Keto carrot cake cheesecake

Ingredients

• Cheesecake Layer
  • 16 oz Cream Cheese
  • 1/2 cup Erythritol
  • 2 Eggs
  • 1 tsp Vanilla Extract

• Carrot Cake Layer
  • 1 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 cup Erythritol
  • 1/2 cup Grated Carrots
  • 1/2 cup Chopped Walnuts
  • 1/2 cup Unsalted Butter
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger

Instructions

1. Preheat your oven to 350°F (175°C).
2. For the cheesecake layer, beat the cream cheese and erythritol together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. For the carrot cake layer, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and ginger in a bowl. In a separate bowl, beat the eggs, then add the melted butter, grated carrots, and chopped walnuts. Combine the wet and dry ingredients.
4. Pour half of the carrot cake batter into a greased springform pan. Pour half of the cheesecake batter on top, then repeat with the remaining carrot cake and cheesecake batters.
5. Bake for 60-70 minutes, or until the top is lightly browned and the center is set.
6. Allow the cake to cool in the pan for 10 minutes, then remove the sides of the pan and allow the cake to cool completely before serving.

Time

• Preparation Time: 20 minutes
• Cooking Time: 60-70 minutes
• Total Time: 80-90 minutes

Nutritional Information

• Calories: 300
• Fat: 25g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 8g

Recipes (external)

YouTube videos

• Diet Doctor recipes on Keto carrot cake cheesecake
• Allrecipes Keto carrot cake cheesecake
• Ruled.me recipes on Keto carrot cake cheesecake
• Food.com recipes on Keto carrot cake cheesecake
• Pinterest recipes on Keto carrot cake cheesecake
• You Tube recipes on Keto carrot cake cheesecake