Keto Carrot Cake Loaf | The Best Low Carb Sugar Free Carrot Cake Loaf for Keto

A loaf of carrot cake on a cutting board line with parchment paper.

5 from 2 reviews

A perfectly spiced flavor, super moist texture, and velvety zero carb cream cheese frosting on top, this truly is the best keto carrot cake. And not only that, this might be the best keto cake recipe. Making it even better, each piece of this sugar free carrot cake has just over 3 NET CARBS.



½ cup (113g) butter, softened 

2 tbsp (30g) coconut butter, softened (or coconut oil, or more regular butter) 

4 eggs

1/2 cup (45g) granular swerve 

¼ cup (23g) brown swerve 

1 ½ cup (150g) almond flour 

¼ cup (30g) coconut flour 

½ cup (80g) chopped pecans 

1 cup (100g) before squeezing, grated carrot (squeeze out excess juice)

1 ½ teaspoon baking powder

¼ teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon EACH ground cloves, ground ginger, ground nutmeg


8 oz (225g) cream cheese, softened 

1/2 teaspoon vanilla extract

1/3 cup (35g) confectioners swerve


  1. Preheat the oven to 350 degrees.
  2. Grease the bottom and sides of a loaf pan 9x5 in (23x13 cm) and line it with parchment paper.
  3. Whisk eggs with butter and coconut butter (or oil or butter) until smooth.
  4. Whisk together all the dry ingredients then add them to the wet ingredients, mix until combined.
  5. Add in the pecans and carrots and stir to combine (squeeze juice out of carrots before adding to bowl).
  6. Transfer batter into prepared pan and bake for 50-60 minutes. 
  7. Let cool completely before frosting.
  8. For the frosting, whip together cream cheese, vanilla and confectioners swerve until smooth and creamy.
  9. Spread the frosting on top of the cooled cake and enjoy!


The scale up function does not change the gram measurements.


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