Sugar-Free Keto Carrot Cake With Almond Flour

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When I posted a keto cream cheese frosting recipe, and mentioned that I had plans to use it more, I got so many recipe requests — and many readers asked for the exact recipe I was planning: Almond flour keto carrot cake!

With spring just around the corner, it’s the perfect time to start thinking about how to make sugar-free carrot cake. It makes such a wonderful spring dessert after a main dish like glazed keto ham!

Whether it’s still cold where you live or already starting to warm up, save or bookmark this low carb keto carrot cake recipe. It’s good enough to share with the whole family, even if they aren’t low carb or on the keto diet. Try it for Easter, Passover, Mother’s Day, or any birthday coming up!

Is Carrot Cake Keto?

No, traditional carrot cake is made with flour and sugar and fruit and frosting… definitely not keto! Luckily, you can make a lower carb version. This low carb keto sugar-free carrot cake is made with keto alternatives like monk fruit, allulose, almond flour, and other swaps so that we can have our cake and eat it too.

Ingredients For Almond Flour Carrot Cake

This section explains how to choose the best ingredients for sugar-free carrot cake with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Besti Monk Fruit Allulose Blend – All the sweetness of sugar, without all the carbs — plus, it keeps this cake soft and moist. You could also use another granulated sugar substitute, like erythritol or allulose, but check my sweetener conversion chart.
• Butter – I prefer to use grass fed butter for best flavor and nutrition, but feel free to use your preferred type. It provides the best flavor, and creaming the butter with sweetener creates air pockets. You can still do this with coconut oil for dairy-free cake, but I like the result best with butter.

• Blackstrap Molasses – I used a tiny bit of blackstrap molasses in this low carb low sugar carrot cake. It’s there for flavor, not sweetness, and does not add a significant amount of carbs per serving. But, if this is problematic, feel free to skip it.

• Vanilla Extract – Use high quality vanilla for best flavor.
• Pineapple Extract – Pineapple flavor without the sugar and carbs! This tastes like the real thing and is a must.
• Eggs – Use whole, large eggs. Flax eggs may work as a substitute, but I haven’t tried it.
• Wholesome Yum Blanched Almond Flour – The best almond flour! It’s super-fine so it tastes and acts more like all-purpose flour. Coconut flour won’t work here, as the cake will get too dry, and almond meal won’t create the same consistency.
• Baking Powder – This helps the cake rise to be tall and fluffy. Don’t confuse this with baking soda, which is not the same.
• Cinnamon – For the perfect amount of spice. You can also add a dash of nutmeg if you like.
• Sea Salt – Balances out the sweetness.
• Shredded Carrots – You can’t make low carb carrot cake without some carrots! Grate them fresh — pre-shredded ones will be too dry for this cake. Carrots are not keto friendly on their own, but are fine to use in recipes like this one where the amount per serving will be very small.
• Chopped Pecans – Pecans are the traditional nut for carrot cake, but you could also use walnuts… or really any keto nuts you like.
• Sugar-Free Cream Cheese Frosting – You’ll need two full batches of this frosting mix for layering and topping. The version I make is dairy-based, but you can easily swap it with any frosting you like.

How To Make Sugar-Free Carrot Cake

This section shows how to make almond flour carrot cake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Prep. Preheat oven to 350 degrees F. Line two cake pans with parchment paper, then grease the bottom and sides. I like to use springform pans for easy release, but whatever you have is fine.
2. Cream butter and sweetener. In a large bowl, use a hand mixer to cream together the butter and Besti, then beat in the remaining wet ingredients. These include molasses, vanilla extract, pineapple extract, and finally eggs, one at a time.

Why pineapple extract?

Pineapple extract is optional because it might be a little harder to find, but if you can get it, it’s so good! I included it because many traditional carrot cake recipes include crushed pineapple, and this was a great way to get the same flavor without the carbs.

3. Mix dry ingredients. In a medium bowl, mix together almond flour, baking powder, cinnamon, and sea salt.
4. Combine. Stir the wet and dry ingredients together.

5. Finish the low carb sugar-free carrot cake batter. Add the grated carrots and pecans.
6. Transfer. Spoon the batter into the prepared baking pans and smooth the top.

TIP: Measure carefully.

Make sure the carrots are just loosely packed when measuring, don’t cram them into the measuring cup or you’ll end up with too much. You don’t really need to drain them, but if they are very wet and oozing water, give them a squeeze first.

6. Bake. The cake layers are done when the top springs back and an inserted toothpick comes out clean. Let the layers of low carb carrot cake cool completely before frosting. I usually cool them in the pan for ten minutes, then a wire rack afterward.
7. Make frosting. You can make it anytime using this sugar-free cream cheese frosting recipe. Don’t forget that you’ll need to double it to have enough for the cake. If you happen to have any leftover, try it on this chocolate mug cake – so good!
8. Assemble. When the cake layers are completely cool, you can frost one of them. Stack the other one on top, then frost again. Top with more crunchy pecans.

TIP: Make sure the frosting is at room temperature before frosting your low carb carrot cake.

Otherwise, it will be difficult to spread. You can always thin it out with a little heavy cream if needed.

VARIATION: Keto carrot cake muffins!

You can find that version in my Easy Keto Cookbook.

Storage Instructions

• Store: If you’re not ready to serve your sugar-free carrot cake right away, gently cover it and refrigerate it. It’s best within a day or two, but may last up to a week.
• Freeze: Wrap cake tightly with plastic wrap and store in freezer for 2-3 months.
• Serve: Enjoy keto low carb carrot cake right away for best flavor.

More Low Carb Cake Recipes

If you like this sugar-free carrot cake recipe, you might also like some of these other cake recipes:

Keto Lemon Cake

Keto Lava Cake

Keto Red Velvet Cake

Keto Vanilla Cake

4.9 from 175 votes

Sugar-Free Keto Carrot Cake With Almond Flour

The best low carb keto carrot cake recipe! Learn how to make sugar-free carrot cake with almond flour for a moist and delicious dessert.

Prep: 25 minutes

Cook: 30 minutes

Total: 55 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 16 (adjust to scale recipe)

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Ingredients

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• 3/4 cup Besti Monk Fruit Allulose Blend (or coconut sugar for paleo) ▢
• 3/4 cup Unsalted butter (softened; use coconut or ghee for paleo or dairy-free) ▢
• 1 tbsp Blackstrap molasses (optional) ▢
• 1 tsp Vanilla extract ▢
• 1/2 tsp Pineapple extract (optional) ▢
• 4 large Eggs (preferably at room temperature) ▢
• 2 1/2 cup Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 2 tsp Cinnamon ▢
• 1/2 tsp Sea salt ▢
• 2 1/2 cup Carrots (grated, measured loosely packed after grating) ▢
• 1 1/2 cup Pecans (chopped; divided into 1 cup and 1/2 cup) ▢
• 2 full recipes Sugar-free cream cheese frosting (double the frosting recipe; for paleo or dairy-free, omit or use a coconut cream based frosting instead) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.

2. In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.

3. In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.

4. Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).

5. Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.

6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)

8. When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.

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Recipe Notes

Nutrition info includes the frosting, based on this sugar-free cream cheese frosting recipe.

Serving size: 1 slice, or 1/16 of entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 359

Fat 34g

Protein 7.5g

Total Carbs 8.5g

Net Carbs 5.5g

Fiber 3g

Sugar 2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Dessert

Cuisine: American

Keywords: almond flour carrot cake, keto carrot cake, keto carrot cake recipe, low carb carrot cake, sugar-free carrot cake

Calories: 359 kcal

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