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Keto Dairy Free Carrot Cake- No Nuts or Gluten

Updated: Mar 15

Wanted a healthy dairy free carrot cake for my son's 6 month smash cake so I figured I would make a keto version as well. I don't plan on introducing sugar alcohols until at least 1 year.

There are a lot of substitutions that can be done to this cake but just make sure you figure out the macros for yourself with whatever you change in the recipe.

I start with coconut oil and that can easily be swapped out. The fat can be switched to avocado oil or butter, same as in my chocolate and vanilla cake recipes.

The sweetener I prefer for a keto carrot cake is golden monkfruit/erythritol blend. You can use any erythritol based sweetener you prefer to use. There is stevia in this to sweeten it as well but you need some bulk from a 1:1 sweetener in the batter to make it work properly.

Next is egg yolks, in doing research for starting out a baby on food I found some research that mentioned stomach upset from egg whites. So I made the cake with just egg yolks. This can easily be substituted with whole eggs, 2 whole eggs for the 4 yolks. If you want an egg free smash cake you can probably do 2 flax egg which for 1 single flax egg is 1 Tbs. Flax meal and 2-3 Tbs. water. If you are just using the egg yolk, the egg white can be frozen for suture use.

Next is dry ingredients, like mentioned above I made this dairy free. My normal keto "flour" mix I use contains whey protein isolate, which is lactose free but still dairy. So I have had people asking me about beef protein isolate so I gave it a try. I definitely have to do more experimenting with it because this wasn't one of my normal cake recipes. But I ended up using way less of the beef protein than I would normally use of the whey and upped the coconut flour. It made it a little higher carb but was a very soft dairy free cake. Because I used so little of the beef protein isolate for the smash cake you could probably just swap it out for the whey if you want to use that. If you don't want to use coconut flour the only ratios I know are for lupin and almond which is 3x the amount of the coconut flour in the recipe.

Then lastly is the homemade buttermilk. You can use any unsweetened alternative milk for keto, the macros just might be slightly different. For a baby smash cake you can use regular buttermilk if you are not doing dairy free or you could make your own with regular milk. You could probably even use a thinned out sour cream or yogurt in place of the milk.

Oh and the carrot which can be switched out for zucchini if need be, it would probably still be delicious. If your child is a little older you can also be a little more lenient with the recipe to make it even tastier like adding some vanilla extract (1 tsp.), ground ginger (1/2 tsp.) or chopped nuts (a few Tablespoons).

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Ateco #868 (a little bigger) -

Wilton open star tip #8B -

Wilton Disposable Piping bags 50CT. -

Wilton Disposable Piping bags 12 CT. -

Portion Scoops -

Silicon spatulas-

Silicon whisks-

Mini Offset Spatula -

Pyrex measuring cups -

Kitchen Aide 5 qt. Mixer -

Hand Mixer I love -

Icing Spatula Set-

Measuring spoons-

Colored Portion Scoops -

1 Tbs., 2 Tbs., 3 Tbs. Portion Scoop-

Cooling Racks -

6,8,10,12 inch cake pans-

6 inch cake pan-

Isopure Unflavored whey protein isolate-

Coconut Flour -

Pyure Organic Stevia Sweetener Blend

Beef Protein Isolate-

Lakanto golden monkfruit/erythritol sweetener-

(As an Amazon Associate I earn from qualifying purchases)

Keto Dairy Free Carrot Cake Recipe

2- 8 or 6 inch or 15 Cupcake

168 g/3/4 Cup Coconut Oil (I used refined organic) or Avocado Oil

48-144 g/1/4-3/4 Cup 1:1 Keto Sweetener of choice (golden monkfruit/erythritol is what I use for carrot cake) (48 g of coconut sugar was almost sweet enough for me with the stevia added)

8 Egg Yolks (or 4 whole eggs)

84 g/2/3 Cup Coconut Flour

30 g/1 Scoop Beef Protein Isolate

2 tsp. Baking Powder

1 1/2 tsp. Baking Soda

1 tsp. Xanthan Gum

2 tsp. Cinnamon

1 tsp. Ground Ginger (optional)

2 tsp. Pure Stevia Powder (Optional, to taste)

4 oz./1/4 Cup Homemade Buttermilk (2 tsp. Vinegar + Milk of choice)(I used so delicious unsweetened coconut milk)

50 g/Two Medium Carrot Shredded


  1. Preheat oven to 325 degrees and prepare a 2-6 inch or 8 inch round cake pan with avocado oil spray and a parchment round on the bottom or line cupcake pans

  2. Whip the coconut oil and sweetener together until creamy, scaping down once, while that's going separate the eggs

  3. Add one egg yolk or whole egg at a time while the mixer is on medium speed, scraping down a few times

  4. Weigh/measure, sift and whisk together dry ingredients, make the buttermilk and shred the carrots

  5. Once the eggs are fully incorporated, alternate the wet and dry ingredients, scaping down halfway though

  6. After all the wet and dry are added, whip until fully combined then take off the mixer and stir in the shredded carrot, batter will be thick

  7. Place into prepared pans, pat down and spread out evenly in the pan or scoop with a medium scoop into cupcake liners

  8. Bake at 325 for 22-25 minutes for cupcakes and 30-34 minutes for cakes, spinning halfway though to cook evenly

  9. When you touch the middle and it springs back a tiny bit it is done, will be a very soft cake still

  10. Let cool to the touch then turn out onto a cooling rack to cool to room temperature then place in the fridge to set up enough to frost

  11. Make a frosting!

Frosting recipes-

Keto Cream Cheese Frosting-

Keto Stable Whipped Cream-

Low Carb Sweet Potato Frosting- Adds 8 carbs per cupcake

For dairy free swap out vegan butter and cream cheese for the cream cheese frosting, Vegan butter, sustainably sourced palm shortening, or vegetable shortening for the buttercream and silk heavy cream or coconut cream for the stable whipped cream

Macros for 1 of 15 Cupcakes with no frosting

150 Calories

13 g Fat

8 g Total Carbs

2 g Fiber

3 g Sugar Alcohol

3 g Net Carbs

5 g Protein

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

Business Inquires:

Keto Upgrade e-mail -

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19. Aug. 2023

Wow, Alycia, SO MANY excellent pro tips in one recipe. Thank you so much. I have spectrum palm shortening on hand, and have always wanted to use it to do filling for "hostess" cupcakes. Most recipes use cream cheese frosting which tastes good but just isn't "right" for "hostess" cupcakes, so I'm thinking I'll try some version of this frosting to do that, probably the shortening/butter blend.

I've wanted to try beef protein isolate and don't want to pay Prime Protein prices. It seems like you shouldn't have to pay that much. Great to know it'll probably require less than with whey. After seeing your result with this recipe I've gotta try the beef!

In the recipe above you mention…

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