Ingredients
Units
Scale
Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup stevia (or other sweeteners of choice)
- 3 eggs
- 1 tsp vanilla
Carrot Cake Filling:
- 1/2 cup coconut oil, melted
- 3/4 cup stevia (or other sweeteners of choice)
- 1/4 cup Lakanto Golden (or other brown sugar of choice)
- 1 cup coconut flour*
- 1/2 cup whey isolate*
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 100 g (1 cup) grated carrots
- 8 oz liquid egg whites
Caramel Ganache (Only 1/2 of this will be used
- 1/2 stick of butter (2 oz)
- 1/2 cup half and half
- 3 tbsp Lakanto Golden (or other brown sugar of choice)
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and wrap the base with aluminum foil. Fill a roasting dish with water about 1/4 inch deep. Set aside
- In a large bowl, beat together coconut oil, brown sugar, egg whites and vanilla until fully combined. Add coconut flour, whey, baking soda and cinnamon. Once everything has been incorporated, stir in shredded carrots.
- Spoon half of the carrot cake filling into the springform pan and press down firmly. Place in the oven for 10 minutes. Remove from oven and let cool.
- As carrot "crust" is cooking, make cheesecake filling by beating cream cheese and stevia in a large bowl. Once combined, add eggs and vanilla and beat until light and fluffy.
- Once "crust" has cooled slightly, pour half of the cream cheese filling over the crust. Next, add spoonfuls of carrot cake filling over top of cream cheese layer until all of the carrot cake has been utilized. Carefully pour remaining cream cheese over carrot cake dollops. Gently shake the pan to ensure cream cheese is evenly spread over carrot cake. Set cheesecake into the roasting pan and place in the oven for 60-70 minutes.
- Once the cheesecake has cooked, remove from the oven and drape and dish towel over cheesecake. This will prevent the cheesecake from cracking. Allow cheesecake to cool (at least 1 hour)
- As cheesecake cools, prepare caramel ganache. Place all the ganache ingredients (except the vanilla) in a small saucepan. Bring to a boil and then reduce to a simmer for 15-20 minutes or until the mixture thickens. Once down, remove from heat and stir in vanilla. Allow mixture to cool slightly.
- To assemble the cheesecake, gently remove springform from cheesecake. Take the caramel ganache and gently pour it over the cheesecake allowing it to dribble down the sides.
- Place cheesecake in the fridge and allow to cool for at least 3 hours.
Notes
- Feel free to sprinkle some walnuts over top of the cheesecake.
- Feel free to omit the caramel ganache.
- Nutritional information for the caramel ganache is as follows: 1 tbsp is 32 calories, 3.7 grams of fat, 0.3 grams of carbs and 0.3 grams of protein.
- *If you want to use almond flour instead, simply replace the coconut flour and whey with 1.5 cups of almond flour.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Keto, gluten free, low carb
Nutrition
- Serving Size: 1 slice (without Caramel Ganache)
- Calories: 306
- Sugar: 2.7 g
- Fat: 26.4 g
- Carbohydrates: 8.4 g
- Fiber: 3.6 g
- Protein: 8.5 g
