These no bake low carb carrot cake bars taste just like traditional carrot cake, but with only a fraction of the carbs! Make them just once and you’ll discover why they are my favorite keto treat of all time!
Keto Easter Treats
When I think of Easter, I always think of the Easter bunny. Easter bunnies love carrots, so I created some fun no-bake carrot cake bars that are sugar-free and gluten-free.
They fit perfectly on the keto-friendly diet because they are made with a combination of
coconut flour and almond flour.
If you are planning on doing some baking with your kiddos, put these at the top of your list. In fact, while you are making desserts, make a fun Easter Tutu Basket for their treats too!
No Bake Keto Desserts
I love that these bars require no baking at all. You just place it in the freezer, let it sit for about an hour, and then they are ready to eat!
The one thing I suggest buying (if you don’t have one already) is a food processor. It chops up and combines the flours, carrots, walnuts, and coconut into a smoother texture.
Healthy Carrot Cake Bars
These treats aren’t just sugar-free, they are good for you too!
- They are packed with fiber and protein. The carrots are nutrient-dense with lots of vitamins C and A.
- The almond flour and almond butter are both excellent sources of protein to fuel your body and keep you feeling full.
- If you aren’t allergic to nuts, then definitely put the walnuts in the bars. They are fantastic sources of healthy fats that are actually good for your brain.
Coconut And Almond Flour Carrot Cake
Anytime is the perfect time to eat these scrumptious bars. They look perfect on the Easter dessert table or any time of year.
I love to eat them as breakfast bars with a hot cup of coffee. These bars are also very kid-friendly, so if you have kiddos in your house, I suggest making a double batch.
Please follow this recipe closely. Since almond flour and coconut flour absorb liquids differently, if you use more of one than the other, you could make the bars too crumbly or too soggy.
The milk is optional. You can substitute with unsweetened vanilla almond milk.
Easy Carrot Cake Bars
Since these are a no-bake recipe, you can make them ahead of time and just keep them in your refrigerator. Store them in an airtight container in the refrigerator for up to a week.
They are so beautiful that you’ll be proud to share them with your family and friends (or just hide them in your freezer for yourself!).
No Bake Low Carb Carrot Cake Bars
Here is the entire recipe in the printable recipe card. Don’t forget to pin this post to your low-carb dessert board on Pinterest so you can find it later.
INGREDIENTS:
Coconut flour
Almond flour
Shredded carrots
Salt
Cinnamon
Nutmeg
Granulated Sugar Substitute
Sugar free maple syrup
Creamy almond butter
Vanilla
Walnuts
Unsweetened coconut
Unsweetened Almond milk (optional)
Whipped Topping:
• Heavy cream
• Powdered sugar substitute
• Vanilla extract
INSTRUCTION:
1. In a food processor, combine coconut flour, almond flour, carrots, walnuts and coconut. Pulse until everything is broken down.
2. In a separate bowl, microwave sugar substitute and maple syrup for approximately 30 seconds. Remove and stir in almond butter.
3. Add almond butter mixture to the food processor, along with vanilla, cinnamon, salt, and nutmeg. Pulse until everything is well combined. *Feel free to add milk at this time, if your batter seems a little dry.
4. Pour the batter into a parchment paper (or foil) lined 8×8 pan. Press down firmly and place in the refrigerator while you make the whipped topping.
5. Using either a hand mixer or stand mixer, combine heavy cream, powdered sugar substitute and vanilla until you get stiff peaks.
6. Spread the whipped topping on the carrot cake. Place in your freezer to set, approximately 1 hr.
7. Remove and slice. ENJOY!
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No Bake Low Carb Carrot Cake Bars
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
Ingredients
Bars
- 1 3/4 cups Coconut Flour
- 1 cup Almond Flour
- 2 cups Carrots shredded
- 1 tsp Salt
- 1 tbsp Cinnamon
- 2 tsp Nutmeg
- 1/4 cup Granulated Sugar Substitute
- 1/4 cup Sugar-Free Maple Syrup
- 1/2 cup Almond Butter creamy
- 1 tsp Vanilla
- 1/4 cup Walnuts chopped
- 1/4 cup Unsweetened Coconut Flakes
- 2 tbsp Milk optional
Whipped Topping
- 1 cup Heavy Cream
- 1/3 Cup Powdered Sugar Substitute
- 1 tsp Vanilla Extract
Instructions
- In a food processor, combine coconut flour, almond flour, carrots, walnuts and coconut. Pulse until everything is broken down.
- In a separate bowl, microwave sugar substitute and maple syrup for approximately 30 seconds. Remove and stir in almond butter.
- Add almond butter mixture to the food processor, along with vanilla, cinnamon, salt, and nutmeg. Pulse until everything is well combined. *Feel free to add milk at this time, if your batter seems a little dry.
- Pour the batter into a parchment paper (or foil) lined 8x8 pan. Press down firmly and place in the refrigerator while you make the whipped topping.
- Using either a hand mixer or stand mixer, combine heavy cream, powdered sugar substitute and vanilla until you get stiff peaks.
- Spread the whipped topping on the carrot cake. Place in your freezer to set, approximately 1 hour.
- Remove and slice. ENJOY!
Notes
Net Carbs: 5 Net Carb Per Serving
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
More Low-Carb Fruit Desserts
If you enjoyed these no bake low carb carrot cake bars, then you will love these fruit desserts too. They taste perfect in the spring!
