Keto Carrot Cake with Almond Flour
Ingredients for a Sugar-Free Almond Flour Carrot Cake
1-1/2 cups of almond flour
1/2 cup granulated Swerve or another preferred sweetener
1/4 cup of brown sugar replacement
Baking powder, 1 1/2 teaspoon
1/4 tsp. baking soda
1/4 teaspoon cinnamon and 1/2 teaspoon salt
1/2 tsp. of nutmeg
1/8 teaspoon of clove powder
1 cup of shredded carrots packaged loosely (from one medium-sized carrot)
4 egg
4 tablespoons of melted butter
1/2 tsp. vanilla
chopped pecans, half a cup
Ingredients for Frosting Without Sugar
8 ounces of softened cream cheese
5 tablespoons softened butter
1 tablespoon plain yogurt or sour cream
1/2 tsp. vanilla
1/2 cup confectioners’ sugar
Directions for a Keto Carrot Cake with Almond Flour
STEP 1 Warm-up
Turn the oven on to 350 degrees.
STEP 2 Get the cake pan ready.
One big cake pan or two 6-inch pans should be greased on the bottom and edges. On the bottom, put a circle of parchment paper.
STEP 3 Stir
The dry ingredients are all combined in a whisk.
Step Four: Combine the ingredients.
The dry ingredients should be blended with the carrot, eggs, butter, and vanilla after being added.
STEP 5: Incorporate the nuts.
Add the pecans and stir.
- Scoop and bake
Place batter in the ready baking pans (fill halfway). Bake for 22 to 30 minutes at 350. for 6-inch pans, 22–25 minutes, and for 8-inch pans, 25–30 minutes Bake until the center is firm.
STEP 7: De-stress
Let icing set after complete cooling.
Nutrition Information
Amount Per Serving
Calories 429
Fat 40.2g
Protein 10.5g
Total Carbs 8.7g
Net Carbs 5.6g
