Keto Carrot Cream Pies Recipe
These Keto Carrot Cream Pies are the perfect low-carb dessert to satisfy your cravings for a classic carrot cake. With a creamy filling and spiced carrot layers, they are an indulgent yet healthy treat. Keto-friendly, easy to make, and utterly delicious!
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Pie Crust Pans or Mini Pie Molds
- Oven or Toaster Oven
- Grater or Food Processor
- Spatula
- Measuring cups and spoons
Ingredients
- Almond Flour: 1 cup
- Grated Carrots: 1 cup
- Baking Powder: 1 tsp
- Cinnamon: 1 tsp
- Erythritol: 1/4 cup
- Butter: 1/2 cup
- Cream Cheese: 8 oz
- Heavy Cream: 1/4 cup
Instructions
- Preheat the oven to 350°F (175°C) and prepare your pie pans or muffin tin.
- In a large mixing bowl, combine the almond flour, cinnamon, baking powder, and erythritol.
- In a separate bowl, whisk together the grated carrots, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Spoon the batter into the pans and bake for 15-20 minutes.
- While the cakes cool, beat together the cream cheese and heavy cream until smooth.
- Add erythritol and vanilla extract, and continue beating until fluffy.
- Once the cakes are cooled, assemble the pies by layering the cream filling between the cake layers.