Sugar Free Carrot Cake Cheesecake (Diabetic Friendly)
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.
Servings: 12 servings
Calories: 499kcal
Cost: $15
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 tsp baking powder, ¾ tsp salt, 1.5 tsp cinnamon, 1.5 tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp 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 tsp 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 tbsp 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 tbsp butter, ½ cup powdered sweetener sugar substitute, 2 tbsp sour cream, 1 tbsp heavy whipping cream 35%
- Decorate the top of the cake with pecan halves and grated carrots as desired.½ cup pecan halves
Video
Notes
Don't forget the crucial step of keeping the cake in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 10g | Protein: 12g | Fat: 46g | Fiber: 4g | Sugar: 4g
