Keto Carrot Cake
Servings: 8 slices
Calories: 538kcal
A delicious keto carrot cake baked in a rectangle cake tin to make a tasty layer cake. Baked with almond flour, toasted pecans, coconut and warm spices and slather with a sugar free cream cheese frosting.
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Ingredients
Cake
- 2 cups almond flour
- 4 large eggs
- ½ cup butter, melted
- 1 cup grated carrot
- ¾ cup brown monk fruit sweetener or other low carb sweetener
- 1 teaspoon vanilla extract
- ½ cup unsweetened coconut flakes
- ½ cup toasted pecans
- 1 teaspoon baking powder
- ¼ cup almond milk
- ½ teaspoon salt
- ½ teaspoon Nutmeg, ground
- 2 teaspoons cinnamon
- ½ teaspoon ginger, ground
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup allulose or other low carb sweetener
- 4 tablespoons butter softened
- ¼ teaspoon vanilla extract
- 1 tablespoon sour cream
Instructions
- Preheat the oven to 180C/350F degrees and line a 13 x 9 inch baking tin with parchment paper.
- In a large bowl, mix together the almond flour, brown sweetener, coconut, baking powder, salt, cinnamon, ginger and nutmeg.
- In another bowl, whisk together the eggs, melted butter, almond milk and vanilla extract. Stir this mixture into the dry ingredients until well combined. Fold in the grated carrots and pecan nuts
- Pour the mixture into the prepared baking tin and bake for 15 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the baking tin for about 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- While the cake cools, beat together the cream cheese and butter until smooth. Add the allulose, vanilla extract and sour cream. Beat until creamy and spreadable.
Assemble
- Cut the sponge into 3 equal pieces and spread a layer of frosting on each piece. Layers the pieces on top of each other and sprinkle with chopped pecans on top to serve.
Notes
Makes 8 slices.
A 8 inch circular cake tin can be used in place of a rectangle cake tin. The baking time will be increased to 30-40 minutes.
Nutrition
Serving: 1slice | Calories: 538kcal | Carbohydrates: 12g | Protein: 12g | Fat: 52g | Fiber: 5g | Net Carbohydrates: 7g