Keto Carrot Cake Recipe
By ditchthecarbs.com
A tasty low-carb carrot cake with cream cheese icing. It has a wonderful texture and taste of a traditional carrot cake to fool your friends. Great to take as a dessert for after dinner or a morning tea.
Servings: 10 large slices
NET Carbs: 3.8g
Protein: 5.7g
Fat: 31.6g
Ingredients
Low Carb Carrot Cake
- 5 (5) eggs - medium
- 200 g (7 oz) butter melted
- 3 tablespoon (3 tablespoon) granulated sweetener of choice or more, to your taste
- 2 teaspoon (2 teaspoon) vanilla extract
- 200 g (2 cups) carrots grated/shredded
- 50 g (½ cup) walnut halves/pieces chopped, optional
- 50 g (½ cup) desiccated/shredded coconut unsweetened
- 150 g (1 ½ cups) almond meal/flour
- 1 teaspoon (1 teaspoon) ground cinnamon
- 1-2 teaspoon (1 teaspoon) ground mixed spice
- 2 teaspoon (2 teaspoon) baking powder
- 1 teaspoon ground ginger (optional)
Cream Cheese Frosting (optional)
- 200 g (7 oz) cream cheese
- 1-2 tablespoon (1 tablespoon) granulated sweetener of choice or more, to your taste
Instructions
Low-Carb Carrot Cake
- Beat eggs, melted butter, sweetener, and vanilla together.
- Add grated/shredded carrot, walnuts, and coconut then mix almond meal/flour, spices and baking powder.
- Pour into a greased and lined tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.
- Ensure your cake is completely cool before icing/frosting.
Cream Cheese Frosting (optional)
- Warm the cream cheese in the microwave for 20 seconds to soften it.
- Stir in 1-2 tablespoons of sweetener of choice until you get the level of sweetness you prefer.
- You could also add some lemon zest to give it more flavour. This would add a small number of carbs.
- Cover with cream cheese frosting.
Notes
- I used an 8 inch/ 20 cm cake tin.
- Always allow your cake to be completely cooled before frosting/icing your low-carb carrot cake
- Brands of almond flour/meal vary considerably to how much liquid from the batter the flour/meal will absorb. To prevent your cake from being too moist:
- you may need to use additional almond flour/meal to ensure correct cake batter consistency
- always allow the cake to cool completely so it may have time to absorb any butter that may have rendered out during cooking
- Nutrition values are for the cake only. Frosting/icing is optional.
Without frosting: 3.8 g NET carbs, 5.7 g protein, 31.6 g fat, 321 calories
With frosting: 5.3 g NET carbs, 8.6 g protein, 35.1 g fat, 370 calories
Serving: 1serve ( serves 10) | Calories: 321kcal | Total Carbohydrates: 5.8g | Protein: 5.7g | Fat: 31.6g | Fiber: 2g | Sugar: 2.9g | NET carbs: 3.8g