Keto Carrot Cake Slice

Indulge in the perfect guilt-free treat with this Keto Carrot Cake Slice, a low-carb twist on the classic dessert that doesn’t skimp on flavor. Made with a blend of almond and coconut flours, this moist and fluffy cake is infused with warm spices like cinnamon and nutmeg, finely grated carrots, and crunchy walnuts or pecans for the ultimate texture. Sweetened with keto-friendly alternatives like erythritol or monk fruit, it’s topped with a luscious cream cheese frosting enhanced by a touch of lemon juice for a tangy finish. Ready in just 50 minutes, this easy-to-make dessert is gluten-free, sugar-free, and perfect for anyone following a keto or low-carb lifestyle. Whether you're entertaining guests or craving a snack, these slices are a satisfying, nutritious choice—perfectly portioned for 12 servings.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Coconut flour
• 2 teaspoons Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 0.75 cup Granulated erythritol or monk fruit sweetener
• 4 Large eggs
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.5 cup Avocado oil or melted coconut oil
• 1 cup Finely grated carrots
• 0.5 cup Chopped walnuts or pecans
• 8 ounces Cream cheese, softened
• 0.25 cup Unsalted butter, softened
• 0.5 cup Powdered erythritol
• 1 teaspoon Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

Step 2

In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.

Step 3

In another bowl, beat the eggs until frothy. Add erythritol, almond milk, vanilla extract, and oil, and continue to mix until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.

Step 5

Fold in the grated carrots and chopped nuts until incorporated.

Step 6

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 7

Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Allow the cake to cool completely in the pan on a wire rack.

Step 9

For the frosting, beat together cream cheese and butter in a bowl until smooth and creamy.

Step 10

Add powdered erythritol and lemon juice and continue to beat until well mixed.

Step 11

Once the cake has cooled, spread the frosting evenly over the top.

Step 12

Slice into 12 pieces and serve. Store leftovers in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1523.7g)

Amount per serving	% Daily Value*
Calories	4058.8

Total Fat 384.7g	0%
Saturated Fat 111.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1124.3mg	0%
Sodium 3375.3mg	0%
Total Carbohydrate 402.4g	0%
Dietary Fiber 40.1g	0%
Total Sugars 29.9g
Protein 88.8g	0%

Vitamin D 203.9IU	0%
Calcium 1025.6mg	0%
Iron 15.0mg	0%
Potassium 1798.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 6.5%

Carbs: 29.7%