Name: Keto Carrot Cake Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 1/2 cup sour cream; 1 cup powdered allulose; 3 eggs; 1 tsp vanilla; 1/2 cup unsalted butter, melted; 2 eggs; 1/2 cup sour cream; 3/4 cup powdered allulose; 1 cup almond flour; 1/4 cup coconut flour; 1/4 cup whey isolate, plain; 1 tsp baking soda; 2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp allspice; 1/4 tsp salt; 100 g (1 cup) grated carrots; 1/2 cup unsweetened shredded coconut (OPTIONAL); 1/4 tsp Sweet Drops Coconut (OPTIONAL)

Ingredients

Units Scale

For Cheesecake:

16 oz cream cheese, softened
1/2 cup sour cream
1 cup powdered allulose
3 eggs
1 tsp vanilla

For the Carrot Cake:

1/2 cup unsalted butter, melted
2 eggs
1/2 cup sour cream
3/4 cup powdered allulose
1 cup almond flour
1/4 cup coconut flour
1/4 cup whey isolate, plain
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
100 g (1 cup) grated carrots
1/2 cup unsweetened shredded coconut (OPTIONAL)
1/4 tsp Sweet Drops Coconut (OPTIONAL)

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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 1/4 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 1/3rd of the cream cheese filling into the pan. Next, dollop 1/2 of the carrot cake mixture over top of cream cheese layer. Pour 1/3 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