Preheat your oven to 350°F and lightly grease a small baking dish, ramekin, or mini baking pan with avocado oil or cooking spray. Make sure the corners and sides are coated well so the bake releases easily after cooking. If you prefer easier cleanup, you can also line the dish with parchment paper.

Wash, peel if desired, and finely grate the carrot using the small side of a grater. The finer the carrot pieces, the softer and more cake-like the final texture will be. Avoid thick shreds because they can make the bake uneven and slightly watery in some areas.

In a medium mixing bowl, crack in the egg and add the Greek yogurt, sour cream, avocado oil, peanut butter, and vanilla extract. Whisk everything together thoroughly until the mixture looks smooth, creamy, and fully combined. If the peanut butter seems thick, keep whisking gently until it blends evenly into the batter.

Add the almond flour, coconut flour, keto sweetener, and cinnamon directly into the wet mixture. Stir slowly with a spatula or spoon until there are no visible dry flour pockets remaining. The batter will naturally begin to thicken after a minute because coconut flour absorbs moisture quickly, so don’t worry if it seems thicker than regular cake batter.

Gently fold the grated carrot into the batter until evenly distributed throughout the mixture. If you are using chopped pecans or walnuts for extra crunch and coffee cake texture, stir them in at this stage. Avoid overmixing because it can make the bake denser instead of soft and tender.

Pour the batter into the prepared baking dish and spread it evenly with the back of a spoon or silicone spatula. Smooth out the top lightly so the bake cooks evenly in the oven. For extra bakery-style flavor, sprinkle a little additional cinnamon and keto sweetener over the top before baking.

Place the dish into the preheated oven and bake for approximately 22–28 minutes, depending on the depth of your baking dish and your oven temperature accuracy. The top should appear lightly golden, the edges slightly set, and the center should no longer look wet. A toothpick inserted into the middle should come out mostly clean with only a few soft crumbs attached.

Remove the bake from the oven carefully and let it rest for about 10 minutes before slicing or serving. This cooling time helps the texture firm up properly while keeping the inside soft and moist. Fresh keto baked goods can seem delicate straight out of the oven, so this step makes a big difference.

Slice and serve warm with a fresh cup of coffee or tea for the ultimate cozy breakfast experience. For an extra indulgent touch, top with whipped cream, sugar-free cream cheese glaze, chopped pecans, or a light dusting of cinnamon before serving.