Keto Hawaiian Carrot Pineapple Cake

Low-Carb · Keto-Friendly · Sugar-Free Option

A moist, tender carrot cake with tropical pineapple flavor, warm cinnamon, and creamy sugar-free cream cheese frosting. This version replaces regular flour and sugar with low-carb alternatives to make it suitable for a keto-style diet.

15 min

Prep time

30–40 min

Bake time

12

Servings

Ingredients

For the cake

• 2 cups (224 g) superfine almond flour
• ½ cup granulated keto sweetener (erythritol or monk fruit blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 4 large eggs
• ⅓ cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• ¾ cup finely grated carrots
• ¼ cup finely chopped fresh pineapple, well drained
• ¼ cup unsweetened shredded coconut
• ¼ cup chopped walnuts or pecans (optional)

For the sugar-free cream cheese frosting

• 8 oz (225 g) full-fat cream cheese, softened
• ¼ cup unsalted butter, softened
• ⅓–½ cup powdered keto sweetener, adjusted to taste
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream, if needed

Instructions

1. Preheat the oven. Set the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.

2. Mix the dry ingredients. In a large bowl, combine the almond flour, keto sweetener, baking powder, baking soda, salt, and cinnamon.

3. Whisk the wet ingredients. In another bowl, whisk the eggs, melted butter, and vanilla until smooth.

4. Combine the batter. Stir the wet ingredients into the dry mixture until just combined.

5. Add the tropical ingredients. Fold in the grated carrots, chopped pineapple, shredded coconut, and optional nuts. Avoid adding extra pineapple juice because it increases moisture and carbohydrates.

6. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes, until the center is set and a toothpick comes out mostly clean. Cover loosely with foil if the top browns too quickly.

7. Cool completely. Allow the cake to cool in the pan for 15 minutes, then transfer it to a rack to finish cooling.

8. Make the frosting. Beat the cream cheese and butter until fluffy. Add the powdered keto sweetener and vanilla. Beat until smooth, adding a little heavy cream if necessary.

9. Frost and serve. Spread the frosting over the cooled cake. Refrigerate for 20–30 minutes before slicing for cleaner pieces.

Estimated nutrition

Per serving · 1 of 12 slices, including frosting

Calories

270–320

Protein

6–8 g

Total carbs

6–9 g

Net carbs

4–6 g

Estimates vary with the sweetener, pineapple, frosting, and ingredient brands. Calculate from your actual products for more accurate keto macros.

Tips to keep it keto

• Use pineapple sparingly: it contains natural sugar, so measure the amount carefully.
• Choose unsweetened coconut and a sweetener with no added sugar.
• Do not substitute coconut flour cup-for-cup for almond flour; it absorbs much more liquid.
• For an even lower-carb version, omit the pineapple and add a little extra vanilla and coconut extract for tropical flavor.

Result: A soft, cinnamon-spiced carrot cake with cream cheese frosting and a hint of pineapple, with substantially fewer carbs than the traditional recipe.