Keto Carrot Cake Bars

Yield

9–12 bars (depending on how you slice them)

Net Carbs (approx.)

~3–4 net carbs per bar (with frosting, depending on sweetener & carrots)

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Ingredients

Dry Ingredients

• 1½ cups blanched almond flour

• ¼ cup coconut flour

• ¾ cup granulated keto sweetener (erythritol or monk fruit blend)

• 1½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger (optional but recommended)

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet Ingredients

• 3 large eggs, room temperature

• ⅓ cup avocado oil or melted butter

• 2 tbsp unsweetened almond milk

• 1 tsp vanilla extract

• 1½ cups finely grated carrots (packed, then lightly squeezed)

Optional Add-Ins

• ¼ cup chopped walnuts or pecans

• 2 tbsp unsweetened shredded coconut

• 1 tbsp sugar-free maple syrup (optional, for extra moisture)

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Instructions

1. Prep

• Preheat oven to 350°F (175°C)

• Line an 8×8-inch pan with parchment paper or grease well

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2. Mix Dry Ingredients

In a large bowl, whisk together:

• Almond flour

• Coconut flour

• Sweetener

• Cinnamon, nutmeg, ginger

• Baking powder, baking soda

• Salt

Make sure there are no clumps, especially from the coconut flour.

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3. Mix Wet Ingredients

In a separate bowl:

• Whisk eggs until slightly frothy

• Add oil (or butter), almond milk, vanilla, and optional maple syrup

• Mix until fully combined

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4. Combine

• Pour wet ingredients into dry ingredients

• Stir until a thick batter forms

• Fold in grated carrots and optional nuts/coconut

 Batter should be thick but spreadable. If it feels too stiff, add 1–2 tsp almond milk.

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5. Bake

• Spread batter evenly in prepared pan

• Smooth the top with a spatula

• Bake for 28–35 minutes

Done when:

• Center is set

• Toothpick comes out mostly clean (a few moist crumbs are okay)

Cool completely before frosting.

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Keto Cream Cheese Frosting

Ingredients

• 6 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• ½ cup powdered keto sweetener

• ½ tsp vanilla extract

• Pinch of salt

Instructions

1. Beat cream cheese and butter until smooth and fluffy

2. Add powdered sweetener, vanilla, and salt

3. Beat again until light and spreadable

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Assemble

• Spread frosting evenly over cooled bars

• Chill for 20–30 minutes for clean slicing

• Slice into bars and enjoy

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Storage

• Fridge: up to 5 days (best texture)

• Freezer: up to 2 months (freeze unfrosted or frosted)

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Pro Tips

• Finely grate carrots—large shreds = watery bars

• Let bars cool fully before frosting or it’ll melt

• For extra spice: add a pinch of cloves

• Want ultra-moist bars? Add 1 tbsp sour cream or Greek-style keto yogurt