Go Back
–+ servings
close up of a Keto Carrot Cake Bar
Print Recipe
4.93 from 14 votes

Keto Carrot Cake Bars

These low carb carrot cake bars have all the classic carrot cake flavor that you know and love. Topped with a dreamy cream cheese frosting, sure to curb any craving and have everyone begging for more.
Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Course: Desserts
Cuisine: American
Servings: 9 -12 bars
Calories: 235kcal
Author: Dane & Becky

Equipment

Ingredients

For the carrot cake bars:

  • 1 ½ cups fine ground almond flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs room temperature
  • ¼ cup sugar-free maple flavored syrup or sweetener of choice
  • 2 tablespoons oil neutral flavor like vegetable or avocado oil
  • 1 cup finely shredded carrots
  • ½ cup chopped pecans

For the cream cheese frosting:

  • 8 oz. cream cheese room temperature
  • ½ cup powdered sweetener
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (180°C). Grease an 8"X8" baking pan and line the bottom with parchment paper; set aside.
  • In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg.
  • In a separate mixing bowl, mix eggs, oil, and maple-flavored syrup.
  • Add wet ingredients to dry ingredients and mix until combined.
  • Stir in carrots and chopped pecans.
  • Pour batter into your prepared 8X8 pan.
  • Bake for 25-27 minutes or until the center is set.
  • Remove from the oven and let cool completely before serving.
  • Enjoy plain or frost with keto cream cheese frosting. For the frosting: mix the cream cheese in a medium mixing bowl until it is smooth. Add in the powdered sweetener and vanilla, and mix until well incorporated.
  • Store carrot cake bars in an airtight container in the refrigerator for up to 5 days.

Notes

  • Room temperature eggs are very important in baking. If you forgot to take them out of the fridge, place in a bowl of warm water for 10 minutes.
  • Use freshly grated carrots, not store-bought as they are too big and dry. Grate as fine as possible. Peel them also as the peel can be bitter.
  • Use a neutral flavored oil or melted butter in this recipe.
  • Use the cream cheese that comes in a block not in a tub. Thicker consistency which is better for frosting.
  • These bars freeze really well. Wrap individually for easy serving later.

Nutrition

Serving: 1bar | Calories: 235kcal | Carbohydrates: 5g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 221mg | Fiber: 2.5g | Sugar: 5g