This Keto Carrot Cake Cheesecake is the best of all the dessert worlds! An absolutely delicious dessert! Combining a simple carrot cake recipe and then dolloping heaping tablespoons of the batter throughout a cheesecake this perfect combination of a cheesecake and a carrot cake was born!

This recipe creation is thanks to Mr. Grumbles.

When I asked him if he wanted a carrot cake or a cheesecake, he grumbled, "Either one...I like them both".

As I was jogging later that morning, debating about which to create, the epic idea of combining the two cakes blew me away.

As I sprinted (well, more like jogging as fast as I could) all the way home, I began to envision this wonderful creation. A perfectly seasoned light and airy carrot cake muddled through a creamy cheesecake sounded heavenly.

I quickly kicked off my shoes and got to work...I'm not kidding, I didn't even bother to shower as I was way too excited to get started.

The end result?

A massive success!

What do I LOVE about this Keto Carrot Cake Cheesecake?

comes together quickly (even though it looks like a lot of ingredients!)
it is the perfect balance between a light and airy cake and a dense and rich cheesecake
it has the perfect "basque" look and taste
it is gluten-free, sugar-free and low carb

What is a "Basque-Style" cheesecake?

This burnt basque cheesecake originates in Basque Country (hence the name).

It's a crustless cheesecake that's starting to become a trend in the US.

The cheesecake is baked at a high temperature in order to get that beautiful burnt exterior and super creamy interior.

The great thing with burnt basque cheesecake is that you don't have to worry about the cheesecake cracking on the top.

If you would prefer to make this "non-Basque Style", you can read my post on How to Bake the PERFECT Cheesecake for a "crack-free" cheesecake.

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

For Keto Cheesecake:

cream cheese
sour cream
powdered allulose
eggs
vanilla

For the gluten-free Carrot Cake:

butter
eggs
sour cream
powdered allulose
almond flour, coconut flour and plain whey powder
baking soda
cinnamon, nutmeg, allspice, salt
grated carrots
unsweetened shredded coconut (OPTIONAL)
Now Foods Better Stevia Coconut Drops (OPTIONAL)

gluten-free carrot cheesecake

What is allulose?

also known as D-psicose, is technically classified as a rare sugar because it can naturally be found in just a few foods, such as kiwi, raisins and figs.
chemically, it's similar to fructose, the type of natural sugar found in fruit.
however, unlike fructose or other types of sugar, your body doesn’t process it the same way and therefore has no effect on blood sugar
it is virtually calorie-free
it has around 70% of the sweetness of regular table sugar whereas stevia is about 200 times sweeter than table sugar
therefore, if you want to replace sugar with allulose, remember that for every 1 cup of sugar, you will use 1 ⅓ cup of allulose
unlike other keto and low carb sweeteners, allulose does not crystalize when it cools making it great for certain desserts such as custards, pudding and marshmallows

The brand that I used is either Fit Lane Powdered Allulose or Keystone Pantry Powdered allulose.

Do I have to use allulose in this recipe?

You do NOT need to use allulose in this recipe.

You can use any sweetener of choice. Just be aware that different keto sweeteners have varying levels of sweetness so you may need to decrease the amount of sweetener called for in this recipe.

Also, be aware that this cake needs to be refrigerated due to the cream cheese. Certain keto sweeteners crystallize when they cool and can result in a grainy cheesecake.

If you want to learn more about Keto and Low Carb Sweeteners and which are best for different types of recipes, check out my Guide to Keto Sweeteners.

How do you make this Keto Carrot Cake Cheesecake?

Prepare the mixtures:

Preheat oven to 350 degrees F.
Grease a 9-inch springform pan and place a piece of parchment paper in the bottom of the pan.
Fill a roasting dish with water about ¼ inch deep and set it aside.
In a large bowl beat together all the carrot cake filling except for the shredded carrots and shredded coconut, until fully combined.
Fold in carrots and coconut (if using) and set the bowl to the side.
Prepare the cheesecake filling by beating the cream cheese, sour cream and powdered allulose in a large bowl
Once combined, add eggs and vanilla and beat on low until light and fluffy.

Combine the 2 mixtures:

Pour ⅓rd of the cream cheese filling into the pan.
Next, dollop ½ of the carrot cake mixture over top of cream cheese layer.
Pour ⅓ of the remaining cream cheese over the carrot cake.
Dollop the remaining half of the carrot cake mixture and then 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 45 minutes.

Create the "Burnt Basque" Top:

After 45 minutes, turn the oven temperature to 400 degrees F. and continue to bake the carrot cake for an additional 15 minutes.
Remove from oven and allow it to cool.
Once cooled, place the cheesecake in the fridge for at least 3 hours or overnight before slicing.

Tips, Tricks and Substitutions:

don't overmix the cheesecake ingredients
try to cover the top with cheesecake as if there is any carrot cake on the top it can burn
if you don't want to make this "Basque-Style", simply keep the temperature of the oven the same throughout baking and cover the top with aluminum foil during the last 15 minutes
make sure to allow this cheesecake to cool fully in the fridge before slicing
this cheesecake freezes REALLY well
store this cheesecake in the fridge for up to 5 days

If you like this Keto Carrot Cake Cheesecake, you may also enjoy:

Keto Carrot Crumb Cake with Cheesecake Filling

Keto Carrot Cake Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This keto and gluten-free Carrot Cake Cheesecake is a Burnt Basque-Style cheesecake and is perfect for Easter or any holiday. This Easy keto and low carb dessert combines light and spicy carrot cake with a uber creamy cheesecake and topped with a charred Basque-style top. The perfect balance cake and cream cheese.

Total Time: 1 hour 15 minutes
Yield: 12 servings 1x

Instructions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan and place a piece of parchment paper in the bottom of the pan. Fill a roasting dish with water about ¼ inch deep. Set it aside.
In a large bowl, beat together all the carrot cake filling except for the shredded carrots and shredded coconut, until fully combined. Set the bowl to the side.
Prepare the cheesecake filling by beating the cream cheese, sour cream and powdered allulose in a large bowl. Once combined, add eggs and vanilla and beat on low until light and fluffy.
Pour ⅓rd of the cream cheese filling into the pan. Next, dollop ½ of the carrot cake mixture over top of cream cheese layer. Pour ⅓ of the remaining cream cheese over the carrot cake. Dollop the remaining half of the carrot cake mixture and then 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 45 minutes.
After 45 minutes, turn the oven temperature to 400 degrees F. and continue to bake the carrot cake for an additional 15 minutes. Remove from oven and allow it to cool.
Once cooled, place the cheesecake in the fridge for at least 3 hours or overnight before slicing.

Author: Cat
Prep Time: 15
Cook Time: 60
Category: Dessert
Method: Baking
Cuisine: American, Spring, Holidays
Diet: Gluten Free