50+ Easy and Tasty Saturday Keto Baking Recipes You Have to Try

Weekends are the perfect time to indulge in some delicious homemade baked goods, and when you’re on a keto diet, you can still enjoy all the flavors you love without the guilt.

If you’re looking to elevate your Saturday mornings with fresh, mouthwatering keto-friendly treats, you’re in the right place.

Whether you’re craving sweet, savory, or even something a little indulgent, there’s a keto recipe for everyone.

From low-carb muffins and fluffy cakes to decadent cookies and fat bombs, these 50+ keto baking recipes will help you satisfy your cravings and keep you on track with your low-carb lifestyle.

So, grab your apron, preheat that oven, and let’s dive into a world of delicious keto baking that’ll make your weekends even more enjoyable.

50+ Easy and Tasty Saturday Keto Baking Recipes You Have to Try

With these 50+ keto baking recipes, you no longer have to sacrifice taste for your health goals.

Whether you’re a seasoned baker or just starting your keto journey, these recipes provide the perfect combination of low-carb ingredients and mouthwatering flavors that will keep you satisfied all weekend long.

From rich chocolatey treats to fresh fruit-infused desserts, your Saturday baking sessions will never be the same again.

So, experiment, enjoy, and discover your new favorite keto bake—your weekends just got a lot more delicious!

Almond Flour Cinnamon Rolls

Soft, gooey, and infused with warm cinnamon, these almond flour cinnamon rolls are the perfect Saturday treat for anyone following a keto diet. With their delightful aroma and tender texture, these rolls rival traditional ones but come with the bonus of being low-carb and sugar-free. They’re ideal for leisurely mornings with a hot cup of coffee or tea.

Ingredients:
For the Dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp psyllium husk powder
• 1 tsp baking powder
• 2 tbsp erythritol or your preferred keto sweetener
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk

For the Filling:

• 2 tbsp unsalted butter, melted
• 2 tbsp erythritol
• 1 tbsp cinnamon

For the Glaze:

• 2 oz cream cheese, softened
• 2 tbsp heavy cream
• 1 tbsp powdered erythritol
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, psyllium husk, baking powder, and erythritol.
3. In a separate bowl, whisk together eggs, melted butter, and almond milk. Gradually mix wet ingredients into the dry ingredients until a soft dough forms.
4. Roll the dough into a rectangle between two sheets of parchment paper.
5. Brush the dough with melted butter, then sprinkle with erythritol and cinnamon.
6. Roll the dough tightly into a log and slice into 8–10 rolls. Place the rolls in the prepared baking dish.
7. Bake for 20–25 minutes or until golden brown.
8. While baking, prepare the glaze by mixing cream cheese, heavy cream, powdered erythritol, and vanilla extract until smooth.
9. Once the rolls are slightly cooled, drizzle with the glaze.

These almond flour cinnamon rolls are not only satisfying but also guilt-free, making them perfect for a cozy Saturday morning. The warm cinnamon flavor combined with the creamy glaze will have everyone asking for seconds. They’re a delightful way to stay on track with your keto goals while indulging in a classic breakfast treat.

Keto Chocolate Chip Muffins

Fluffy, moist, and studded with sugar-free chocolate chips, these keto chocolate chip muffins are the ideal snack or breakfast treat for a relaxing Saturday. They’re quick to prepare, perfect for meal prep, and guaranteed to be a hit with both keto and non-keto eaters.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, mix eggs, almond milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Fold in the sugar-free chocolate chips.
5. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool before serving.

These keto chocolate chip muffins are a delightful way to start or end your day. Their rich flavor and satisfying texture make them a versatile choice for any occasion. Enjoy them fresh out of the oven, and they’ll quickly become a staple in your keto baking repertoire.

Lemon Poppy Seed Keto Loaf

Bright, zesty, and wonderfully moist, this lemon poppy seed keto loaf is a refreshing twist on traditional low-carb baked goods. With its tangy flavor and tender crumb, it’s the perfect companion to a relaxed Saturday brunch or an afternoon tea.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/3 cup unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1/2 tsp vanilla extract

For the Glaze:

• 2 tbsp powdered erythritol
• 1 tsp fresh lemon juice
• 1–2 tsp water (as needed for consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk eggs, almond milk, melted butter, lemon juice, lemon zest, and vanilla extract. Combine wet and dry ingredients, then fold in the poppy seeds.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 30–35 minutes or until a toothpick comes out clean.
6. For the glaze, mix powdered erythritol, lemon juice, and water until smooth. Drizzle over the cooled loaf.

This lemon poppy seed keto loaf is a burst of sunshine on your plate. Its vibrant flavors and balanced sweetness make it an irresistible addition to any keto-friendly spread. Pair it with your favorite drink and enjoy a moment of pure bliss on your relaxing Saturday.

Keto Pumpkin Spice Scones

These keto pumpkin spice scones are a deliciously warm and spiced treat, perfect for the fall or winter Saturdays. Infused with rich pumpkin and warming spices like cinnamon and nutmeg, they offer a comforting, low-carb alternative to traditional scones. Whether you’re enjoying them with a hot cup of coffee or a cozy breakfast, these scones will hit the spot without compromising your keto lifestyle.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 cup erythritol
• 2 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, cold and cut into cubes
• 1 tsp vanilla extract

For the Glaze:

• 2 tbsp powdered erythritol
• 1 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, baking powder, salt, cinnamon, nutmeg, ginger, and erythritol.
3. Add the cold butter cubes into the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In another bowl, whisk eggs, pumpkin puree, almond milk, and vanilla extract. Add wet ingredients to the dry ingredients and mix until just combined.
5. Turn the dough onto a lightly floured surface and knead a few times until smooth. Pat the dough into a circle about 1-inch thick and cut into 8 wedges.
6. Place the scones on the prepared baking sheet and bake for 18–20 minutes, or until golden brown on top.
7. While the scones bake, prepare the glaze by whisking powdered erythritol, almond milk, and vanilla extract until smooth.
8. Drizzle the glaze over the cooled scones.

These keto pumpkin spice scones are perfect for those who crave the taste of fall without the carbs. Their rich flavor and slightly crumbly texture make them ideal for a satisfying breakfast or afternoon snack. The glaze adds a lovely touch of sweetness, making these scones a delightful, guilt-free indulgence to enjoy on a leisurely Saturday.

Keto Peanut Butter Chocolate Bars

Decadent and satisfying, these keto peanut butter chocolate bars combine the rich flavor of peanut butter with the indulgence of dark chocolate in a sugar-free, low-carb format. Perfect for those moments when you need something sweet, they provide a great source of healthy fats while keeping your carb count low. These bars are a great Saturday treat, whether you’re enjoying them at home or sharing with friends.

Ingredients:
For the Peanut Butter Layer:

• 1 cup peanut butter (sugar-free and unsweetened)
• 1/4 cup coconut flour
• 2 tbsp erythritol
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

For the Chocolate Layer:

• 1/2 cup sugar-free dark chocolate chips
• 2 tbsp unsweetened almond milk
• 1 tbsp unsalted butter

Instructions:

1. Line a 9×9-inch baking pan with parchment paper.
2. For the peanut butter layer: In a mixing bowl, combine peanut butter, coconut flour, erythritol, almond milk, and vanilla extract. Stir until smooth.
3. Spread the peanut butter mixture evenly in the prepared baking pan, pressing it down firmly to form a smooth layer.
4. For the chocolate layer: In a small saucepan, melt dark chocolate chips, almond milk, and butter over low heat, stirring until smooth and glossy.
5. Pour the melted chocolate over the peanut butter layer and spread evenly.
6. Refrigerate the bars for 2-3 hours or until the chocolate is firm and set.
7. Once set, cut the bars into squares or rectangles and enjoy.

These keto peanut butter chocolate bars are the perfect balance of creamy, nutty peanut butter and rich, indulgent chocolate. They’re a great snack or dessert option for anyone following a keto diet. With a satisfying crunch and smooth chocolate finish, they’ll satisfy any sweet tooth while keeping your carb intake in check. Perfect for a sweet Saturday treat!

Keto Coconut Macaroons

Crispy on the outside, chewy on the inside, these keto coconut macaroons are the ultimate low-carb snack or dessert. With the tropical flavor of coconut and a light sweetness, they’re an easy, quick bake that doesn’t require many ingredients. These macaroons are the ideal treat for anyone following a keto diet and looking for a satisfying and healthy option to enjoy on a relaxed Saturday.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup powdered erythritol
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, powdered erythritol, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture, then add vanilla extract (and almond extract, if using).
5. Scoop tablespoon-sized portions of the mixture and form into small mounds, placing them on the prepared baking sheet.
6. Bake for 15–20 minutes, or until golden brown on the edges.
7. Allow the macaroons to cool on the baking sheet before transferring to a wire rack to fully cool.

These keto coconut macaroons are a delightful, simple treat that satisfies your sweet cravings without derailing your keto diet. Their chewy texture and crispy exterior create a satisfying contrast, and the rich coconut flavor makes them irresistibly good. These macaroons are perfect for a Saturday afternoon snack or as a light dessert to end the week on a sweet note.

Keto Blueberry Muffins

These keto blueberry muffins are moist, fluffy, and bursting with fresh blueberries, making them the perfect low-carb treat for a Saturday morning. With a hint of sweetness and the antioxidant power of blueberries, these muffins offer a healthy yet indulgent start to your day. They’re simple to make and are sure to become a staple in your keto baking repertoire.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen, thawed and drained)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract together.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These keto blueberry muffins are a light and refreshing way to kick off your weekend. The blueberries add natural sweetness and a pop of color, while the almond flour ensures they stay moist and delicious. Whether you enjoy them as a quick breakfast or a snack throughout the day, these muffins will satisfy your cravings without the carbs.

Keto Zucchini Bread

This keto zucchini bread is a moist, flavorful loaf that combines the mild flavor of zucchini with rich, spiced cinnamon and nutmeg. With no sugar and minimal carbs, it’s a healthy and satisfying treat that’s perfect for breakfast or an afternoon snack. This recipe is also versatile, allowing you to add your favorite keto-friendly mix-ins, such as walnuts or chocolate chips.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup erythritol
• 3 large eggs
• 1 1/2 cups shredded zucchini (squeeze out excess moisture)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, salt, and erythritol.
3. In another bowl, whisk together the eggs, shredded zucchini, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. If you like, fold in chopped walnuts or other keto-friendly mix-ins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the zucchini bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This keto zucchini bread is a perfect blend of flavors and textures, with the zucchini adding moisture and a mild taste that pairs beautifully with cinnamon and nutmeg. It’s a fantastic low-carb treat that’s great for breakfast or as a satisfying snack throughout the day. Enjoy it fresh or toasted for an extra treat!

Keto Cheesecake Fat Bombs

These keto cheesecake fat bombs are a rich, creamy, and indulgent treat that satisfies your sweet tooth without the sugar or carbs. With a delightful cheesecake-like texture, they’re packed with healthy fats, making them an excellent snack or dessert for those on a keto diet. These fat bombs are quick and easy to prepare, requiring just a few ingredients.

Ingredients:

• 8 oz cream cheese, softened
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 2 tbsp lemon juice (optional for a citrus twist)
• Pinch of salt

Instructions:

1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the melted coconut oil, erythritol, vanilla extract, lemon juice (if using), and a pinch of salt. Continue mixing until smooth and well combined.
3. Spoon the mixture into silicone molds or mini muffin tins, filling each cavity about 3/4 full.
4. Place the molds in the freezer for 1–2 hours or until the fat bombs are firm and set.
5. Once set, pop the fat bombs out of the molds and store them in an airtight container in the freezer for up to 2 weeks.

These keto cheesecake fat bombs are the ultimate satisfying bite-sized treat when you’re craving something sweet. They’re creamy, flavorful, and packed with healthy fats, making them an ideal snack to keep you full and energized. The best part is that they’re easy to make and perfect for meal prepping, ensuring you always have a keto-friendly snack on hand.

Keto Snickerdoodle Cookies

These keto snickerdoodle cookies offer a sweet, cinnamon-sugar flavor with a soft and chewy texture, making them the perfect low-carb treat for your Saturday cravings. With a sugar-free substitute and almond flour base, they keep all the classic snickerdoodle goodness while remaining keto-friendly. These cookies are simple to make and are sure to be a hit among both keto and non-keto eaters alike.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp cinnamon, plus extra for rolling
• 1/2 tsp baking powder
• Pinch of salt
• 1 large egg
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp coconut flour (optional, for extra texture)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, cream together softened butter, egg, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too wet, add coconut flour for extra texture.
5. Roll the dough into small balls (about 1 tablespoon each) and then roll them in a mixture of cinnamon and erythritol.
6. Place the dough balls on the prepared baking sheet and flatten them slightly with a fork or your fingers.
7. Bake for 8–10 minutes, or until the edges of the cookies are golden brown.
8. Allow the cookies to cool completely on a wire rack before serving.

These keto snickerdoodle cookies are a perfect treat for any sweet tooth, especially when you’re craving something comforting and spiced. The combination of cinnamon and erythritol gives them the familiar sweet and spicy kick of traditional snickerdoodles, while the almond flour keeps them soft and chewy. These cookies are a satisfying low-carb snack or dessert that you can enjoy without guilt!

Keto Chocolate Lava Cakes

Rich, decadent, and indulgent, these keto chocolate lava cakes are a perfect Saturday evening dessert. With a molten chocolate center that oozes out when you cut into them, they’re a decadent low-carb dessert that will impress any guest or satisfy your sweet cravings. Despite being low-carb, they don’t compromise on flavor or texture and are quick to prepare for a satisfying dessert.

Ingredients:

• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup erythritol (or sweetener of choice)
• 1/4 tsp baking powder
• Pinch of salt
• 2 oz sugar-free dark chocolate
• 2 large eggs
• 1/4 cup unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease two ramekins or small oven-safe bowls with butter or oil.
2. In a small saucepan, melt the dark chocolate and butter over low heat, stirring until smooth.
3. In a separate bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
4. In another bowl, beat the eggs and vanilla extract. Add the melted chocolate and butter mixture to the eggs, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
6. Pour the batter evenly into the prepared ramekins, filling them about 3/4 full.
7. Bake for 12–15 minutes, or until the edges are set, but the center is still soft and gooey.
8. Allow the cakes to cool for a minute before carefully inverting them onto a plate. Serve warm, and enjoy the molten chocolate center!

These keto chocolate lava cakes are a show-stopping dessert that will satisfy even the most intense chocolate cravings. The rich, fudgy cake combined with the gooey molten center creates an indulgent treat that’s surprisingly low in carbs. Perfect for a special Saturday night or when you want to impress guests with a keto-friendly dessert!

Keto Lemon Poppy Seed Muffins

These keto lemon poppy seed muffins are light, fresh, and bursting with citrus flavor. The combination of zesty lemon and poppy seeds creates a refreshing, moist muffin that makes the perfect weekend breakfast or snack. These muffins are low in carbs, making them ideal for a keto diet, and their delicate texture and bright flavor will keep you coming back for more.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup erythritol (or sweetener of choice)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and erythritol.
3. In another bowl, whisk together eggs, almond milk, melted butter, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the poppy seeds.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These keto lemon poppy seed muffins offer a refreshing burst of citrus that makes them perfect for a light and satisfying breakfast or snack. Their moist texture and subtle sweetness make them the ideal treat for a relaxed Saturday morning. Whether enjoyed with a cup of coffee or on their own, these muffins will bring a smile to your face with every bite.

Keto Mocha Cupcakes

Rich, coffee-flavored, and chocolatey, these keto mocha cupcakes are the perfect treat for coffee lovers who are on a keto diet. The combination of dark chocolate and espresso creates a deep, indulgent flavor, while almond flour keeps them light and fluffy. These cupcakes make for a decadent dessert or a special Saturday afternoon snack.

Ingredients:
For the Cupcakes:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol (or sweetener of choice)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup brewed espresso or strong coffee
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the Frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 tbsp cocoa powder
• 1/4 cup powdered erythritol
• 1 tbsp brewed espresso
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In a separate bowl, whisk together eggs, almond milk, brewed espresso, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. For the frosting, beat together cream cheese, butter, cocoa powder, powdered erythritol, brewed espresso, and vanilla extract until smooth and fluffy.
8. Once the cupcakes have cooled, frost them with the mocha frosting and enjoy!

These keto mocha cupcakes are the perfect combination of rich chocolate and coffee flavors. The creamy frosting adds an indulgent touch, making them an ideal treat for special occasions or simply when you need a sweet pick-me-up. Whether you’re a coffee enthusiast or just love delicious desserts, these cupcakes will be a hit at any gathering or as a weekend treat.

Keto Carrot Cake Bars

These keto carrot cake bars are a low-carb, sugar-free version of the classic dessert, full of warm spices and a hint of sweetness from the carrots. They’re perfect for a Saturday afternoon snack or a special dessert. The texture is moist and soft, and the flavors are rich, making them an indulgent yet healthy treat.

Ingredients:
For the Carrot Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup erythritol
• 3 large eggs
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, salt, and erythritol.
3. In another bowl, whisk together eggs, grated carrots, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. For the frosting, beat together cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.
8. Once the bars are cooled, spread the cream cheese frosting on top and cut into squares.

These keto carrot cake bars are a delightful twist on a classic dessert, offering a delicious and low-carb alternative to traditional carrot cake. With their moist texture, fragrant spices, and creamy frosting, they are perfect for a weekend treat that feels indulgent without the guilt.

Note: More recipes are coming soon!