Keto Carrot Cake Bars Recipe
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
- 1 cup Almond Flour
- ¼ cup Coconut Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 3 medium Eggs
- ¼ cup Low Carb Sugar Substitute
- ¼ cup Coconut Oil melted
- ½ teaspoon Vanilla Extract
- 1 cup Shredded Carrots
- ¼ cup Chopped Walnuts optional
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan with coconut oil.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another mixing bowl, whisk together the eggs, sweetener, coconut oil, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the shredded carrots and chopped walnuts (if using).
- Pour the batter into the prepared baking pan and smooth out the top with a spatula.
- Bake for 25-30 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Let the bars cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Cut into 8 bars and serve. Store in an airtight container in the refrigerator for up to 5 days.
Makes 8 carrot cake bars
Nutrition
Serving: 1carrot cake bar (8 per recipe)Calories: 175Fat: 14.1gProtein: 5.6gTotal Carbs: 6.1gNet Carbs: 3.5gFiber: 2.6gSugar: 1.6g