Sugar Free Carrot Cake Cheesecake is an irresistible fusion of two beloved desserts integrating the warm flavors of carrot cake and the creamy lusciousness of cheesecake without the added sugars.
This recipe is a healthy option for those looking to enjoy a low carb dessert without the added carbs. Suitable for various occasions or as a personal treat.
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Carrot cake and cheesecake are two of my favorite desserts so when I decided to combine them both I knew it would be a winner.
If you want other sugar free carrot cake desserts, why not try this Sugar Free Carrot Cake recipe, this Sugar Free Brazilian Carrot Cake or this Ninja Creami Sugar Free Carrot Cake Ice Cream. You might also enjoy this Low Carb Basque Cheesecake or this Low Carb Blueberry Delight Cheesecake recipe.
Ingredients used for the sugar free carrot cake cheesecake
Each ingredient has been chosen not only for its ability to replicate the traditional flavors and textures of carrot cake and cheesecake without the added sugar but also to ensure the dessert remains accessible to those following sugar-free or low-carb diets.
- Almond Flour: Low-carb, gluten-free base that adds a moist texture and nutty flavor.
- Sweetener: Sugar-free sweetener that replaces traditional sugar without affecting blood sugar levels.
- Carrots: Provide natural sweetness and moisture to the cake.
- Cream Cheese: Creates a creamy texture and tangy flavor for the cheesecake.
- Eggs: Serve as a binder for structure in both cake and cheesecake layers.
- Sour Cream: Adds moisture and a slight tang, enhancing texture and flavor.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves): Offer depth and warmth, key to carrot cake flavor.
- Vanilla Extract: Enhances overall flavor with sweetness and aroma.
- Pecan Halves: Add a crunchy texture and nutty flavor complement.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Steps by step instructions
How to make low carb carrot cake cheesecake?
STEP 1: First, make the carrot cake batter by combining the dry ingredients in a large bowl and then adding the wet ingredients. Once it's all combined, set it aside.
STEP 2: Next using a stand mixer or hand mixer and a large bowl, add the cheesecake ingredients and mix on high for 3 minutes.
Using a 9" springform pan, line the grease and line the bottom and side with parchment paper. Then add ¾ of the cake batter to the bottom of the pan.
STEP 3: Add a layer of cheesecake batter over the carrot cake layer and then scoop the remaining carrot cake batter dolloped in the centre of the pan. Next add the final cheesecake layer to form a layer on the top.
Bake the cake in a preheated oven at 350°F for 1 hour. Then turn the oven off and keep the cake in the oven for another half hour. Then remove from oven, allow to cool for 30 minutes, and store in the fridge overnight.
Crucial Step
Storing your Sugar Free Carrot Cake Cheesecake in the fridge overnight, after it has cooled from the oven, is a crucial step not to be overlooked. This resting period is essential for the cake to set properly.
The cooling process allows the cheesecake layer to firm up, ensuring that when you cut into it, the slices come out clean and maintain their shape.
STEP 4: After storing the cake in the fridge overnight, make the cream cheese frosting by combining the softened cream cheese, butter, powdered sweetener, sour cream, and heavy cream.
Using a spatula knife add the frosting to the cake and spread evenly. Then top with the pecan halves and some grated carrots in the center. Be creative here and feel free to decorate the top of the cake to your liking.
Top Tip
Ensure the cream cheese, eggs and sour cream are at room temperature before mixing for the best texture and flavor.
Recipe variations
Enjoy some variations of this recipe to give this sugar free carrot cake cheesecake a little twist.
- Coconut Flour: Swap almond flour with coconut flour for a different gluten-free base. Note: Coconut flour is more absorbent, so you'll need to adjust the amount. Use about 1 cup of coconut flour for every 3 cups of almond flour, and consider adding an extra egg to maintain moisture.
- Walnuts Instead of Pecans: Add walnuts instead pecans in the recipe for a slight variation in nutty flavor and texture.
- Dairy-Free Alternatives: For a dairy-free version, use plant-based cream cheese, butter and sour cream. There are many almond, soy, and coconut-based alternatives available.
- Add Ins: Fold in some shredded coconuts or sugar-free chocolate chips into the batter for added flavor and texture.
How to store the cake
- Cover the leftover cake tightly with plastic wrap or aluminum foil.
- Place the covered cake in an airtight container.
- Store the container in the refrigerator.
- Consume within 3-4 days for best taste and quality.
- For longer storage, freeze individual slices wrapped in plastic wrap and stored in a freezer bag.
- Thaw frozen slices in the refrigerator overnight before serving.
Frequently asked questions
This cake is considered diabetic-friendly because it is made without added sugar. Instead, it uses erythritol, a sugar alcohol with zero glycemic impact, as a sweetener. Additionally, almond flour is used as a low-carb alternative to traditional wheat flour, helping to manage blood sugar levels more effectively.
While traditional carrot cake recipes typically include sugar for sweetness, this cake achieves its sweetness through erythritol, providing a similar taste without the added sugar. The use of spices like cinnamon, ginger, nutmeg, and cloves also enhances the flavor profile, ensuring a delicious dessert without the sugar spike.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Sugar Free Carrot Cake Cheesecake (Diabetic Friendly)
Ingredients
Carrot Cake Batter
- 3 cups almond flour
- 1.5 teaspoon baking powder
- ¾ teaspoon salt
- 1.5 teaspoon cinnamon
- 1.5 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup brown sweetener use your preferred brown or golden sweetener
- 5 large eggs room temperature
- ¾ cup sour cream room temperature
- ½ cup softened or melted butter room temperature
- 1 teaspoon vanilla extract
- 1.5 cup grated carrots
Cheesecake Batter
- 16 oz softened cream cheese room temperature
- 3 large eggs room temperature
- 1 cup powdered sweetener sugar substitute erythritol, monk fruit or allulose
- ¾ cup sour cream room temperature
- 1 tablespoon vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese room temperature
- 1 tablespoon butter room temperature
- ½ cup powdered sweetener sugar substitute erythritol, monk fruit or allulose
- 2 tablespoon sour cream room temperature
- 1 tablespoon heavy whipping cream 35% add more or less for desired consistency
- ½ cup pecan halves for topping the cake
(See the video instructions below if further clarification is needed)
Instructions
Carrot Cake Batter
- In a large bowl, combine the dry ingredients.3 cups almond flour, 1.5 teaspoon baking powder, ¾ teaspoon salt, 1.5 teaspoon cinnamon, 1.5 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¾ cup brown sweetener
- Add the wet ingredients to the dry mixture and mix until well combined. Set aside.5 large eggs, ¾ cup sour cream, ½ cup softened or melted butter, 1 teaspoon vanilla extract, 1.5 cup grated carrots
Prepare Cheesecake Batter
- In a separate large bowl, using a stand mixer or hand mixer, beat the cheesecake ingredients on high for 3 minutes until smooth and creamy.16 oz softened cream cheese, 3 large eggs, 1 cup powdered sweetener sugar substitute, ¾ cup sour cream, 1 tablespoon vanilla extract
Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom and sides with parchment paper.
Layering:
- Pour ¾ of the carrot cake batter into the bottom of the prepared pan.
- Add a layer of the cheesecake batter over the carrot cake layer.
- Dollop the remaining carrot cake batter in the center of the pan.
- Top with the remaining cheesecake batter to form the final layer.
Baking:
- Bake the cake in the preheated oven for 1 hour. After baking, turn off the oven and let the cake remain in the oven for another half hour. Remove from oven and allow the cake to cool in the pan for 30 minutes.
Refrigerate Overnight:
- Once cooled, cover the cake with plastic wrap or aluminum foil and refrigerate overnight. This step is crucial for the cake to set properly.
Cream Cheese Frosting
- In a mixing bowl, combine softened cream cheese, butter, powdered sweetener, sour cream, and heavy cream to make the frosting. Using a spatula or knife, spread the cream cheese frosting evenly over the top of the chilled cake.4 oz cream cheese, 1 tablespoon butter, ½ cup powdered sweetener sugar substitute, 2 tablespoon sour cream, 1 tablespoon heavy whipping cream 35%
- Decorate the top of the cake with pecan halves and grated carrots as desired.½ cup pecan halves
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Tina says
This carrot cake was so good!! Definitely making it again!
Nora says
I am a huge cheesecake fan! And this one was simply divine! Thanks for this awesome recipe!
Oscar Chimenti says
You're welcome.
Gloria says
It has been ages since I have had carrot cake. I always need some great gluten-free recipes for when I have dinner guests. This will be perfect for next time they are over.
Oscar Chimenti says
Always good to have some gluten free recipes on hand.
Nicole NK says
This cheesecake looks so decadent. Sugar free is also a bonus!
Juyali Nortman - A Latin Flair says
I love anything carrot cake! I have a diabetic in our family, and this recipe is perfect. Thank you for creating this recipe!
Oscar Chimenti says
Thank you, enjoy.