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.
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.
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 and bake as directed.
Please note: These photos and steps on how to make low carb carrot cake bars are for illustration purposes only. Please see the recipe card below for the full instructions and ingredient quantities.
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 in carrot cake bars?
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 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.
Did you make these low carb carrot cake bars? Don’t forget to come back and leave us a review below.
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Nutrition Information: Yield: 9 Serving Size: 1 bar
Amount Per Serving: Calories: 235Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 62mgSodium: 221mgCarbohydrates: 5gNet Carbohydrates: 2.5gFiber: 2.5gSugar: 7gProtein: 7g