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A slice of keto carrot cake on a white plate next to a serving utensil

Keto Carrot Cake

A little cinnamon spice, rich cream cheese frosting, crunchy walnuts, and a hint of coconut make this keto carrot cake such a delicious treat, it’s hard to believe it’s low carb!
Course Dessert
Cuisine American
Diet Diabetic, Gluten Free
Keyword gluten-free, keto cake, keto carrot cake, low-carb cake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 474kcal




  • 8 ounces cream cheese (room temperature)
  • 3 tablespoons butter (room temperature)
  • 1 cup powdered sweetener (I recommed Swerve)


  • Preheat the oven to 350°F. Grease a 9-inch pan and set aside.
  • In a large bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, and salt. Set aside.
  • In a small bowl, beat together the eggs, monk fruit sweetener, and vanilla extract until fully combined.
  • Pour the egg mixture into the flour mixture. Mix until a rough dough forms.
  • Stir in the carrots.
  • Add the coconut and walnuts, then mix to combine.
  • Press the mixture into the prepared pan.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges of the cake are just golden.
  • Allow the cake to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely.
  • Meanwhile, in a large bowl, beat together the cream cheese and butter until smooth, about 2 minutes. Add the powdered sweetener and mix until completely combined.
  • Once the cake has cooled, frost with cream cheese frosting. Decorate with additional walnuts if desired.


This recipe is for 8 servings. If you cut your cake into 8 slices, each slice will be 1 serving.
Leftovers can be stored in an airtight container in the refrigerator for 3 days.


Serving: 1slice | Calories: 474kcal | Carbohydrates: 15.9g | Protein: 13.8g | Fat: 41.7g | Saturated Fat: 14.2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4.4g | Trans Fat: 0g | Cholesterol: 109.5mg | Sodium: 397.4mg | Potassium: 142.3mg | Fiber: 7.2g | Sugar: 4.2g | Net carbs: 8.7g