Ingredients
Units
Scale
For the Crumb Topping:
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 3 tbsp Lakanto Golden
- 1/2 tsp cinnamon
- 2 tbsp butter, unsalted, melted
- 1/8 tsp salt
- 1/4 cup chopped walnuts (or pecans) - OPTIONAL
For the gluten-free Carrot Cake:
- 3/4 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup whey (plain or vanilla)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon (or ginger)
- 1/4 tsp salt
- 2 eggs + 1 egg, divided
- 1 cup shredded carrots
- 1/4 cup coconut oil
- 1/3 cup sweetener
- 1 tsp vanilla
For the Cream Cheese Filling:
- 8 oz cream cheese
- 1 egg yolk
- 3 tbsp powdered sweetener (I used Lakanto which is 2x sweeter than regular powdered sugar)
- 1 tsp vanilla
- 1/8 tsp salt
Instructions
- Combine the crumb ingredients and stir well to incorporate. Place the crumb mixture in the fridge.
- Preheat the oven to 350 degrees F. and line a 6-inch springform pan with parchment paper on the bottom and grease the sides of the pan well with cooking spray. Set it aside.
- In a large mixing bowl, beat together the coconut oil and sweetener until well combined. Beat in the 2 whole eggs and the 1 egg white until combined. Add in all the dry ingredients (except for the carrots) and beat for 1- 2 minutes. Remove 1/4 cup of the batter and stir it into the crumb mixture. Take the remaining batter and stir in the shredded carrots. Spread the carrot cake batter evenly over the bottom of the spring-form pan. Place it in the oven for 20 minutes.
- While the cake is baking, beat together the cream cheese with the powdered sugar. Add in the vanilla and remaining egg yolk and beat for 1 minute.
- Once the cake has baked for 20 minutes, remove it from the oven and carefully pour the cream cheese mixture over the carrot cake. Sprinkle the crumble mixture over the cheesecake and gently press the crumb into the cheesecake.
- Return the cake to the oven and continue to bake for an additional 20 minutes.
- Allow cake to cool for at least 3 hours (or preferably overnight to allow the cream cheese to solidify) before removing springform pan and serving.
Notes
- Lakanto Powdered Sweetener is twice as sweet as regular powdered sugar. If you are using regular powdered sugar or another brand of powdered sweetener, you may need to double the amount to 1/3 cup.
- You may need to cover the top of the cake with aluminum foil if the top begins to brown too quickly.
- A slice of this Carrot Crumb Cake is approximately 79% fat so it is perfect for a keto diet.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 361
- Sugar: 4.7
- Fat: 32.1
- Carbohydrates: 7.8
- Fiber: 3.1
- Protein: 10.7
