Kristie’s keto carrot cake cheesecake

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.

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
16 servingservings

Ingredients

Cake batter
  • 1 tsp 1 tsp apple cider vinegar
  • ½ cup 125 ml heavy whipping cream
  • 23 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)
Cheesecake filling
  • 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
Icing
  • 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

Instructions

Instructions are for 16 servings. Please modify as needed.

Cake batter

  1. 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.
  2. In a small bowl, mix the vinegar into the heavy whipping cream and set aside.
  3. 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.
  4. In a third bowl, whisk together the almond flour, protein isolate, cinnamon, baking powder, baking soda and salt.
  5. 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.
  6. 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

  1. In a large bowl, use the mixer to blend the cream cheese, eggs, sweeteners and vanilla extract until smooth.
  2. 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.
  3. 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.

Cake icing

  1. 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.

Tip!

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.

Video

Cooking keto with Ivor Cummins

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17 comments

  1. Laila
    How many grams butter in cake and icing? It has measurements in ml, so should butter be melted? Cake looks great, wonder if it would work with grated zucchini..would be a little less carbs.
  2. Stephen
    Didn't see the servings drop down menu at the top of the page was set to 16. The cake overflowed the pan, it is 9" x 2 3/4" deep. Next time will make 8 servings recipe. The overflow cake tasted really good, waiting for it to cool, so it can be refrigerated, can't wait to eat the finished product.
  3. Bebe
    Hi what is the 'liquid sweetner' in the cheesecake ingredients please?
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    Bebe, there are many liquid stevia options available that would work very well for this recipe!
  5. Kirsten
    I made this for a family dinner and it was absolutely delicious! My entire family loved it despite how much complaining I heard before they tried it. I used a 10inch springform pan and found it was perfect. I also piped the icing to make it a bit prettier. Thanks!
  6. Jordan
    The taste is amazing. The texture is amazing. I am amazed. :)

    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.

  7. Jeanine
    Our favorite for July 4th and birthdays is CARROT CAKE and now it is this KETO cake/cheesecake combination. So delicious and amazing that 1/16th is adequate to satisfy. Making this for all our special occasions now. Thanks Kristie - by the way, watched the video which was more than helpful.
  8. Valeria
    Hi! Is it posible to make the cake without the whey protein?
    Thank you!
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    Hi! Is it posible to make the cake without the whey protein?
    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.

  10. Sharron
    Can leave out the protein powder or replace with something else ?
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Can leave out the protein powder or replace with something else ?

    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.

  12. Frazer
    Hi, I tried this recipe as it has so many positive reviews and whilst I think it is an excellent recipe if you are used to erythritol, I found it had an unpleasant aftertaste which took away from my enjoyment. I've never liked sugar alternatives so I suspect I am more sensitive to this than others, but thought I should mention it!

    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.

  13. JayneM
    Can’t see an answer regarding the weight of butter? Using a liquid measurement for a solid isn’t accurate or easy to do. Successful baking usually requires accurate weighing of ingredients.
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    Can’t see an answer regarding the weight of butter? Using a liquid measurement for a solid isn’t accurate or easy to do. Successful baking usually requires accurate weighing of ingredients.

    3/4 cup of butter is 12 tablespoons. 12 tablespoons of butter is roughly 170g.

  15. Anneke
    One heart is not enough, what a great cake this is 😍😍
  16. Kim W
    Has this been tried with Pumpkin instead of carrots? Wondering for Thanksgiving desert.
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    Has this been tried with Pumpkin instead of carrots? Wondering for Thanksgiving desert.

    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

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