Keto Carrot Cake Cheesecake

Keto Carrot Cake Cheesecake

Carrot Cake:

½ cup almond flour

½ cup coconut flour

1 teaspoon baking soda

¼ teaspoon salt

2 teaspoons cinnamon

4 large eggs

¾ cup Swerve granulated sweetener

½ cup coconut oil, melted

½ buttermilk

2 teaspoons vanilla extract

1 cup carrots, grated

½ cup crushed pineapple, reserve 2 tablespoons of juice

¼ cup shredded coconut, unsweetened

½ cup walnuts, chopped

 

Cheesecake:

2 (8oz) packages of cream cheese

½ cup sour cream

3 eggs

½ cup Swerve granulated sweetener

¼ scoop Quest Baking Mix

1 tablespoon pineapple juice

1 scoop Quest coconut oil powder

 

Cream Cheese Frosting:

1 tablespoon unsalted butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla

1 tablespoon pineapple juice

1 cup Swerve confectioner sugar

2 scoops Quest coconut oil powder

 

1. Preheat oven to 350 degrees and grease a 9 ½ inch springform pan.
2. To make the carrot cake, in a small bowl mix together flour, baking soda, salt and ground cinnamon. Set aside.
3. In a medium bowl mix sugar, eggs, oil, buttermilk, and vanilla for 3 minutes. Make sure you scrape the sides. Slowly add dry ingredients. Fold in carrots, pineapple, coconut, and walnuts. Set aside. It should have this consistency.

1. In a large bowl mix cream cheese and sour cream until smooth. It will look thick before the eggs are added.

 

1. Add eggs one at a time allowing a full minute between adding each egg. Add in sugar, baking mix and pineapple juice. Mix an additional 3 minute.
2. Pour cake mixture into springform pan and smooth out with a spoon.

 

1. Add cheesecake mixture over the carrot cake.

 

1. Bake 35 minutes then remove from the oven. Tent with aluminum foil and bake another 30 minutes.
2. Turn off the oven and crack open the oven door. Allow cheesecake to cool in the oven for another 30 minutes. Remove from oven and allow to cool completely. Chill in the fridge at least 3 hours. I prefer to chill overnight. As you can see my tent fell into my cheesecake but it will be covered with delicious cream cheese frosting so no worries!

1. To make the cream cheese frosting mix butter and cream cheese in a small bowl until smooth. Slowly add Swerve confectioner sweetener.
2. Add pineapple juice and vanilla then continue to beat 3 minutes. Spread over the top of the cake. Chill until ready to serve.

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

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