My Low Carb Carrot Cake Cheesecake is a VERY popular recipe…especially around holidays.
It is tasty delicious and of course KETO! Enjoy.
2 cups almond flour (may sub 1/2 cup oat fiber for 1/2 cup almond flour)
6 tablespoons protein powder (whey or egg white, vanilla or unflavored)
2/3 cup melted coconut oil or butter
1/2 cup heavy cream
1 cup Sukrin gold “brown sugar” substitute*
1/4 cup Sukrin gold fiber syrup*
(* may use 1 1/2 cup granulated sweetener instead of Sukrin)
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp apple cider vinegar
1/2 cup finely shredded carrots
1/2 cup walnuts (optional)
Preheat oven to 300 degrees. Grease a 9 inch spring form pan.
Mix melted coconut oil (or butter) with sweetener, and extract. Add eggs, beating well. In a second bowl, mix almond flour, baking soda, baking powder, protein powder, cinnamon and salt. Combine well. Add flour mixture to egg water. Add cream and water and apple cider vinegar. Mix well. Stir in carrots and walnuts.
Batter will be thick. Pour the batter into the greased springform pan. Use the back of a spoon to push batter against the sides of the pan, creating a well for the cheesecake batter.
2, 8-ounce packages full fat cream cheese
1/2 cup sweetener
1 tablespoon vanilla extract
Mix two packages of cream cheese, eggs, sweetener, and extract with a hand mixer. Pour onto cake batter. You can spoon the filling around the center and out to the sides up to 1/2 inch from the sides of the pan. Bake at 300 for 50 to 55 minutes or until cake edges are browned and cheesecake center is set. Allow to cool for at least 6 hours or over night.
1 8-ounce package cream cheese
2 tablespoons butter
2 tablespoons sweetener
1/2 tsp. vanilla extract
Beat well and spread over cheesecake after it has completely cooled.
Enjoy your low carb Carrot Cake Cheesecake.