Looking for a soft, spiced, and warmly sweet bar that brings all the bold flavor of classic carrot cake—without flour, sugar, or unnecessary carbs? These Low-Carb Sweet Potato Carrot Cake Bars are exactly what you need. With their golden almond flour crust, soft carrot-sweet potato base, and signature cream cheese frosting finish, this keto version delivers all the richness of your favorite bakery treat—in a grain-free, gluten-free, dairy-friendly format.
Perfect for holiday baking , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, these rich bars use simple ingredients like mashed sweet potatoes, grated carrots, and powdered erythritol to bring bold Mediterranean-meets-American comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love warm, handheld desserts with depth and crunch, these sweet potato carrot cake bars will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make these perfect low-carb sweet potato carrot cake bars from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, plant-based bliss!
Why You’ll Love These Sweet Potato Carrot Cake Bars
These aren’t just any old muffin—they’re a sweet-spiced-outside, fudgy-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus cooling time)!
Here’s why they stand out:
- 🥕 Bold vegetable base : Made with grated carrots and mashed sweet potatoes for natural moisture and fiber.
- 🧀 Creamy topping magic : Adds savoriness and richness without carb overload.
- 🥣 Easy to make : Just mix, press, and bake—no mixer required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes (plus cooling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a weekend gathering, these bars will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust Layer:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
Optional: Add lemon zest or cinnamon for exotic contrast
For the Carrot Cake Base:
- 1 cup mashed sweet potato or pumpkin
- 1 cup grated carrots
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1/3 cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg or ginger
- Pinch of cloves or allspice (optional)
Tip: Add chopped pecans or walnuts for extra crunch and flavor.
For the Frosting:
- 4 oz softened mascarpone cheese or cream cheese
- 1/4 cup powdered erythritol or monk fruit
- 1 tbsp unsweetened almond milk or heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Pro Tip: Use full-fat Greek yogurt as a lighter topping option.
Final Assembly:
- Crushed pecans or cacao nibs
- Zest of 1 lemon or orange extract (for citrus lift)
- A few drops of stevia or edible gold dust for festive flair
- Fresh mint leaves or sea salt flakes for garnish
Optional: Drizzle with melted dark chocolate or sprinkle hemp hearts for extra nutrition.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease an 8×8-inch baking dish or line with parchment paper or silicone liners for easier removal.
Pro Tip: Use mini muffin tins for perfectly portioned bites.
Step 2: Mix Dry Ingredients for Crust
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Mix well until evenly incorporated and slightly fluffy.
Note: Don’t overmix—keep some texture for visual appeal.
Step 3: Add Wet Ingredients to Crust
To the dry mixture, add:
- Melted butter or oil
Stir until smooth and slightly thick—but still moldable.
Pro Tip: The batter should be firm but moist. Add more egg whites or cream if too thick.
Step 4: Press Into Pan and Bake
Using clean hands or a spatula, press the mixture firmly into the bottom of the prepared pan.
Bake at 325°F (160°C) for 10–12 minutes , or until lightly golden brown and set.
Let cool slightly before adding toppings.
Cooling helps them firm up and prevents melting during layering.
Step 5: Combine the Carrot Cake Batter
In a large bowl, mix:
- Mashed sweet potato or pumpkin
- Grated carrots
- Powdered sweetener
- Coconut oil or butter
- Vanilla extract
- Cinnamon
- Nutmeg or ginger
- Cloves or allspice (optional)
Fold in crushed nuts if using.
Pour over the cooled crust and spread evenly.
Return to oven and bake for another 15–18 minutes , or until center is set and toothpick comes out mostly clean.
Let cool completely before frosting.
Step 6: Prepare the Cream Cheese Frosting
Beat mascarpone or cream cheese with powdered sweetener until smooth.
Add almond milk or cream, vanilla extract, and salt.
Whip until light and airy.
Spread evenly over the cooled carrot cake base.
Step 7: Garnish and Chill!
Once frosted, top with:
- Toasted pecan halves or crushed cacao nibs
- Edible glitter or fresh mint leaves
- Orange zest or lemon glaze for brightness
- A drizzle of balsamic glaze or honey substitute
Refrigerate for at least 1 hour to allow flavors to meld and frosting to set.
Cut into squares and store in an airtight container.
Enjoy every creamy, nutty bite of your Sweet Potato Carrot Cake Bars !
Nutritional Information (Per Bar – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~8 g |
| Dietary Fiber | ~3 g |
| Net Carbs | ~5 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Sweet Potato Carrot Cake Bars
- Use quality spices and oils – Ensures better binding and deeper flavor infusion.
- Don’t skip resting time – Keeps everything intact and prevents crumbling during slicing.
- Layer flavors early and late – Helps build complex taste during baking and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Chocolate Lovers’ Version
Add 1 tbsp cocoa powder and drizzle with melted dark chocolate.
Vegan Option
Use vegan butter, maple syrup, and flax eggs for dairy-free magic.
Raspberry Swirl
Top with mashed raspberries or layer raspberry jam between layers.
Lemon Pecan Style
Replace spices with lemon zest and add a citrus-infused glaze for bright fusion flair.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~5g net carbs per bar , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and pork rinds for keto compliance.
How do I store leftover bars?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of sweet potato works best?
Orange-fleshed sweet potatoes give the richest flavor; avoid canned versions with added sugars.
Can I steam instead of baking?
Yes! Steam in a bamboo steamer or microwave-safe dish for softer texture and faster prep.
Why This Recipe Works So Well
These Sweet Potato Carrot Cake Bars work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and moisture , mimicking wheat-based bases without gluten.
- The sweet potato adds natural sweetness and color , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto bars beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, pickles, or olives for a balanced keto lunch.
At a Holiday Party
Cut into halves and arrange on a platter with toothpicks for appetizer servings.
With Dipping Sauces
Try tzatziki, chipotle mayo, or horseradish for extra flair.
Gift-Worthy Packaging
Wrap individual pieces in clear cellophane and tie with ribbon for thoughtful homemade gifts.
Over Greens
Top arugula or kale with warm bar slices and olive oil vinaigrette for fusion flair.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Sweet Potatoes (Used in Moderation)
Rich in potassium and beta-carotene—supports digestion and immune function.
Almond Flour / Coconut Oil
High in vitamin E and healthy fats—great for brain function and satiety.
Herbs / Natural Flavoring
Anti-inflammatory compounds and anti-glycemic impact—boosts immunity and flavor.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Comfort Dessert Lovers
These Sweet Potato Carrot Cake Bars prove that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature spice finish, it’s the kind of bar that turns a simple baked good into something magical—even without grains or sugary coatings.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, these carrot cake bars deserve a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
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Sweet Potato Carrot Cake Bars – Moist, Spiced & Perfectly Low-Carb!
- Total Time: 50 mins
Description
Deliciously sweet and spiced, these bars are a treat!
Ingredients
1 cup mashed sweet potato (250g)
1 cup grated carrot (100g)
2 large eggs
1 Tbsp honey (or maple syrup)
1 tsp vanilla extract
⅓ cup cassava flour (53g)
2 tsp ground cinnamon
½ tsp baking soda
¼ tsp ground nutmeg ¼ tsp ground clove ¼ tsp salt
¼ cup water
For the Frosting:
⅓ cup non-hydrogenated shortening
2 Tbsp maple syrup 1 tsp vanilla 3 Tbsp tapioca flour
Instructions
Preheat oven to 350 degrees F.
Make the Cake: Combine mashed sweet potato, grated carrot, eggs, honey, and vanilla in your food processor or high-powered blender. Blend until mixture is smooth.
Add in remaining ingredients. Blend, stopping ever so often to scrape the sides, until the batter has a smooth, thick texture.
Scoop batter into a parchment-lined 8″ x 8″ glass baking pan. Use a spatula to spread the batter to the sides of the pan, creating an even, level layer.
Place the pan in the oven and bake at 350 degrees for 40 minutes.
Remove the cake from the oven and cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool to room temperature.
Make the Frosting: In a small bowl, whisk together shortening, maple syrup, and vanilla. Whisk in tapioca flour, 1 tablespoon at a time. Whisk until smooth.
Spread the frosting over the cooled cake.
Cut and serve.
Best stored in fridge up to one week.
- Prep Time: 10 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 8
- Calories: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 3g