Embark on a delightful keto-friendly dessert adventure with Keto Carrot Creme Pies—a luscious and satisfying treat that brings together the rich flavors of carrot cake and the creamy goodness of creme cheese frosting without compromising your low-carb lifestyle. This meticulously crafted recipe takes the essence of a classic carrot cake and transforms it into a guilt-free indulgence.

The journey begins with a nutty and buttery almond flour crust, providing the perfect foundation for the symphony of flavors that follow. This crust, baked to a golden brown perfection, sets the stage for the star of the show—the carrot filling. Grated carrots, unsweetened shredded coconut, and a delightful medley of chopped nuts combine with coconut oil, erythritol, and a blend of aromatic spices to create a satisfying, keto-friendly homage to traditional carrot cake.

As the carrot filling gracefully settles onto the cooled crust, it’s time for the pièce de résistance—the creme cheese frosting. A velvety blend of cream cheese, erythritol, and vanilla extract crowns the carrot-filled pie, adding a layer of creamy decadence that perfectly balances the subtle sweetness of the carrot mixture.


Chilled to perfection, these Keto Carrot Creme Pies emerge from the refrigerator as a testament to the art of crafting a dessert that not only adheres to keto principles but also captivates the taste buds with every bite. Each slice reveals layers of texture and flavor, from the nutty crust to the spiced carrot filling, all the way up to the creamy creme cheese frosting.

Whether enjoyed as a delightful afternoon treat or presented as a show-stopping dessert at your keto-friendly gatherings, these pies redefine the possibilities of keto baking. Savor the sweetness of success as you relish each guilt-free forkful, reveling in the satisfaction of a dessert that aligns with your low-carb lifestyle.

Keto Carrot Creme Pies


For the Crust:

For the Carrot Filling:

  • 1 cup grated carrots (about 2 medium-sized carrots)
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup powdered erythritol
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract
  • A pinch of salt

For the Creme Filling:


For the Crust:

  1. Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
  2. In a bowl, combine almond flour, coconut flour, melted coconut oil, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
  3. Press the crust mixture into the bottom of each muffin cup to form the crust.
  4. Bake in the preheated oven for 8-10 minutes or until the crusts are golden brown. Allow them to cool.

For the Carrot Filling:

  1. In a saucepan, combine grated carrots, coconut oil, almond milk, powdered erythritol, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and a pinch of salt.
  2. Cook over medium heat, stirring occasionally, until the carrots are soft and the mixture is well combined (about 8-10 minutes). Allow it to cool.

For the Creme Filling:

  1. In a bowl, whip the chilled coconut cream until it forms stiff peaks.
  2. Add powdered erythritol and vanilla extract to the whipped coconut cream. Fold gently until well combined.


  1. Spoon the cooled carrot filling onto the cooled crusts, dividing it evenly among the muffin cups.
  2. Top each carrot layer with a dollop of the creme filling.
  3. Refrigerate the carrot creme pies for at least 2 hours to set.
  4. Optionally, garnish with additional grated carrots or a sprinkle of cinnamon before serving.

Nutritional Information (Approximate per serving):

These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.