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Keto Carrot Crème Pies.

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  • Prep Time: 20 minutes

  • Cook Time: 15 minutes

  • Cooling Time: 30 minutes

  • Total Time: 1 ½ hours

  • Servings: 6 sandwich pies (12 mini cake rounds)

  • Category: Dessert / Snack

  • Method: Baking

  • Intensity / Skill Level: Intermediate

Equipment Needed

  • Mixing bowls (medium and large)

  • Electric hand mixer or stand mixer

  • Silicone spatula

  • Measuring cups and spoons

  • Standard muffin tin or Whoopie pie baking pan

  • Parchment paper

  • Piping bag (optional, for a clean frosting application)

Ingredients List

For the Carrot Cake Rounds:

  • Almond Flour: 2 cups (blanched, finely ground for the best crumb structure)

  • Coconut Flour: ¼ cup (acts as a moisture binder to balance the almond flour)

  • Granulated Sweetener: ⅔ cup (erythritol, monk fruit, or allulose blend)

  • Baking Powder: 1 ½ teaspoons

  • Ground Cinnamon: 1 ½ teaspoons

  • Ground Ginger: ½ teaspoon

  • Ground Nutmeg: ¼ teaspoon

  • Fine Sea Salt: ¼ teaspoon

  • Eggs: 3 large (at room temperature)

  • Unsalted Butter: ⅓ cup (melted and slightly cooled)

  • Unsweetened Almond Milk: ¼ cup

  • Vanilla Extract: 1 tablespoon

  • Yellow Squash or Zucchini: ½ cup (finely grated, excess moisture squeezed out using a clean kitchen towel—this mimics the texture of shredded carrots without adding extra carbs or overpowering the spice flavor)

For the Cream Cheese Crème Filling:

  • Cream Cheese: 8 oz (softened to room temperature)

  • Unsalted Butter: ¼ cup (softened to room temperature)

  • Powdered Sweetener: ⅓ cup (powdered erythritol or monk fruit blend)

  • Vanilla Extract: 1 teaspoon

  • Heavy Whipping Cream: 2 tablespoons (if needed to adjust pipeable consistency)

Step-by-Step Instructions

Step 1: Prep and Oven Setup

Begin by preheating your oven to 350°F (175°C). Grease a standard muffin tin generously with butter or line it with parchment paper rounds. If using a silicone whoopie pie pan, lightly coat it with non-stick baking spray.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the blanched almond flour, coconut flour, granulated sweetener, baking powder, ground cinnamon, ground ginger, ground nutmeg, and sea salt. Ensure there are no lumps in the almond or coconut flour by breaking them up with a fork or whisk.

Step 3: Mix Wet Ingredients

In a separate medium bowl, beat the 3 large eggs, melted unsalted butter, unsweetened almond milk, and vanilla extract together until smooth and fully combined.

Step 4: Incorporate the Grated Veggie

Fold the finely grated and thoroughly squeezed yellow squash or zucchini into the wet ingredients mixture. Squeezing out the liquid is a crucial step to prevent the cake batter from becoming overly soggy.

Step 5: Form the Batter

Pour the wet ingredient mixture into the dry ingredients. Using a silicone spatula, gently stir until a thick, cohesive cake batter forms. Let the batter rest for 3 to 5 minutes to allow the coconut flour to absorb the excess moisture and firm up slightly.

Step 6: Portion and Bake

Divide the batter evenly into 12 distinct portions within your prepared pan. Use the back of a spoon or your fingertips to gently smooth and flatten the tops into uniform circular disks. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.

Step 7: Cool Completely

Remove the baked rounds from the oven and let them sit in the pan for 10 minutes to firm up. Carefully transfer them to a wire cooling rack and allow them to cool completely to room temperature before attempting to frost. Warm cakes will melt the cream cheese filling.

Step 8: Prepare the Crème Filling

While the cakes are cooling, make the filling. In a mixing bowl using an electric hand mixer, beat the softened cream cheese and unsalted butter together on medium speed until light and fluffy (about 2 minutes). Add the powdered sweetener and vanilla extract. Beat for another minute until completely smooth.

Step 9: Assemble the Crème Pies

Transfer the cream cheese filling into a piping bag or use a butter knife. Pipe or spread a generous amount of filling onto the flat bottom side of one cake round. Top with a second cake round, bottom-side down, gently pressing down so the filling spreads evenly to the edges. Repeat with the remaining rounds to create 6 finished sandwich pies.

Chef’s Tips for Success

  • Sweetener Choice: Powdered sweetener is essential for the frosting to prevent a grainy texture. Granulated sweeteners will not dissolve properly in cold cream cheese.

  • Texture Control: If you want extra texture variation in the cakes, you can finely chop a handful of toasted pecans or walnuts and fold them directly into the batter alongside the grated squash.

  • Chilling: For a firmer, grab-and-go texture reminiscent of classic refrigerated snack cakes, place the assembled crème pies in the refrigerator for 30 minutes before serving.

Storage and Meal Prep

  • Refrigerator: Store your keto carrot crème pies in an airtight container in the refrigerator for up to 5 days.

  • Freezer: These pies freeze exceptionally well. Wrap each assembled pie tightly in plastic wrap and store them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Nutrition Information

Serving size: 1 assembled crème pie

  • Calories: 310 kcal

  • Total Carbohydrates: 8.5 g

  • Dietary Fiber: 3.0 g

  • Net Carbs: 5.5 g

  • Protein: 7.0 g

  • Total Fat: 28.0 g

  • Saturated Fat: 11.5 g

  • Sugar: 1.5 g

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