Keto Carrot Cheesecake

Absolutely delicious Keto friendly carrot cheesecake!

Keto4Karboholics Carrot Cake Cheesecake

Makes 10 Slices

1 Slice: 352 Calories, 33g Fat, 4g Carbs, 8g Protein

Cheesecake Bottom

12oz of Cream Cheese

½ Cup of Ricotta Cheese

¾ Cup of Confectioners Swerve

1/8 tsp Salt

1 tsp Orange Zest

1 Tbsp of Vanilla Extract

2 Large Eggs

Carrot Cake

4 eggs

1/2 cup  Heavy cream

1/2 cup Coconut Oil

1 tsp Lemon juice

2 tsp Vanilla extract

1/2 Cup coconut flour

3/4 Cup grated carrot

1/2 Cup unsweetened shredded coconut

1/3 Cup  ground flaxseed

3/4 Cup Sukrin Gold(it’s a sugar free brown sugar)

1/2 tsp Allspice

1/2 tsp Cloves

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Cream Cheese Frosting

16 oz cream cheese softened

1/3 Cup heavy cream

1/3 Cup of Unsweetened Almond Milk

1 Tbsp of Vanilla Extract

½ Cup of Confectioners Swerve

pinch salt

Cheesecake:

1.     Position oven rack to middle of oven and preheat to 300 degrees

2.     Put paddle attachment on stand mixer.  Mix cream cheese, ricotta, and salt on medium speed, scraping sides of bowl frequently, until very smooth and fluffy, about 5 minutes.  Make sure cheese has no lumps.  Add swerve and beat until well blended and smooth.

3.      Add eggs, one at a time, also beating until just blended.  Do NOT overbeat.  Pour filling into 9 inch springform pan.

4.     Bake for about 55-60 minutes.  The sides will be puffy and the center will look soft and jiggle.  Set on rack and cool completely.

Cake:

1.     Preheat oven to 350 degrees.

2.     Place the first 5 ingredients into a stand mixer and blend until combined.

3.     Add the remaining ingredients and blend until combined. It’s a very thick batter!

4.     Pour batter into a greased9 inch spring form pan.

5.     Bake for 20-25 minutes.

6.     Allow to cool 1 hour.

7.     Add all ingredients into a stand mixer for the frosting. ADJUST sweetener if needed.

Once both cakes are cool I like to put ½ cup of frosting in between the layers and the remainder spread over the cake as usually. I garnished the cake with 1 cup of chopped walnuts and ½ cup of unsweetened shredded coconut. Cut and enjoy!