Description
A delicious low-carb twist on classic carrot cake cheesecake bars, featuring a creamy cheesecake layer and spiced carrot cake base. Perfect for satisfying sweet cravings without the guilt!
Ingredients
Scale
For the Crust:
- For the Carrot Cake Layer:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- For the Topping (Optional):
- 1/4 cup chopped walnuts or pecans
- 1 tsp cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Make the carrot cake layer: In a bowl, whisk almond flour, erythritol, cinnamon, nutmeg, ginger, and salt.
- Add melted coconut oil, egg, and vanilla extract. Mix until combined, then fold in grated carrots.
- Press the mixture evenly into the prepared pan. Bake for 12 minutes, then let cool slightly.
- Make the cheesecake layer: Beat cream cheese and erythritol until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour cheesecake batter over the carrot cake layer. Sprinkle with chopped nuts and cinnamon if desired.
- Bake for 30-35 minutes until the center is set but slightly jiggly. Cool completely, then refrigerate for at least 4 hours before slicing.
Notes
Store bars in the refrigerator for up to 5 days. For a dairy-free version, use coconut cream cheese and coconut yogurt instead of sour cream. Adjust sweetness to taste with more erythritol if needed.