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)
Ingredients
Dry Ingredients
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1½ cups blanched almond flour
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¼ cup coconut flour
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¾ cup granulated keto sweetener (erythritol or monk fruit blend)
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1½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground ginger (optional but recommended)
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
Wet Ingredients
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3 large eggs, room temperature
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⅓ cup avocado oil or melted butter
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2 tbsp unsweetened almond milk
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1 tsp vanilla extract
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1½ cups finely grated carrots (packed, then lightly squeezed)
Optional Add-Ins
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¼ cup chopped walnuts or pecans
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2 tbsp unsweetened shredded coconut
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1 tbsp sugar-free maple syrup (optional, for extra moisture)
Instructions
1. Prep
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Preheat oven to 350°F (175°C)
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Line an 8×8-inch pan with parchment paper or grease well
2. Mix Dry Ingredients
In a large bowl, whisk together:
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Almond flour
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Coconut flour
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Sweetener
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Cinnamon, nutmeg, ginger
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Baking powder, baking soda
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Salt
Make sure there are no clumps, especially from the coconut flour.
3. Mix Wet Ingredients
In a separate bowl:
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Whisk eggs until slightly frothy
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Add oil (or butter), almond milk, vanilla, and optional maple syrup
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Mix until fully combined
4. Combine
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Pour wet ingredients into dry ingredients
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Stir until a thick batter forms
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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.
5. Bake
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Spread batter evenly in prepared pan
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Smooth the top with a spatula
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Bake for 28–35 minutes
Done when:
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Center is set
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Toothpick comes out mostly clean (a few moist crumbs are okay)
Cool completely before frosting.
Keto Cream Cheese Frosting
Ingredients
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6 oz cream cheese, softened
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¼ cup unsalted butter, softened
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½ cup powdered keto sweetener
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½ tsp vanilla extract
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Pinch of salt
Instructions
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Beat cream cheese and butter until smooth and fluffy
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Add powdered sweetener, vanilla, and salt
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Beat again until light and spreadable
Assemble
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Spread frosting evenly over cooled bars
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Chill for 20–30 minutes for clean slicing
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Slice into bars and enjoy
Storage
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Fridge: up to 5 days (best texture)
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Freezer: up to 2 months (freeze unfrosted or frosted)
Pro Tips
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Finely grate carrots—large shreds = watery bars
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Let bars cool fully before frosting or it’ll melt
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For extra spice: add a pinch of cloves
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Want ultra-moist bars? Add 1 tbsp sour cream or Greek-style keto yogurt
