Keto Carrot Creme Pies

Get ready to embark on a delightful journey of flavours with these scrumptious Keto Carrot Creme Pies! If you’re a carrot cake enthusiast and follow a low-carb or keto lifestyle, this recipe is a must-try. These mini pies capture all the warm spices and moist goodness of carrot cake, combined with a velvety cream cheese filling, all without the guilt of high-carb ingredients. Whether you’re looking for a delectable dessert to impress guests or simply want a treat for yourself, these Keto Carrot Creme Pies are a delicious and wholesome option that will leave you craving more.

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Keto Carrot Creme Pies

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Chilling Time: 2 hours

Serves: 8 mini pies

Difficulty: Intermediate

Course: Dessert

Cuisine: American

kcal: Approximately 250 calories per pie

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For the Carrot Cake Crust:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg

For the Cream Cheese Filling:

  • 8 ounces of cream cheese, softened
  • 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
  • 1 teaspoon pure vanilla extract

For the Carrot Topping:

  • 1 cup grated carrots
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon powdered erythritol
  • 1/2 teaspoon ground cinnamon


Step 1: Making the Carrot Cake Crust

  1. Preheat your oven to 350°F (175°C). Grease 8 mini pie pans or a muffin tin for individual pies.
  2. In a mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
  3. Stir in the melted unsalted butter and the large egg, forming a dough-like mixture.
  4. Divide the dough evenly among the greased mini pie pans or muffin cups. Press the dough down firmly to create the crusts.
  5. Bake the crusts in the preheated oven for 10-12 minutes or until they turn golden brown. Remove from the oven and let them cool.

Step 2: Preparing the Cream Cheese Filling

  1. In a separate mixing bowl, beat the softened cream cheese, powdered erythritol, and pure vanilla extract until smooth and creamy.
  2. Spoon the cream cheese filling into each cooled carrot cake crust, smoothing the tops for a neat finish.

Step 3: Adding the Carrot Topping

  1. In a small bowl, mix the grated carrots, melted unsalted butter, powdered erythritol, and ground cinnamon, ensuring the carrots are well coated.
  2. Divide the carrot topping among the mini pies, gently pressing it down onto the cream cheese filling.

Step 4: Chilling and Serving

  1. Cover the mini pies with plastic wrap and refrigerate them for at least 2 hours to set and chill.
  2. Once chilled, remove the pies from the refrigerator, and carefully remove them from the pie pans or muffin cups.
  3. Serve the delightful Keto Carrot Creme Pies, and savour the delightful blend of spiced carrot cake with creamy, sweet cream cheese filling. These mini pies are sure to become a favourite dessert for any occasion, and their keto-friendly nature allows you to enjoy all the flavours of carrot cake without compromising your dietary goals.

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Note: These Keto Carrot Creme Pies offer a delightful and portion-controlled treat for anyone seeking a low-carb dessert option. The combination of carrot cake crust, cream cheese filling, and grated carrot topping creates a harmonious medley of flavours and textures that are sure to please your taste buds. Whether you’re celebrating a special occasion or simply treating yourself to a satisfying dessert, these mini pies will bring joy to your keto journey while indulging your love for carrot cake. Enjoy every luscious bite of these Keto Carrot Creme Pies! 🥕🥧😋


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