Ingredients

Carrot Cake:
  • 1/2 cup butter, melted
  • 1/2 cup erythritol (monkfruit)
  • 1/2 teaspoon liquid Stevia
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup shredded carrot
  • 2/3 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 2 tablespoons erythritol (monkfruit)
  • 1/2 teaspoon liquid Stevia
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
Frosting:
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered Swerve
  • 2 tablespoons cream
  • (optional) chopped pecans or walnuts for garnish

Instructions

  1. Preheat oven to 350 degrees and grease a 9-inch springform pan.

  2. For the carrot cake: In a large bowl, blend together the butter, erythritol, Stevia, eggs, vanilla, and carrot.

  3. Add in the almond flour, coconut flour, cinnamon, baking soda, and pinch of salt. Mix until combined. Pour into the prepared pan.

  4. For the cheesecake layer: In a large bowl, beat the cream cheese, erythritol (monkfruit), and Stevia together. Mix in the eggs, vanilla, and lemon juice until combined. Pour batter on top of the carrot cake layer.

  5. Bake for 40-50 minutes or until middle is set. Cover with foil if cheesecake is browning too much. Let cheesecake cool to room temperature then refrigerate for 4 hours or overnight.

  6. For the frosting: Beat the cream cheese, butter, powdered Swerve, vanilla, and cream until smooth. Frost the top of the cooled cheesecake and garnish with nuts if desired.

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