Low Carb Vegan Carrot Cake Bars (gluten-free, soy-free, dairy-free, egg-free)

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Carrot cake is one of my favorite desserts. There’s just something about it that always feels like spring to me. These low carb vegan carrot cake bars are the perfect dessert to enjoy while still maintaining stable levels of blood sugar, as they are low in carbohydrates, contain zero grams of added sugar, no sugar alcohols and also happen to pack 5g of protein into each bar! In addition to having great macros, they’re also gluten-free, soy-free, dairy-free and egg-free, so they work for a lot of different food allergies.

Unlike a lot of keto baked goods, I wanted to keep the ingredients here simple. Gums, sugar alcohols and many of the usual suspects in keto baking really upset my stomach, and I try to avoid using them at all costs. So, for these bars, I only used the following:

  • chickpea flour
  • applesauce
  • olive oil
  • carrots
  • coconut
  • walnuts
  • salt, baking powder and spices

The frosting is just two more ingredients: dairy-free cream cheese and dairy-free yogurt (if you eat dairy, you could use the real versions of both of these), plus whatever sweetener you choose. I usually just stir in a few drops of stevia.

You may be a little confused about a few ingredients here, because at first glance, applesauce, chickpeas and carrots aren’t typically featured on keto blogs. However, these things are all much lower in carbs than you would think, and they contain so many vital nutrients that I think it’s totally worth the splurge. Plus, applesauce is a great way to add sweetness to a recipe without straight sugar or sugar replacements.

Additionally, this is a dessert, and at less than 10g of net carbs per serving, it could actually still fit into a keto diet, for those eating on the higher end of the spectrum. 🙂

Notes on Making Low Carb Vegan Carrot Cake Bars (gluten-free, soy-free, dairy-free, egg-free)

  • Don’t freak out at the sight of applesauce in the ingredients list. Unsweetened applesauce isn’t actually that high in carbs and can add moisture and sweetness to a recipe while keeping additional sweeteners to a minimum.
  • I used chickpea flour for these, which is a little higher in carbs than most keto-friendly baking flours. To reduce the carb load, you could use soy flour or lupin flour. Both soy and lupin are also higher in protein – they’re just a little harder to track down, and lupin flour is much more spendy.
  • These can easily be made nut free and/or coconut free by omitting the walnuts and coconut.
  • The cream cheese and yogurt I usually use are coconut-based, but if you can’t tolerate coconut, there are plenty of other options on the market.
  • If you make these with lupin flour, you may want to add a little bit of additional sweetener, as lupin flour can be incredibly bitter. It all depends on the brand, though!
  • Whenever I make carrot cake, I just use a pumpkin spice or apple pie seasoning blend. If you don’t have either of these, a teaspoon of plain cinnamon is also lovely.
  • Vegan Keto Carrot Cake Bars (gluten-free, soy-free, dairy-free, egg-free)
  • To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe. For this recipe, that would be 12.1g total carbs – 5g fiber = 9.4g net carbs per serving
  • While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only! 

Low Carb Vegan Carrot Cake Bars (gluten-free, soy-free, dairy-free, egg-free)

Print Recipe
Carrot cake is one of my favorite desserts, and these bars are a great low carb, dairy-free and egg-free way to enjoy this springtime treat without spiking your blood sugar!
Course Dessert
Cuisine vegan keto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 bars
Calories 223


  • 2/3 cup unsweetened applesauce (160ml)
  • 1/4 cup olive or coconut oil (60ml)
  • 1 medium carrot finely shredded
  • 1 teaspoon vanilla extract
  • 3/4 cup chickpea flour (90g)
  • ½ cup unsweetened coconut flakes (30g)
  • 1/4 cup raw walnuts, chopped (60g), plus an additional 2 tbsp for garnish
  • 1 teaspoon apple pie spice blend or pumpkin spice blend
  • 1/2 teaspoon baking powder
  • pinch salt
  • 4 oz cream cheese of choice (112g)
  • 2 tablespoons yogurt of choice unsweetened
  • stevia (or sweetener of choice), to taste


  • Preheat the oven to 350°F (177°C) and line an 9”x5” (23cm x 13cm) brownie pan with parchment paper, leaving at least 2” (5cm) extra on two opposing sides to help with removal.
  • In a medium mixing bowl, stir together the oil, applesauce, carrots, salt and vanilla until completely combined and smooth. This takes about a minute of stirring.
  • Add in the chickpea flour, walnuts, coconut, spices, baking powder and salt and stir until everything is evenly distributed. The mixture will resemble a drop cookie dough batter.
  • Spread the batter evenly into the loaf pan and bake for 30 minutes, until the edges begin to turn golden, and the bars are firm to the touch.
  • Remove from the pan using the extra parchment as handles and let cool for at least half an hour so the bars have time to completely cool. You could always speed up this process by putting the bars in the freezer for about 15 minutes – just don’t forget them!
  • To make the cream cheese frosting, whip together the cream cheese and yogurt until smooth, then stir in a few drops of liquid stevia (or whatever sweetener you choose).
  • Once cooled, slice into 8 equal portions and spread some cream cheese frosting on top before sprinkling with the additional walnuts.
  • To store: Refrigerate in a covered container for up to four days or freeze for up to a month.


To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe. For this recipe, that would be 12.1g total carbs – 2.7g fiber = 9.4g net carbs per serving
For sweeteners, I prefer to use Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.


Serving: 1bar | Calories: 223kcal | Carbohydrates: 12.1g | Protein: 5g | Fat: 17g | Fiber: 2.7g

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