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DRY INGREDIENTS

Almond flour = 120 g (1 cup)

Coconut flour = 30 g (1/4 cup)

Other flour options: -

1. Solely almond flour = 240 g (2 cups)

2. Solely coconut flour = 60 g (1/2 cup)

Baking powder = 8 g / 2 tsp

Baking soda = 4 g (1 tsp)

Salt = 1/4 tsp

Monk fruit = 70 g (1/4 cup + 1 1/2 tbsp) (OR any keto friendly sweetener)

Ground cinnamon = 5 g (2 tsp)

Ground allspice = 4 g (2 tsp)

Grated carrots = 86 g (3/4 cup)

Chopped roasted walnuts = 60 g (1/2 cup)

WET INGREDIENTS

Eggs = 3 large whole eggs (170 g)

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including melted butter)

Whipping cream = 200 ml (3/4 cup + 1 tbsp) (OR Coconut, yogurt or sour cream)

INGREDIENTS FOR CHEESECAKE FILLING

Cream cheese (softened) = 340 g (1 1/2 cups)

Monk fruit = 75 g (1/4 cup + 2 tbsp)

Eggs = 1 whole large egg + 1 egg yolk

Vanilla extract = 5 ml (1 tsp)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add all the dry ingredients (except the carrots and walnuts) and mix until well combined.

4.  Add all the wet ingredients and whisk to combine.

5.  Finally, add the grated carrots, chopped roasted walnuts and mix until well combined. Set aside.

6.  To make the cheesecake filing, add the softened cream cheese into a bowl. Whisk until smooth and creamy with a handheld mixer. Then add the sweetener, eggs, vanilla extract and whisk until smooth and creamy.

7.  Line a 9x9 inch baking pan with parchment paper. Spoon some cake batter into the middle of the pan and spread a bit. Then spoon some cheesecake filling over the cake batter and spread a bit. Continue until the cake batter and cheesecake filling are used up. Use a butter knife to swirl around to make some patterns.

8.  Bake for about 40 minutes or until a wooden skewer comes out clean.

9.  Cool for a while before cutting into 16 servings.10. This cake/bar can be kept in the fridge for up to a week or frozen for up to 3 months.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 3.7 g

Dietary Fiber = 1.0 g

Net Carb = 2.7 g

Calories = 237

Total Fat = 22.0 g

Protein = 6.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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