Keto No-Bake Carrot Cake Cheesecake Recipe
This Keto No-Bake Carrot Cake Cheesecake is a delightful low-carb dessert that combines the rich creaminess of cheesecake with the warm, spicy flavors of carrot cake. The almond flour crust is lightly baked to golden perfection, while the creamy filling is blended with cinnamon, nutmeg, cloves, and finely shredded carrots, creating a perfect balance of flavor without the added sugar. Ideal for those following a keto lifestyle, this cheesecake is chilled, not baked, for a smooth and luscious texture that’s sure to satisfy dessert cravings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Keto Crust
- 1 1/4 cup Almond Flour
- 6 tbsp Butter, melted
- 1 tsp Cinnamon
- 1/3 cup Swerve Confectioner’s Sugar Substitute
Carrot Cake Cheesecake
- 24 ounces Cream Cheese, softened
- 2/3 cup Swerve Confectioner’s Sugar Substitute
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- Pinch Ground Cloves
- 1/2 cup Finely Shredded Carrots, plus more for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. This heat will be used for baking the crust to set it firmly.
- Prepare the Crust Mixture: In a bowl, blend together the almond flour, melted butter, cinnamon, and Swerve Confectioner’s Sugar Substitute until well combined and crumbly, ensuring the butter is evenly distributed for a consistent crust.
- Form and Bake the Crust: Press the crust mixture firmly into the bottom of a well-greased springform pan to create an even layer. Use a fork to poke small holes evenly across the crust to prevent air bubbles during baking. Bake for 15 minutes or until the crust turns a golden brown color. Remove from oven and let the crust cool completely to room temperature to prevent the filling from melting.
- Make the Filling: In a large mixing bowl, beat together the softened cream cheese, Swerve Confectioner’s Sugar Substitute, vanilla extract, cinnamon, nutmeg, ground cloves, and finely shredded carrots. Mix until the filling is smooth, creamy, and well incorporated.
- Assemble the Cheesecake: Spoon the cream cheese mixture over the cooled crust, spreading it evenly with a spatula to cover the entire surface for a uniform cheesecake layer.
- Chill: Place the assembled cheesecake in the refrigerator and chill for a minimum of 4 hours, or preferably overnight, allowing the cheesecake to set fully and develop its flavors.
Notes
- Calories: Approximately 175 calories per serving.
- Net Carbs: About 4 net carbs per serving, making it suitable for a keto diet.
- The nutritional information is an estimate and should be used as a guideline only.
- Ensure the cream cheese is softened to room temperature to achieve a smooth filling without lumps.
- For garnish, add extra finely shredded carrots on top before serving for a decorative touch and added texture.
- Using a springform pan will make it easier to release the cheesecake without damaging the crust.
- Make sure the crust is completely cooled before adding the filling to prevent the cream cheese mixture from melting.
