Keto Carrot Cake Cheesecake

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  • prep time

    prep time

    6 h 20 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    6 h 30 min

Keto Carrot Cake Cheesecake

This Keto carrot cake cheesecake has a deliciously rich and creamy filling infused with fresh orange juice. The orange cream cheese filling sits on a toasted low carb biscuit base, rich with warming spices and classic carrot cake flavors. The cheesecake requires minimal baking and is simply set in the fridge until chilled and firmed. This makes a great Keto dessert, perfect for sharing with friends and family.

Are Carrots Keto?

Carrots are generally not considered appropriate on a Keto diet. However, they may be used in very sparing quantities to flavor low carb dishes without having any great impact on the carb count. For this Keto cheesecake, we have used one small grated carrot in our biscuit base. This equates to roughly 1 tablespoon of grated carrot, which is then divided between 8 servings of cheesecake. This is just enough to provide the flavor without the concern of the carbs. If you would rather not use the carrot, it can simply be omitted. Please be sure to adjust your macros to account for any changes made to the original recipe.

Do I Have to Bake the Cheesecake?

Our cheesecake has a baked crust of ground almonds, walnuts, spices, carrot, and Keto friendly fats. Baking the base adds a great crunch and toasted flavor. The top of the cheesecake, however, does not require baking and simply needs to set in the fridge. If you prefer an entirely bake free dessert, you can make the recipe as directed, and simply set the base in the fridge to firm as opposed to baking.

  • Net Carbs

    4.6 g

  • Fiber

    2.1 g

  • Total Carbs

    24.8 g

  • Protein

    7.6 g

  • Fats

    35 g

370 cals

Keto Carrot Cake Cheesecake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Cream Cheese Spread

    Cream Cheese Spread

    15 ounce

  • Walnuts


    8 half

  • Almonds, Raw

    Almonds, Raw

    1 cup, ground

  • Carrots


    1 small - 5 3/4" long or less

  • Orange Peel Or Zest Raw

    Orange Peel Or Zest Raw

    1 tsp

  • Coconut Oil

    Coconut Oil

    1 tablespoon

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

  • Orange Juice

    Orange Juice

    1 tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ¾ cup

  • Heavy Cream

    Heavy Cream

    ¾ cup

  • Cinnamon, Ground

    Cinnamon, Ground

    ½ teaspoon

  • Ginger, Ground

    Ginger, Ground

    ½ teaspoon

  • Vanilla Extract

    Vanilla Extract

    ½ teaspoon

  • Walnuts


    8 half

  • Nutmeg Ground

    Nutmeg Ground

    ⅛ tsp

  • Cloves, Ground

    Cloves, Ground

    ⅛ teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

Recipe Steps

steps 7

6 h 30 min

  • Step 1

    Preheat the oven to 350 degrees Fahrenheit and select a deep loose bottom cake tin - about 6 inches wide. Add the ground almonds, 1/3 cup walnuts, cinnamon, ginger, nutmeg, cloves, salt, coconut oil, butter, and 1/4 cup erythritol to a food processor. Pulse to combine, forming a chunky crumb. You may adjust the level of spices and sweetness to personal taste.
    Step 1
  • Step 2

    Grate the carrot and add to the food processor along with the orange zest. You only need about a tablespoon of carrot. Pulse together briefly to combine.
    Step 2
  • Step 3

    Spoon the crumb mixture into the base of the cake tin. Press the mixture down firmly and evenly to create your cheesecake base layer. Transfer to the oven and bake for 10 minutes until lightly golden. Once baked, set aside to cool completely.
    Step 3
  • Step 4

    While the base is cooling, you can prepare the filling. Add the remaining erythritol to a bowl with the cream cheese, vanilla, and orange juice. Beat together until smooth and well combined.
    Step 4
  • Step 5

    Add the heavy cream to the bowl with the cream cheese mixture. Whip the cream and cheese together until well combined. The mixture should be thick and creamy.
    Step 5
  • Step 6

    Spoon the cheesecake mixture over the cooled biscuit base. Transfer to the fridge for a minimum of 6 hours to firm and set. Ideally, leave overnight.
    Step 6
  • Step 7

    Once the cheesecake is set, you can carefully remove it from the tin. Arrange the remaining walnut halves around the edge of the cheesecake. Serve chilled.
    Step 7