vinegar
- ½ cup 120 ml
- 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
- 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)
- 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
- 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
- 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.
- 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.
- 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.
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.