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Low Carb Carrot Coffee Cake Recipe

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3.9 from 12 reviews

This Low Carb Carrot Coffee Cake is a moist, flavorful treat perfect for those following a low-carb diet. Featuring grated carrots, almond flour, and a rich cream cheese layer topped with a crunchy walnut crumble, this cake offers a delightful blend of textures and flavors without the guilt of traditional carbs. Ideal as a breakfast treat or afternoon snack with coffee or tea.

  • Total Time: 55 minutes
  • Yield: 9 servings

Ingredients

Cake Batter

  • 1 cup peeled grated carrot
  • ¾ cup granular low-carb sweetener
  • 6 tablespoons butter (melted)
  • 2 eggs
  • 1 cup blanched almond flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Cream Cheese Layer

  • 5 ounces cream cheese (softened)
  • 1 ½ tablespoons granular low-carb sweetener
  • 2 ½ tablespoons butter (melted)
  • ⅓ cup almond flour

Crumble Topping

  • ¼ cup chopped walnuts
  • ⅓ cup low-carb brown sweetener
  • ½ teaspoon cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (180℃) and grease an 8x8-inch baking pan to prevent sticking.
  2. Prepare Carrots: Peel and grate the carrots until you have about 1 cup, setting them aside for the batter.
  3. Mix Dry Ingredients for Cake Batter: In a large bowl, whisk together 1 cup almond flour, baking powder, cinnamon, and salt until fully combined.
  4. Mix Wet Ingredients for Cake Batter: In a separate large bowl, whisk ¾ cup sweetener, melted butter, vanilla extract, and eggs until smooth. Then stir in the grated carrots to incorporate evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the almond flour mixture into the wet ingredients, mixing until the batter is thoroughly combined and consistent.
  6. Layer Batter in Pan: Spoon half of the cake batter evenly into the prepared pan, smoothing the surface with a spatula due to the batter’s thickness.
  7. Prepare Cream Cheese Layer: In a medium-sized bowl, stir together softened cream cheese, 1 ½ tablespoons sweetener, melted butter, and ⅓ cup almond flour until smooth and creamy.
  8. Add Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the first half of the carrot cake batter, distributing them evenly across the surface.
  9. Add Remaining Batter: Spoon the remaining half of the cake batter over the cream cheese layer and spread it evenly with a spatula.
  10. Make Crumble Topping: In a medium bowl, mix chopped walnuts, low-carb brown sweetener, cinnamon with a fork until the mixture resembles sandy crumbs.
  11. Sprinkle Crumble: Evenly sprinkle the crumble topping over the top layer of cake batter.
  12. Bake the Cake: Place the pan in the oven and bake for 35 to 45 minutes or until the center is set and a toothpick inserted in the center comes out mostly clean.
  13. Cool and Serve: Remove the cake from the oven and let it cool completely, for at least 20 minutes, allowing the cream cheese layer to firm up before slicing into squares and serving.

Notes

  • Make sure the cream cheese is fully softened to ensure a smooth cream cheese layer.
  • Warming the butter slightly helps it blend better with other ingredients.
  • The cake batter is thick; spreading evenly helps with consistent baking.
  • Let the cake cool completely to allow the cream cheese layer to set properly and avoid messy slices.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://avascooking.com/low-carb-carrot-coffee-cake-recipe/