Low Carb Carrot Cake
This scrumptious carrot cake is a delightful low-carb treat that satisfies sweet cravings without the guilt.
Ingredients
Dry Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
Wet Ingredients
- 2 cups Grated carrots Finely grated for better texture
- 4 large Eggs Whipped with erythritol
- 1/2 cup Erythritol Or your preferred keto sweetener
- 1/2 cup Unsalted butter, melted
- 1 teaspoon alcohol-free vanilla extract
Frosting
- 8 ounces Cream cheese, softened
- 1/4 cup Erythritol For sweetening the frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your cake pans to prevent sticking.
- In a large bowl, mix the almond flour, baking powder, and spices until combined.
- In another bowl, whip together the eggs and erythritol until fluffy.
- Add grated carrots, melted butter, and alcohol-free vanilla extract into the egg mixture.
- Gradually combine the wet and dry ingredients until the batter is smooth.
- Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick comes out clean.
Frosting
- While the cake cools, whip together softened cream cheese and a little more erythritol to make your frosting.
- Frost the cooled cake generously, and enjoy!
Notes
Best served with a dollop of freshly whipped cream or a sprinkle of nuts on top. For variations, consider adding crushed walnuts or replacing the frosting with a chocolate ganache.
Net carbs: 5 g per serving (the erythritol is subtracted).