These low carb carrot cake bars are a nutritious play on the classic carrot cake recipe that you know and love. They're gluten-free, dairy-free, free of refined sugar, making them Paleo friendly.
Do you like baking low carb desserts? You might like our recipes for keto coffee cake and keto pumpkin bars.
Our keto carrot cake is also phenomenal and uses some of the same ingredients.
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Low Carb Carrot Cake Bars
Carrot cake is a staple on many Easter tables around the world.
With its batter filled with fresh and flavorful springtime ingredients, it's a perfectly refreshing dessert that will surely satisfy your sweet tooth.
The batter combines simple low carb baking ingredients like almond flour, eggs, and oil with aromatic cinnamon and nutmeg for flavor.
Shredded carrots and pecans pack these almond flour carrot cake bars with a punch of essential nutrients and mouthwatering texture.
For another recipe that uses wholesome ingredients, try our easy keto pumpkin bread next.
How to Make Carrot Cake Bars
- Add almond flour, salt, baking soda, cinnamon, and nutmeg to a large mixing bowl.
- Mix until combined.
- In a separate medium mixing bowl, mix eggs, oil, and sugar-free maple flavored syrup.
- Add wet ingredients to dry ingredients and mix until combined.
- Add shredded carrots and chopped pecans.
- Mix until combined.
- Spoon batter into your prepared 8X8 pan.
- Bake as directed.
Please note: These photos and steps on how to make keto carrot cake bars are for illustration purposes only. Please see the recipe card below for the full instructions and ingredient quantities.
For another great recipe that uses nuts, try our keto banana bread.
How to Shred Carrots for Cakes and Baked Goods
There are several ways to shred carrots quickly and easily. If you have a food processor or VitaMix, you'll likely be able to find instructions in your user manual for shredding carrots with the click of a button.
If you need to shred carrots manually, however, I recommend using a box grater to make easy work of the task.
Simply hold a large, whole carrot in one hand and secure the box grater with your other hand.
Grate the carrot on one of the sides with a fine grate. Keep in mind that carrots have a high water content, so you may want to let thee shreds drain onto a paper towel before adding them to your batter for best results.
Do I have to peel carrots before shredding?
Contrary to popular belief, you do not have to peel carrots before shredding or consuming.
As long as you wash your carrots before handling, you can go either way. You may find that the skin has a somewhat bitter aftertaste and that its fibrous texture doesn't lend to baking as well, but it's completely safe to eat the entire carrot, skin and all.
What's the best oil to use?
You are free to use your favorite cooking oil in this keto carrot cake bars recipe. Try using an oil with a mild or neutral taste, such as avocado oil, olive oil, walnut oil, or hazelnut oil.
You can also use an equal amount of melted butter or ghee if preferred.
Remember to cool your melted butter before adding it to your carrot cake bars batter, or else you may end up scrambling the eggs.
Tips for making keto carrot cake bars
To measure the almond flour, spoon it into your measuring cup and level with the handle of your spoon.
You can use your sugar-free sweetener of choice in this low carb carrot cake bars recipe.
You can use your oil of choice or melted butter in this recipe.
It doesn't matter which dietary lifestyle you follow - everyone deserves to have their cake and eat it too. We hope you like these almond flour carrot cake bars as much as we do.
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📖 Recipe
Keto Carrot Cake Bars
Equipment
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.
Notes
- To measure the almond flour, spoon it into your measuring cup and level with the handle of your spoon.
- You can use your sugar-free sweetener of choice in this low carb carrot cake bars recipe.
- You can use your oil of choice or melted butter in this recipe.
- While the carrots do add to the carb count, they're high in fiber, so the net carb count is lower.
Patty
Can I use melted coconut oil
Four Score Living
Hi Patty,
We have not tried this recipe using coconut oil as we prefer an oil with a neutral flavor. That being said, we don't see any reason why coconut oil won't work. As with using butter instead of oil, if you heat your coconut oil to make it liquid, let it cool a bit before adding to the recipe.
The Four Score Living Team
ellen
what icing is on top?
Four Score Living
Hi Ellen,
It's our keto cream cheese frosting. We've added it to the recipe card.
The Four Score Living Team
Barbara
Question about the nutrition facts: the Carbs are 5gr. The Net Carbs are 2.5gr. But the Sugar is 7gr? Aren't the sugars included in the Carbs? Thank you! This recipe looks delicious!
Four Score Living
Hi Barbara,
We use an app for the nutrition calculator and sometimes it's not 100% accurate. I will update it.
Margaret
Not too sweet at all, good texture. Freeze well great for packed lunches!
Four Score Living
Hi Margaret,
I am so glad you like them. Thank you for letting me know.