These low carb keto 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.
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.