Sugar-Free Carrot Cake – Low-Carb, Moist, and Flavorful

I’ve tried a few “low-carb” carrot cakes, and many came out dense or dry. This one? It’s fluffy, moist, and full of those classic spice notes that make carrot cake a favorite. The secret? A mix of almond flour and coconut flour, plus the right fat ratio. The Greek yogurt frosting makes it extra creamy—but you can skip it if you’re in a rush.

💡 Why This Recipe Actually Works

The combo of almond flour and coconut flour gives just the right balance of fluffiness without any weird grainy texture. The sweetener adds that cake sweetness without the sugar rush. And the spices (cinnamon, ginger, nutmeg) turn the cake into a cozy, comforting dessert that fits perfectly into a keto lifestyle.

🧾 What I Used (And Why It Worked)

• Grated Carrots (2 cups) – Carrots have some natural carbs, but they’re packed with fiber and flavor. This amount balances nicely for 5.4g net carbs per slice.
• Granulated Sweetener (½ cup) – I used a combo of erythritol and stevia. Adjust up to ¾ cup if you prefer a sweeter cake.
• Almond Flour (2 cups) – Ground almonds work great here. Use regular almond flour (not superfine) for better moisture balance.
• Coconut Flour (¼ cup) – Absorbs moisture and gives structure, so don’t skip it!
• Greek Yogurt (¼ cup) – Adds moisture and tang. If you don’t want yogurt, cream cheese works as an alternative.
• Eggs (4) – Classic binder. Don’t skip these unless you want a crumbly mess.
• Spices (cinnamon, ginger, nutmeg) – These create the quintessential carrot cake flavor. Freshly ground spices really hit the spot.
• Frosting Options – Greek yogurt (thick, full-fat) or cream cheese with butter and sweetener.

🔁 Keto Swaps That Actually Work

Want to Swap This?	Try This Instead	Notes
Greek yogurt	Cream cheese	Adds richness to frosting. Use full-fat only.
Almond flour (super-fine)	Regular almond flour	Superfine almond flour makes the cake too dense.
Erythritol	Allulose	Allulose won’t crystallize, but adjust to taste.
Greek yogurt frosting	Skip frosting	The cake’s moist and flavorful without frosting, but frosting does add a creamy boost.

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Cake turned out dry	Used too much superfine almond flour	Use regular almond flour or add more moisture (almond milk).
Frosting was too runny	Greek yogurt too watery	Drain excess liquid from yogurt before using, or use cream cheese.
Cake stuck to the pan	Didn’t line the pan properly	Use parchment paper and grease sides generously.

👩‍🍳 How I Make It

1. Preheat the oven to 350°F (180°C), line a 20cm springform pan with parchment paper, and grease the sides.
2. Mix the eggs and sweetener in a bowl with an electric mixer until fluffy (about 2 minutes).
3. Add melted butter and Greek yogurt (or cream cheese). Mix until combined.
4. Combine all dry ingredients (flour, spices, baking powder) in a separate bowl.
5. Add dry ingredients to the wet and mix well. If the batter is too thick, add 1–3 tablespoons of almond milk.
6. Stir in grated carrots.
7. Bake for 55–60 minutes. Check after 45 minutes—if the top is golden, cover loosely with foil to prevent burning.
8. Cool in the pan for 10 minutes, then remove and cool fully on a wire rack.
9. Frost with Greek yogurt or cream cheese frosting, and top with walnuts.

🧠 Keto Cooking Tricks That Help

• Don’t skip the parchment paper: It helps prevent the cake from sticking to the pan.
• Add almond milk if batter seems too thick—better to adjust texture than deal with dry cake.
• Pre-grate the carrots: The finer the grate, the more evenly the moisture distributes.

🧊 How I Store and Track It

• Fridge: Store covered in the fridge for up to 3 days. This cake stays super moist.
• Freezer: Without frosting, this cake freezes well. Wrap tightly and freeze for up to 3 months.
• Reheat Tip: I pop it in the microwave for a few seconds before serving.

❓ What I Googled Before Making This

Can I make this with coconut flour only?
Coconut flour absorbs a lot of moisture. If you try it, reduce to ¼ cup and add 1–3 tbsp almond milk.

What if I don’t have Greek yogurt?
You can use sour cream or cream cheese. Both will work, but you’ll get a different flavor profile.

How do I store the frosting?
Both Greek yogurt and cream cheese frostings need refrigeration. I store leftovers in a container for up to 3 days.

📊 Full Nutrition Facts – Per 1 Slice (Out of 12)

Nutrient	Amount
Calories	315 kcal
Total Fat	27.8g
• Saturated Fat	7.9g
Cholesterol	~95mg
Sodium	~150mg
Total Carbohydrate	9.2g
• Dietary Fiber	3.8g
• Sugars	~3g (naturally from carrots + yogurt)
Net Carbs	5.4g
Protein	10.6g
Potassium	~300mg
Vitamin A	~4000 IU
Vitamin C	~2mg
Calcium	~100mg
Iron	~1.5mg

Check out More Recipes:

• Sugar-Free Jello Cheesecake – No-Bake, Low-Carb, and Fluffy as Heck
• Keto Pineapple Upside-Down Cake – Moist, Buttery, and Just 3.8g Net Carbs
• Sugar-Free Cupcakes – Moist, Fluffy, and Frosted to Perfection