Ingredients

The following ingredients have 12 Servings
  • 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
  • 16 ounces cream cheese, softened
  • 2 tablespoons erythritol (monkfruit)
  • 1/2 teaspoon liquid Stevia
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 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

Instruction

  • Preheat oven to 350 degrees and grease a 9-inch springform pan.
  • For the carrot cake: In a large bowl, blend together the butter, erythritol, Stevia, eggs, vanilla, and carrot.
  • Add in the almond flour, coconut flour, cinnamon, baking soda, and pinch of salt. Mix until combined. Pour into the prepared pan.
  • 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.
  • 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.
  • 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.