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    Low Carb Carrot Coffee Cake

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    Low Carb Carrot Coffee Cake is a gluten-free, rich, and delicious low-carb carrot cake with a sweet cream cheese center and a cinnamon coffee cake crumble on top.

     A square of Low Carb Carrot Coffee Cake with a pan of cake behind it.Pin

    Do you ever feel guilty indulging in a slice of rich, moist carrot cake? What if I told you that you could enjoy that same delectable treat without the guilt? 

    Yes, you read that right-a guilt-free carrot cake. But not just carrot cake-a low-carb carrot coffee cake with a sweet cream cheese layer and a cinnamon walnut crumble topping. 

    A square of Low Carb Carrot Coffee Cake with a pan of cake behind it.Pin

    This twist on a classic dessert is the perfect blend of wholesome ingredients, balanced flavors, and guilt-free satisfaction. 

    A perfect treat for brunch or an anytime treat served with a hot cup of coffee or tea.

    A bite of low carb carrot coffee cake with cream cheese on a fork on a plate.Pin

    My Keto Blueberry Cream Crumb Cake recipe inspired this recipe.

    A bite of low carb carrot coffee cake with cream cheese on a fork.Pin

     My husband and son adored this tasty carrot cake-coffee cake flavor combination.

    Baking Tips

    1. Make sure all your ingredients are at room temperature before starting. This will ensure even mixing and a more consistent texture.
    2. Don't overmix the batter. Once the wet and dry ingredients are combined, mix just until everything is incorporated. Overmixing can lead to a denser cake.
    3. Use freshly grated carrots for the best flavor and texture. Store-bought grated carrots may be too dry and can affect the moisture of the cake.
    4. Allow the cake to cool completely before cutting it. The center of the cake and cream cheese needs to cool to solidify and set.
    Jump to:
    • Baking Tips
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • 📖 Printable Recipe Card
    • Related

    Ingredients

    Ingredientts for making a low carb carrott coffee cake.Pin

    Carrot Cake Batter

    • 1 cup Peeled Grated Carrots
    • ¾ cup granular Low-Carb Sweetener
    • 6 tablespoons Butter, melted
    • 2 Eggs
    • 1 cup blanched Almond Flour
    • 1 ½ teaspoon Baking Powder
    • One teaspoon Cinnamon
    • One teaspoon of Vanilla Extract
    • ⅛ teaspoon Salt

    Cream Cheese Layer

    • 5 ounces Cream Cheese, softened
    • 1 ½ tablespoons granular Low-Carb Sweetener

    Crumble Topping

    • 2 ½ tablespoons Butter, melted
    • ⅓  cup Almond Flour
    • ¼ cup chopped Walnuts
    • ⅓  cup Low-Carb Brown Sweetener
    • ½  teaspoon Cinnamon

    See The Printable Recipe Card for Nutritional Data and More Information.

    Jump to Recipe

    Instructions

    Mixing the dry ingredients.

    Preheat the oven to 350℉ (180℃) and grease an 8x8-inch pan.

    Peel carrots and grate the carrots until you have about 1 cup. 

    Whisk 1 cup of almond flour, baking powder, and salt in a large bowl until combined. Set aside.

    Mixing the wet ingredients.

    Whisk ¾ cup sweetener, six tablespoons melted butter, vanilla extract, and the two eggs until smooth in a separate large bowl.

    Stir in the grated carrots.

    Adding the wet to the dry ingredients.

    Add the almond flour mixture to the egg mixture. Mix together until thoroughly combined.

    Add half of the  batter to the pan.

    Spoon half of the cake batter into the prepared pan and spread evenly in the pan as the batter can be thick.

    Set aside the reserved half of the cake batter for later.

    Mixing the cream cheese layer.

    Mix the cream cheese layer ingredients together in a medium-sized bowl. Stir until smooth.

    Adding the cream cheese to the batter.

    Place several small spoonfuls of the cream cheese mixture over top of the carrot cake batter in the pan.

    Adding the other half of tthe cake batter to the pan.

    Spoon the other half of the reserved cake batter over the top of the cream cheese layer.

    Spread batter over the cream cheese layer evenly. Set aside.

    Mixing the crumble ingredients.

    Mix the crumble topping ingredients with a fork in a medium-sized bowl until you get a texture that looks like sandy crumbs.

    Sprinkle crumble on top of cake.Pin

    Sprinkle the crumble topping evenly over the top of the cake batter.

    Bake for 35 to 45 minutes or until the center is just set.

    Baking the cake.Pin

    Remove from the oven and let cool completely (20 minutes or more) as the cream cheese needs to cool to become solid before slicing into squares and serving.

    Hint: Let the cake cool completely (20 minutes or more), as the cream cheese needs to cool to become solid before slicing into squares and serving.

    Substitutions

    •  Chopped Walnuts- Instead of chopped walnuts, you can use pecans or even shredded coconut for a different flavor and texture.

    Equipment

    8x8-inch Pan

    Storage

    To store the cake, place it in an airtight container and refrigerate for up to 5 days.

    You can also freeze individual slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag or container.

    📖 Printable Recipe Card

    A square of Low Carb Carrot Coffee Cake with a pan of cake behind it.Pin

    Low Carb Carrot Coffee Cake

    Stacey
    Low Carb Carrot Coffee Cake is a gluten-free, delicious carrot cake with a sweet cream cheese center and a cinnamon coffee cake crumble on top.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 270 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Carrot Cake:

    • 1 cup Peeled Grated Carrot
    • ¾ cup granular Low-Carb Sweetener
    • 6 tablespoons Butter melted
    • 2 Eggs
    • 1 cup blanched Almond Flour
    • 1 ½ teaspoon Baking Powder
    • 1 teaspoon Cinnamon
    • 1 teaspoon Vanilla Extract
    • ⅛ teaspoon Salt

    Cream Cheese Layer:

    • 5 ounces Cream Cheese softened
    • 1 ½ tablespoons granular Low-Carb Sweetener

    Crumble Topping:

    • 2 ½ tablespoons Butter melted
    • ⅓ cup Almond Flour
    • ¼ cup chopped Walnuts
    • ⅓ cup Low-Carb Brown Sweetener
    • ½ teaspoon Cinnamon

    Instructions
     

    • Preheat the oven to 350℉ (180℃) and grease an 8x8-inch pan. Peel carrots and grate the carrots until you have about 1 cup.
    • Whisk 1 cup of almond flour, baking powder, and salt in a large bowl until combined. Set aside.
    • Whisk ¾ cup sweetener, 6 tablespoons melted butter, vanilla extract, and the two eggs until smooth in a separate large bowl. Stir in the grated carrots.
    • Add the almond flour mixture to the egg mixture. Mix together until thoroughly combined.
    • Spoon half of the cake batter into the prepared pan and spread evenly in the pan as the batter can be thick. Set aside the reserved half of the cake batter for later.
    • Mix the cream cheese layer ingredients together in a medium-sized bowl, Stir until smooth.
    • Place several small spoonfuls of the cream cheese mixture over top of the carrot cake batter in the pan.
    • Spoon the other half of the reserved cake batter over the top of the cream cheese layer. Spread batter over the cream cheese layer evenly. Set aside.
    • Mix the crumble topping ingredients with a fork in a medium-sized bowl until you get a texture that looks like sandy crumbs.
    • Sprinkle the crumble topping evenly over the top of the cake batter. Bake for 35 to 45 minutes or until the center is just set.
    • Remove from the oven and let cool completely, (20 minutes or more) as the cream cheese needs to cool to become solid, before slicing into squares and serving.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Storage: To store the cake, place it in an airtight container and refrigerate for up to 5 days. You can also freeze individual slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag or container.
    *All Nutritional Data are Estimates Only Based on the Products Used.*
    Yield: 9 servings, Serving Size: One square, Net Carbs per Serving: 3g, Amounts per Serving-

    Nutrition

    Serving: 1squareCalories: 270kcalCarbohydrates: 6gProtein: 7gFat: 25gSaturated Fat: 9gCholesterol: 76mgSodium: 244mgFiber: 3gSugar: 2g
    Keyword keto carrot cake, keto coffee cake, low carb carrot coffee cake
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Related

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      Blackberry Bread Pudding Cake
    • Blueberry Cream Crumb Cake, grain free, low carb & paleo option
      Blueberry Cream Crumb Cake
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    5 from 1 vote (1 rating without comment)

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