Ingredients
Low Carb Carrot Cake
- 5 (5 ) eggs – medium
- 200 g (7 oz) butter melted
- 3 tbsp (3 tbsp) granulated sweetener of choice or more, to your taste
- 2 tsp (2 tsp) vanilla
- 300 g (3 cups) carrots grated/shredded
- 50 g (1/2 cup) walnuts chopped, optional
- 50 g (1/2 cup) shredded/desiccated unsweetened coconut unsweetened
- 150 g (1 1/2 cups) almond meal/flour
- 1 tsp (1 tsp) ground cinnamon
- 1-2 tsp (1 tsp) mixed spice
- 2 tsp (2 tsp) baking powder
- 1 tsp ginger (optional)
Cream Cheese Frosting
- 200 g (7 oz) cream cheese
- 1-2 tbsp (1 tbsp) granulated sweetener of choice or more, to your taste
Equipment
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Mixing bowls
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Measuring Spoons and Cups
Instructions
Low-Carb Carrot Cake
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Beat eggs, melted butter, sweetener, and vanilla together.
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Add grated/shredded carrot, walnuts, and coconut then mix almond meal/flour, spices and baking powder.
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Pour into a greased and lined tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.
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Ensure your cake is completely cool before icing/frosting.
Cream Cheese Frosting
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Warm the cream cheese in the microwave for 20 seconds to soften it.
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Stir in 1-2 tbs sweetener of choice.
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You could also add some lemon zest to give it more flavour. This would add a small number of carbs.
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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
Nutrition Facts
Keto Carrot Cake
Amount Per Serving
Calories 321Calories from Fat 284
% Daily Value*
Fat 31.6g49%
Total Carbohydrates 5.8g2%
Fiber 2g8%
Sugar 2.9g3%
Protein 5.7g11%
NET carbs 3.8g
* Percent Daily Values are based on a 2000 calorie diet.
Question: what size tin/pan do you recommend? The pictures look really good!