Keto Carrot Crumb Cake with Cheesecake Filling

 

 

 

This delicious Keto Carrot Crumb Cake combines a gluten-free moist carrot cake with a creamy cheesecake filling and topped with a crunchy crumb topping.  Perfect for a low carb breakfast, brunch, snack or dessert, this sugar-free crumb cake is perfect any time of day!

Once again, I had a hard time naming this recipe.

I wanted to call it a "coffee cake" but then realized that there was absolutely no coffee in the recipe so could I still call it a coffee cake?

Well, as it turns out, according to the Wikipedia:

"Coffee cake is any cake flavoured with or intended to be eaten with coffee. British coffee cake is typically a sponge cake flavoured with coffee, typically baked in a circular shape with two layers separated by coffee butter icing, which also covers the top of the cake."

 

Could I officially call this a "Coffee Cake"?  It does pair well with coffee and is circular in shape, but it is more moist than a sponge cake and does not contain any coffee butter icing.

So, not wanting to offend any Brits (or anyone else for that matter!), I settled on simply using the word "crumb"!

Basing this recipe on my to-die-for Zucchini Apple Stuffed Crumb Cake as well as my Pumpkin Cream Cheese Stuffed Crumb Cake, I knew this recipe was going to be a winner!

 

 

Why do I love this gluten-free Keto Carrot Crumb Cake?

• it tastes just like carrot cake but is MUCH easier to make
• it is perfect for breakfast, brunch, a snack or as dessert
• it can be made ahead of time and frozen
• it is the perfect blend of spicy carrot cake with just the right amount rich and creamy cheesecake
• it is low in carbs, gluten-free and Keto-friendly

 

 

What ingredients do you need to make this Keto Carrot Crumb Cake?

For the Gluten-free Carrot Cake Layer:

• almond flour
• coconut flour
• whey protein powder (unflavored or vanilla)
• shredded carrots
• sweetener
• coconut oil
• eggs
• baking soda and baking powder
• cinnamon, vanilla and salt

For the Keto Cheesecake Layer:

• cream cheese
• sweetener
• egg yolk
• vanilla, salt

For the low carb Crumb Topping:

• almond flour
• coconut flour
• sweetener
• cinnamon
• butter
• salt

 

 

 

How do you make this Carrot Crumb Cake with Cream Cheese Filling?

• In a small mixing bowl, combine all the crumb ingredients and set it to the side
• In a medium-size bowl, add in all the dry ingredients (not including the shredded carrots) for the cake and whisk to incorporate
• Divide 1 egg and set the yolk to the side
• Add the remaining eggs, egg white and all other wet cake ingredients to the dry ingredients and whisk to combine everything
• Remove ¼ cup of mixture and place it in the bowl with the crumb ingredients (do not over stir and you want it to have a "crumbly" texture
• Stir in the shredded carrots and spread the batter into a well-greased spring-form pan
• Bake for 10 minutes
• While the bottom layer is baking, combine the cream cheese ingredient and whisk them all together
• Once the 10 minutes is up, remove the cake and carefully pour the cream cheese over the cake layer
• Top the cream cheese layer with remaining crumb batter and gently press it slightly into the cream cheese layer
• Return the cake to the oven and bake for an additional 30 minutes
• Allow cooling fully before removing the outer ring of the spring-form pan.

 

 

What if I don't have a 6-inch spring-form pan?

You can easily make this in an 8 or 9-inch spring-form pan but the height of the crumb cake will be significantly reduced.  If you do change to a large dish,  you may need to decrease the baking time.

You could also use a square 8 x 8 pan instead of a round pan.

Since there are only 2 of us in our house, I like this smaller version so I have yet to try a larger cake.  However, if you want a larger cake, simply double all the ingredients (there is a handy button on the recipe card for doubling the ingredients),  and bake for a longer period of time.

If you choose to  double the recipe, please let me know how it turns out as well as how long it took to bake and I will add the information for other readers.

If you have a 6-inch regular cake pan, you could easily use it instead of a spring-form pan.

 

 

 

What if I don't have any Whey Protein powder?

Whey protein powder helps gluten-free baking rise but does not affect the taste at all.

If you don't have any whey, simply omit the ingredient and just realize that your crumb cake may be a little more dense.

 

What type of cream cheese can I use?

For this recipe, any type, full-fat all the way to fat-free should work fine.

 

 

 

How should you store this Keto Carrot Crumb Cake?

We store this sugar-free Carrot Crumb Cake in the fridge due to the cream cheese filling.  It should last at least 5 days and possibly up to 7 days...it has never lasted long enough in our house!

If you are the only gluten-free or keto person in your house, this carrot crumb cake freezes REALLY well.  Simply divide it into pieces and place them in the freezer for up to 3 months.

 

What if I want to make this gluten-free but not sugar-free?

You can easily replace the sweetener in this recipe with a direct 1:1 sugar replacement.

 

Can I make this Keto Carrot Crumb Cake ahead of time?

I actually made this 2 days ahead and simply wrapped the entire pan with aluminum foil and stored it in the fridge and it turned out GREAT!

 

Looking for more breakfast recipes?  Check out the following:

 

Nutella Swirl Breakfast Muffins

 

Whole30 Sausage Breakfast Bites

 

Easy Keto Nutella Doughnuts Gluten-Free

 

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