These Low Carb Carrot Cake Bars are a dreamy treat that balances indulgence with wholesome ingredients. With a moist, tender crumb and a hint of warm spices, every bite feels like pure comfort. The creamy frosting adds a luxuriously smooth finish that ties it all together.
In just 37 minutes, you’ll have a delightful dessert that’s as nourishing as it is delicious. Perfect for satisfying your sweet tooth without the guilt, these bars are bursting with earthy carrot notes and a touch of natural sweetness. Whether for a quick snack or a post-dinner treat, they’re sure to impress with their rich texture and irresistible flavor.
Ingredients for Low Carb Carrot Cake Bars
- For the carrot cake bars:
- 1 ½ cups fine ground almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs (room temperature)
- ¼ cup sugar-free maple-flavored syrup (or sweetener of choice)
- 2 tablespoons oil (e.g., coconut or avocado oil)
- 1 cup finely shredded carrots
- ½ cup chopped pecans (optional, or substitute with walnuts)
- For the cream cheese frosting:
- 8 oz. cream cheese (room temperature)
- ½ cup powdered sweetener (e.g., erythritol or monk fruit)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Grease an 8″x8″ baking pan and line the bottom with parchment paper for easy removal. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, salt, baking soda, cinnamon, and nutmeg until well combined.
- Combine wet ingredients: In a separate bowl, mix the eggs, oil, and sugar-free maple-flavored syrup until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
- Add carrots and pecans: Fold in the finely shredded carrots and chopped pecans until evenly distributed throughout the batter.
- Bake: Spoon the batter into the prepared pan and spread it evenly. Bake for 25-27 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool: Remove the pan from the oven and let the bars cool completely in the pan before slicing or frosting.
- Prepare the frosting: In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sweetener and vanilla extract, and mix until well combined and creamy.
- Frost and serve: Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Slice into squares and enjoy!
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Creative Toppings and Frosting Ideas
While the keto cream cheese frosting is a classic pairing, you can get creative with your carrot cake bars! Try a dollop of whipped coconut cream for a dairy-free option, or drizzle with a sugar-free caramel sauce for extra indulgence. For a crunchy twist, sprinkle toasted coconut flakes or crushed walnuts on top before serving.
Perfect Pairings: Serving Suggestions
These low-carb carrot cake bars are delicious on their own, but they shine even brighter with a cup of hot tea or black coffee. For a more decadent treat, serve them alongside a scoop of low-carb vanilla ice cream. They also make a great addition to a brunch spread or as a sweet snack for on-the-go energy.
Storage Tips for Freshness
Store your carrot cake bars in an airtight container in the refrigerator for up to 5 days. If you’d like to keep them longer, wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying. For best results, frost only the bars you plan to eat immediately to keep the texture perfect.
Time-Saving Hacks for Busy Bakers
To save time, shred your carrots in advance and store them in the fridge for up to 2 days. You can also mix the dry ingredients ahead of time and keep them in a sealed container. If you’re short on time, skip the frosting and enjoy the bars plain—they’re still packed with flavor!
Recipe Variations to Try
Feel free to customize these bars to suit your taste! Swap the pecans for walnuts or omit nuts entirely for a nut-free version. Add a handful of unsweetened shredded coconut or a pinch of ginger for extra depth. For a chocolate twist, fold in sugar-free chocolate chips before baking.
Low Carb Carrot Cake Bars
Ingredients
For the carrot cake bars:
- 1 ½ cups fine ground almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs room temperature
- ¼ cup sugar-free maple flavored syrup or sweetener of choice
- 2 tablespoons oil
- 1 cup finely shredded carrots
- ½ cup chopped pecans
For the cream cheese frosting:
- 8 oz. cream cheese room temperature
- ½ cup powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan and line the bottom with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg.
- In a separate mixing bowl, mix eggs, oil, and maple-flavored syrup.
- Add wet ingredients to dry ingredients and mix until combined.
- Stir in carrots and chopped pecans.
- Spoon batter into your prepared 8X8 pan.
- Bake for 25-27 minutes or until the center is set.
- Remove from the oven and let cool completely before serving.
- Enjoy plain or frost with keto cream cheese frosting.
- For the frosting: mix the cream cheese in a medium mixing bowl until it is smooth. Add in the powdered sweetener and vanilla, and mix until well incorporated.
- Store carrot cake bars in an airtight container in the refrigerator for up to 5 days.