Carrot Cake Layer:

½ cup butter, melted

½ cup erythritol (or monkfruit sweetener)

½ teaspoon liquid Stevia

2 eggs

1 teaspoon vanilla extract

1 cup shredded carrots

2/3 cup almond flour

2 tablespoons coconut flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

Pinch of salt

Cheesecake Layer:

16 ounces cream cheese, softened

2 tablespoons erythritol (or monkfruit sweetener)

½ teaspoon liquid Stevia

2 eggs

1 teaspoon vanilla extract

2 teaspoons lemon juice

Frosting:

2 ounces cream cheese, softened

1 tablespoon butter, softened

½ teaspoon vanilla extract

½ cup powdered sweetener (like Swerve)

2 tablespoons heavy cream

Optional: Chopped pecans or walnuts

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Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large bowl, combine melted butter, erythritol, Stevia, eggs, vanilla, and shredded carrots. Add almond flour, coconut flour, cinnamon, baking soda, and salt. Mix until smooth and pour into pan.
In another bowl, beat cream cheese with erythritol and Stevia. Add eggs, vanilla, and lemon juice. Pour over carrot cake layer.
Bake for 40-50 minutes until the center is set. Cover with foil if top browns too quickly. Let cool to room temperature, then refrigerate 4 hours or overnight.
For frosting: Beat cream cheese, butter, powdered sweetener, vanilla, and cream until smooth. Spread over chilled cheesecake and garnish with nuts if desired.
Slice and serve chilled.