A tasty keto 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.
This sugar-free keto carrot cake is so quick and easy to make! It’s soft, delightfully moist and will fill your kitchen with the gorgeous aroma of warm spices. Top this beauty with cream cheese frosting and enjoy a delicious low carb dessert that’s ready in only 9 minutes!
Keto Carrot Cake Recipe:
INGREDIENTS:
DRY INGREDIENTS
· 1 1/2 cups almond flour
· 1/4 cup coconut flour
· 1 tbsp baking powder
· 1 tsp Ground Cinnamon
· 2 scoops Collagen Peptides (Unflavored) or 1 tsp Xanthum Gum
WET INGREDIENTS
· 1 cup butter melted
· 1/4 cup MCT Oil
· 4 large eggs
· 1 1/4 cup Swerve, Confectioners
FILLING INGREDIENTS
· 2 cups shredded carrots
· 1 cup shredded unsweetened coconut
· 1/4 cup raisins no sugar added
· 1 cup chopped pecans
· 2 tsp vanilla extract
· 1 cup crushed pineapples (in juice) no sugar added
FROSTING INGREDIENTS:
Ingredients
- 4 oz butter (1 stick in US measurements) softened
- 1 tsp vanilla extract
- 20 drops Capella Buttercream Flavor Drops optional
- 8 oz cream cheese softened
- 1 1/2 cups Swerve Confectioners divided
- 1/2 cup cocoa powder preferably Dutch-processed
Instructions:
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In a large bowl, cream together butter, vanilla extract, and (optional) flavor drops.
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Add half of the Swerve Confectioners and cream together again.
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Add cream cheese. Cream together.
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Add remaining Swerve Confectioners and all of the cocoa powder. Cream together one last time.
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Your frosting should be thick and fluffy now. Enjoy!
Notes:
RECIPE NUTRITION FACTS:
I don’t see any instructions for making the cake itself; only the frosting.