No Bake Keto Carrot Cake Bars
Published Mar 30, 2021 Updated Jul 11, 2023
This post may contain affiliate links. Please read our disclosure policy.
This no-bake keto carrot cake recipe turns low-carb ingredients into scrumptious, healthy cake bars with only 3 net carbs! Keto, Vegan, and Paleo!
Table of Contents
This no-bake keto carrot cake recipe turns low-carb ingredients into scrumptious, healthy cake bars that are out of this world good. No baking powder, no oven, just yummy keto cakes that will satisfy your sweet tooth without all the carbs and calories! In fact, these little morsels are just 3 net carbs per serving!
What Makes This Recipe Great
If you are needing a fun no-bake recipe, this one is for you. My No-Bake Keto Carrot Cake Bars have all the traditional flavors of a carrot cake, but with a healthy twist.
Even better, this low-carb carrot cake recipe is Keto, Vegan, and Paleo! Sometimes healthy can taste just as good as the real thing! Serve them for breakfast, a fun dessert, or a quick snack!
Topped with a dairy-free cinnamon cream cheese frosting, I’m pretty sure you won’t be missing the regular version one bit.
How to Make Carrot Cake Keto-Friendly
To make this recipe keto and low sugar, I used powdered Swerve in place of regular powdered sugar, monk fruit syrup in place of maple syrup, and granulated monk fruit in place of regular sugar. All of these substitutions make this recipe not only tasty, but cuts the calories, sugar, and carb count drastically!
Ingredient Notes
Keto Carrot Cake
- Almond Flour: Almond flour is high in protein and low in carbs, making this the perfect flour alternative. I do not recommend swapping it for coconut flour, coconut flour needs a lot more moisture.
- Almond Butter: in this recipe, the almond butter helps hold all the ingredients together. It also gives the bars a nice rich and creamy texture. My not-so-secret secret ingredient!
- Granulated Monk Fruit: You can use whichever brand you like. This is a zero-carb, zero-calorie 1:1 sugar replacement.
- Monk Fruit Syrup: This is my favorite sugar-free syrup to use in my baking. In this recipe, this helps give the base sweetness and also helps home the ingredients together.
- Shredded Carrots: You can also use grated carrots if preferred.
- Chopped Pecans
- Shredded Coconut: Be sure to get the unsweetened shredded coconut. The sweetened version has tons of added sugar.
- Coconut Milk: Use a can of unsweetened, full-fat coconut milk. I like Whole Foods 365 brand.
- Baking Staples: Cinnamon, ginger, nutmeg, and vanilla extract.
Cinnamon Cream Cheese Frosting
- Dairy-Free Cream Cheese: This is my all-time favorite dairy-free cream cheese. It tastes so close to real cream cheese and is awesome to use when making dairy-free and keto cream cheese frosting.
- Powdered Swerve or Powdered Monk Fruit: Swerve powdered sweetener has yet to let me down. The consistency and texture is so close to real powdered sugar. This is the key ingredient in my dairy-free cream cheese frosting.
- Cinnamon
- Vanilla Extract
Recipe Step by Step
- Line an 8X8 inch cake pan lined with parchment paper.
- In a large mixing bowl, add all of the wet and dry ingredients and mix them together.
- Pour the batter mixture into the pan and press it down evenly. Place in the fridge for an hour.
- Make the icing by adding the ingredients into a mixing bowl and whipping using a handheld mixer. Mix for 40 seconds or until combined.
- Remove the pan from the fridge. Using a spatula, frost the top of the bars evenly. Cut into 9 pieces and enjoy!
Mac’s Pro Tip
Recipe Tips
- These keto carrot cake bars have the same consistency as a Lara bar, but with an added frosting on top!
- If you are not strictly keto, feel free to substitute coconut sugar for the granulated monk fruit, and real maple syrup for the sugar-free monk fruit syrup.
- If you are not dairy-free, you can swap the non-dairy items for regular dairy products.
Storage Tips
- Fridge: Store bars in an airtight container in the fridge for 3-4 days.
- Freezer: These bars are also freezer friendly and can be stored in an airtight container in the freezer for up to 3 months! Make sure to cool completely to room temperature before storing and freezing. My favorite way to eat them is straight from the freezer.
Recipe FAQs
Eaten in large quantities, carrots aren’t a keto-friendly food as they are naturally higher in carbs. However, in small quantities, they are just fine!
Your standard carrot cake recipe is super high in carbs (like 50 per slice!) because it includes regular sugars and regular flour. In this recipe, I use easy substitutions to make this a sugar-free, keto-diet-friendly version!
Just 3 net carbs per bar!
Try These Keto Desserts!
No Bake Keto Carrot Cake Bars
Ingredients
Cake Bars
- 2 1/4 cups almond flour
- 3 tablespoons granulated Monk Fruit*
- 1/2 cup shredded carrots
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- 1/4 cup shredded unsweetened coconut
- 1/4 cup unsweetened coconut milk
- 1/4 cup almond butter no sugar added
- 1/4 cup sugar-free syrup I use Monk Fruit Syrup
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Cream Cheese Frosting
- 8 oz. container dairy-free cream cheese I used Kite Hill
- 1 cup powdered swerve
- 1/2 teaspoon vanilla extract
- 1/2 tsp cinnamon
Instructions
- Line an 8X8 inch cake pan lined with parchment paper.Â
- In a large mixing bowl, add all of the wet and dry ingredients and mix them together.Â
- Pour the batter mixture into the pan and press it down evenly. Place in the fridge for an hour.Â
- Make the icing by adding the ingredients into a mixing bowl and whipping using a handheld mixer. Mix for 40 seconds or until combined.Â
- Remove the pan from the fridge. Using a spatula, frost the top of the bars evenly. Cut into 9 pieces and enjoy!
Notes
Mac’s Pro Tips
- These keto carrot cake bars have the same consistency as a Lara bar, but with an added frosting on top!Â
- If you are not strictly keto, feel free to sub coconut sugar for the granulated monk fruit, and real maple syrup for the sugar-free monk fruit syrup.
- If you are not dairy-free, you can swap the non-dairy items for regular dairy products.
Storage Tips
- Fridge: Store bars in an airtight container in the fridge for 3-4 days.
- Freezer: These bars are also freezer friendly and can be stored in an airtight container in the freezer for up to 3 months! Make sure to cool completely to room temperature before storing and freezing. My favorite way to eat them is straight from the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband is allergic to almonds so I can’t use almond flour. Would I be able to substitute arrowroot flour?
Hi Amanda,
Yes arrowroot flour would be a nice substitute for almond flour. Thanks for the question.
This looks amazing! Can it be made with eggs to turn them into muffins?
I haven’t tried it so can’t really give you a for sure answer. You are more than welcome to try but I always recommend following my recipe as written to get the best results.
I made these bars this afternoon. They are to dye for. Love them!!! The frosting I can just eat that all by it’s self. Thank you for making these yummy bars.