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.
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.
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.
My Keto Blueberry Cream Crumb Cake recipe inspired this recipe.
My husband and son adored this tasty carrot cake-coffee cake flavor combination.
Baking Tips
- Make sure all your ingredients are at room temperature before starting. This will ensure even mixing and a more consistent texture.
- 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.
- 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.
- 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:
Ingredients
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 RecipeInstructions
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, six 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.
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
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
Low Carb Carrot Coffee Cake
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.
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Notes
Nutrition
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