Carrot Cake Layer:

• 7 tbsp butter, melted

• 1/3 cup erythritol (monk fruit)

• 1/2 teaspoon baking soda

• Two eggs

• One teaspoon vanilla

• 1 cup shredded carrot

• 2/3 cup almond flour

• 1/3 cup coconut flour

• One teaspoon ground cinnamon Cheesecake Layer:

• 8 ounces cream cheese, softened

• 1/3 cup erythritol (monk fruit)

• 1/2 teaspoon liquid stevia (optional) if you want it sweeter

• Two eggs

• One teaspoon vanilla


• One teaspoon turmeric ( for color)

• 1/2 cup sweetener

• 1/2 cup heavy whipped cream

• (optional) chopped pecans or walnuts for garnish


  • Preheat oven to 375 degrees
  • In a bowl, mix dry ingredients: almond and coconut flour, baking soda, sweetener, cinnamon.
  • In another bowl, mix wet ingredients, eggs, cream cheese, whipped heavy cream, vanilla, and carrot.
  • Combine dry and wet ingredients.
  • Pour the carrot cake layer into the muffin’s silicone molds. Press with your fingers.
  • Set aside and start making a cheesecake layer. In a bowl, mix eggs, cream cheese, whipped cream, and sweetener; you can add a couple of beet juice drops for color if you like.
  • I also add coconut flakes for the texture. Use a hand mixer and mix it until well smooth.
  • Pour filling on the top of each carrot cake layer.
  • Bake 35-40 minutes at 375 F Or until golden brown color.
  • Prepare frosting cream: In a powerful blender, add whipped heavy cream with sweetener and Tumeric for the yellowish color. Process until heavy cream is becoming thick.
  • Garnish with grind walnuts or pecans and shredded carrots.

Enjoy a Beautiful Easter Treat for kids and your whole family!

Happy Easter!