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    Home » Keto Brownies & Bars » Keto Carrot Cake Bars

    Published: Mar 28, 2021 · Modified: Aug 19, 2021 by Carolyn

    Keto Carrot Cake Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.9K shares
    Jump to Recipe Print Recipe

    Keto carrot cake bars are an easy sugar free treat for carrot cake lovers. With a delicious swirl of cream cheese, they will disappear before your eyes!

    Titled image of two keto carrot cake bars on a white plate with a cup of coffee in the background.

    Carrot cake deliciousness in a blondie style dessert bar – how fun is that? These keto carrot cake bars are so moist and tender, with a rich swirl of cream cheese baked right in.

    What’s not to love?

    And if you’re a carrot cake fanatic, don’t miss my Mini Keto Carrot Cake, as well as the Keto Carrot Cake Scones. Just in time for the Easter holidays.

    Are carrots keto friendly?

    There are many ways of practicing the keto lifestyle and it’s not a one-size-fits-all proposition.

    I know not everyone will agree with me, but I am of the mind that a small amount of carrots is acceptable on a keto diet. Particularly in keto dessert recipes, which only take a little bit of shredded carrot as it is.

    Let’s look at the numbers, shall we?

    1 cup of shredded carrot has 10.5g grams of carbs. This pan of carrot cake bars takes only ¾ cup of shredded carrots. The recipe serves 16 people. Which means that each bar has only 0.5 grams of additional carbs.

    That’s unlikely to kick anyone out of ketosis. Hence, these keto carrot cake bars are definitely keto friendly.

    Keto carrot cake bars in the pan.

    Carrot Cake Bars Inspiration

    Carrot cake is delicious any time of year, but it tends to be quite popular around the Easter holidays. Is that because we associate carrots with the Easter Bunny? Or is it because carrots are planted in the spring?

    Regardless, I recently spotted a conventional recipe for carrot cake bars on Cookie Dough and Oven Mitt. They were just begging for a keto makeover.

    I love that the cream cheese was swirled in, rather than frosted on top. It makes the bars super tender and extra moist. You’ve got to try it!

    A plate of sugar free keto carrot cake bars over an orange napkin.

    How to make carrot cake bars

    Ready for an easy keto dessert bar that tastes like your favorite cake? Here are my best tips for getting it right:

    Prep the filling

    You want to make the cream cheese swirl first so it’s ready to go when the batter is ready. Make sure your cream cheese is properly softened so that it doesn’t clump up.

    Whisk the wet ingredients

    This is a little different than many of my keto blondie recipes. For these carrot cake bars, you want to whisk the melted butter and the Swerve Brown first, to help dissolve the sweetener.

    Brown sugar replacements like Swerve can clump up a bit so use a fork to break up those clumps before proceeding.

    Stir in the dry ingredients

    You can add these all at once, there is no need to stir in each one at a time. The spices are key to making any kind of carrot cake. I particularly like the flavor of a little cloves in spice cakes like this.

    Stir in the shredded carrot

    Shredded carrot is added last and you will find that it adds a fair bit of moisture. The batter should be easily stirred but not pourable.

    Spread in the pan

    To start, spread only two thirds of the batter in the bottom of a greased pan. Then spread on the cream cheese mixture. Dollop the remaining batter over the top and swirl everything together with a knife.

    Sprinkle with chopped nuts

    Or not! That’s entirely up to you. Personally, I love chopped walnuts in my carrot cake.

    Look for the jiggle

    You don’t want these bars to be completely set during baking. The sides should be set and the center should jiggle just slightly when you shake the pan.

    Chill the bars

    Don’t dig in right away, as tempting as that may be! These carrot cake bars need to cool first, and then set up in the refrigerator for a few hours. Otherwise they will be too messy and soft to cut into slices.

    A stack of keto carrot cake bars on a white plate.

    Can you make keto carrot cake bars in advance?

    Absolutely! Since this is a dessert that is best refrigerated, you can make these bars a day or two in advance.

    They should freeze well too.

    Can you make these dairy free?

    You can easily make a dairy free version of these keto carrot cake bars. I made a batch for my next door neighbors with some dairy free cream cheese and some coconut oil. They were a hit too!

    More delicious keto dessert bars

    • Keto S’mores Bars
    • Salted Caramel Butter Bars
    • Keto Magic Cookie Bars
    • Sugar Free Keto Tagalong Bars
    • Sweet Keto Key Lime Bars
    • Keto Chocolate Chip Cookie Cheesecake Bars
    A plate of sugar free keto carrot cake bars over an orange napkin.

    Keto Carrot Cake Bars

    Keto carrot cake bars are an easy sugar free treat for carrot cake lovers. With a delicious swirl of cream cheese, they will disappear before your eyes!
    4.92 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: carrot cake bars, keto carrot cake bars
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Chill Time: 2 hours
    Total Time: 1 hour 5 minutes
    Servings: 16 bars
    Calories: 208kcal

    Ingredients

    Filling:

    • 8 ounces cream cheese softened
    • ⅓ cup powdered Swerve
    • 2 tablespoon whipping cream
    • ½ teaspoon vanilla extract

    Bars:

    • ½ cup butter melted
    • ⅔ cup Swerve Brown
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • 2 cups almond flour
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon ginger
    • ⅛ teaspoon cloves
    • ¼ teaspoon salt
    • ¾ cup shredded carrot
    • ¼ cup chopped pecans or walnuts (optional)
    US Customary – Metric

    Instructions

    • Preheat the oven to 325F and grease a 9×9 inch metal baking pan well.
    • In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Add the cream and vanilla and beat until well combined.
    • In another large bowl, whisk together the butter and sweetener, breaking up any clumps. Stir in the egg and vanilla. Add the almond flour, baking powder, cinnamon, ginger, cloves, and salt. Stir in the shredded carrot until well combined.
    • Spread about two thirds of the carrot cake mixture in the bottom of the prepared pan, then spread on the cream cheese mixture. Dollop the remaining cake mixture overtop and swirl lightly with a knife.
    • Bake 35 to 45 minutes, until the edges are set but the center still jiggles slightly. Remove and let cool, then chill at least 1 to 2 hours to firm up.
    Nutrition Facts
    Keto Carrot Cake Bars
    Amount Per Serving (1 bar)
    Calories 208 Calories from Fat 167
    % Daily Value*
    Fat 18.6g29%
    Carbohydrates 4.7g2%
    Fiber 1.9g8%
    Protein 4.7g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    6.9K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Melanie says

      November 01, 2022 at 3:16 pm

      Man oh man – when my new oven gets here, I’m gonna make these early one morning and have a piece with my coffee. What a grand way to start the day. Thanks Carolyn !

      Reply
    2. Greg says

      June 17, 2022 at 2:39 pm

      5 stars
      These were absolutely awesome! Never did I think so much flavor could be wrapped up in a small bar. Try them, you will be glad you did.

      Reply
    3. Donna Miholick says

      April 16, 2022 at 9:31 pm

      5 stars
      Wow! This is so good! I was looking for a dessert that tasted like carrot cake and cheesecake and this is it! Thank you for a fantastic recipe.

      Reply
    4. Chelsea Robert says

      March 26, 2022 at 8:34 am

      5 stars
      I had been craving carrot cake when I came upon this recipe so I was inspired to try it right away. I will be honest I had low expectations and was not only blown away by the results but also that after a week of eating carrot cake every day, I actually lost weight!!! Carolyn, you’re a magician!!!

      Reply
      • Carolyn says

        March 26, 2022 at 10:18 am

        That’s so great to hear!

        Reply
    5. Sandy Farlee says

      February 13, 2022 at 1:33 pm

      5 stars
      Just made these for Super bowl Sunday & they are incredible! What’s not to love? Carrot cake, cheese cake = 2 of my favorites & this recipe is out of this world.

      Reply
    6. Sissi says

      January 17, 2022 at 4:06 am

      There is no way to contact you regarding one of your E cookbooks. You charged my cc but I haven’t been able to download your E cookbook keto2.
      How do I remedy the situation?

      Reply
      • Carolyn says

        January 17, 2022 at 9:17 am

        There most certainly is a way! 🙂 Trust me, I am not trying to screw you and the confirmation email has my email address attached to it. Please email me at carolyn@alldayidreamaboutfood.com so we can take a look at what’s happening.

        Reply
    7. Kristen says

      December 14, 2021 at 8:20 pm

      Hi!! Made these for a friend and they were a big hit… Question… during what step would I add walnuts if desired?

      Reply
      • Carolyn says

        December 14, 2021 at 10:04 pm

        Did you want them in the batter, not the cream cheese swirl? If so, add them at the end of the batter making process.

        Reply
    8. Leah says

      September 26, 2021 at 7:49 am

      5 stars
      Oh my goodness! You’ve just made my entire family INCREDIBLY happy! We went low carb just over 3 years ago and we haven’t had carrot cake since that day. This slice is amazing. It disappeared so quickly and I’ve been asked to make more already. Thank you for this amazing recipe – it will be well used. <3

      Reply
      • Carolyn says

        September 26, 2021 at 8:43 am

        Wonderful!

        Reply
    9. Sara says

      September 15, 2021 at 10:21 am

      I don’t have the brown sugar on hand, can I use swerve granulated sugar to substitute? TIA!

      Reply
      • Carolyn says

        September 15, 2021 at 1:45 pm

        Sure, it’s not quite the same but it works.

        Reply
    10. SandiShores says

      September 13, 2021 at 3:08 pm

      What can I sub for the swerves?
      I can’t stand the mouth cooling of the erythritol

      Reply
    11. Rosemary Rotolo-Cancino says

      September 13, 2021 at 2:21 pm

      5 stars
      Just so delicious. They hardly made it to the table!! Super moist too. Definitely a keeper!

      Reply
    12. Kae says

      July 27, 2021 at 8:34 am

      4 stars
      Hi! I just made this today and we all love it!! It turned out a little too sweet though. I used brown monk fruit erythritol blend sweetener since its hard to find Swerve in our country. I plan to reduce the sweetener next time. How much sweetener do you think I should use?

      Reply
      • Carolyn says

        July 27, 2021 at 1:11 pm

        Since I don’t even know what brand you are using, I can’t possibly guide you.

        Reply
    13. Janet Molloy says

      July 22, 2021 at 4:38 am

      5 stars
      Still warm from the oven but it smelt SO good we just had to taste it. Grandkids new favorite! Nanna’s new favorite too. A perfect treat…

      Reply
    14. Melissa says

      May 25, 2021 at 3:25 pm

      5 stars
      I love keto friendly desserts! Great recipe

      Reply
    15. Beth says

      May 25, 2021 at 2:51 pm

      5 stars
      These keto cake bars are amazing and I’m so glad I can eat a couple of these with this recipe! Can’t wait to make these cake bars again!

      Reply
      • Melissa earley says

        July 13, 2021 at 9:27 pm

        I follow you and have made several things this particular recipe is a first for me and oh my it is delicious thank you for this you are awesome!!!

        Reply
    16. jessica says

      May 25, 2021 at 2:50 pm

      5 stars
      Oh my goodness, these cake bars are the next best thing since sliced bread!

      Reply
    17. R.B. says

      April 08, 2021 at 7:52 am

      Hi!
      Can covonut flour be substituted for almonf flour?

      Reply
      • Carolyn says

        April 09, 2021 at 7:07 am

        Not in this recipe, no.

        Reply
    18. Joy T. says

      March 28, 2021 at 4:57 pm

      5 stars
      FABULOUS! I LOVE Carrot Cake and have not had any in literally years! This is a definite for my Easter dessert! Thank you for giving us another Keto version of a classic!

      Reply
      • Carolyn says

        March 29, 2021 at 7:50 am

        So glad you like it!

        Reply
    19. Olga says

      March 28, 2021 at 9:14 am

      Another great recipe that I plan to make today! Can you leave these in the pan and cut as needed or do you have to cut all 16 squares and save in a container in the fridge?

      Reply
      • Carolyn says

        March 28, 2021 at 9:47 am

        Yes, you can easily leave them in the pan.

        Reply
    20. Gail J Morris says

      March 28, 2021 at 8:50 am

      In your blog part you mention mixing the brown swerve with the cream cheese but in the recipe it just says swerve in the cream cheese mixture and brown in the cake mix. Is it brown swerve in both of them? I have overwintered carrots from my garden in the fridge that would be perfect for this recipe.

      Reply
      • Carolyn says

        March 28, 2021 at 9:48 am

        I don’t think you’re reading that correctly. In the blog, I talk about mixing the BUTTER with the brown Swerve…

        Reply
        • Gail J Morris says

          March 28, 2021 at 4:01 pm

          So sorry-that’s what I get for reading it at 5:30 in the morning before my coffee! thanks!

          Reply
        • RWills says

          April 03, 2021 at 12:14 pm

          These look delicious! If I only have a glass 8×8 pan, will that work and do you think bake time will need to be altered? Thanks!

          Reply
          • Carolyn says

            April 03, 2021 at 2:31 pm

            It will probably work but you will need to reduce the temp by 25 degrees and bake for quite a bit longer. I can’t say how long because I haven’t made them that way.

            Reply

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