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Keto Carrot Cake Cheesecake


Easter is just around the corner and it’s time to make some carrot cake cheesecake.
I experimented with so many different recipes and two of them came out great and extremely delicious.
You will this lovely delicious low carb guilt-free carrot cake cheesecake with cream cheese frosting.


Keto Carrot Cake Cheesecake
Keto Carrot Cake Cheesecake



How to make a Keto Carrot Cake Cheesecake 

Ingredients:

For the carrot cake layer:


  • -1/4 cup Sweetener
  • -2.5 tbsp butter softened
  • -2 Eggs
  • -1 tbsp Almond Milk
  • -1/2 tsp Vanilla Extract
  • -3/4 cup Almond Flour
  • -1 tbsp Coconut Flour
  • -1/2 tbsp Baking Powder
  • -1 tsp Cinnamon
  • -1/4 tsp Allspice
  • -1/4 tsp Nutmeg
  • -1/4 cup Grated Carrot



For the cheesecake layer:


  • -8 oz Cream Cheese Softened
  • -1/4 cup Sweetener -1/2 tsp Vanilla Extract
  • -1/4 cup Sour Cream
  • -1/4 cup Heavy Cream
  • -1 Large Egg



For the Frosting:


  • -8 oz Cream Cheese Softened
  • -1/2 tsp Vanilla Extract
  • -1/4 cup Heavy Whipping Cream
  • -1/4 cup butter
  • -1/4 cup Sweetener


Instructions:
Watch Step by step video below👇.



Notes: 
-After cheesecake cooked and the top is browned and the cheesecake is only slightly jiggly. Turn off the oven and let the door open, let the cheesecake cool down in there for about 45 min. Then Remove from oven and allow to sit at room temp for 1 hour, then chill in the refrigerator for at least 4 hours before removing from the springform pan.
-Once cheesecake is cooled, pour the frosting over the top and spread into a thin, even layer. -Top with the chopped pecans/walnuts if desired.

Recipe From: @Fitketokitchen

New section : Keto Recipes

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