The BEST Keto Low Carb Carrot Cake

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

· 1 cup butter melted

· 1.5 cups Swerve, Confectioners

· 2 tsp vanilla extract

· 16 oz cream cheese softened

Instructions

1. Preheat the oven to 350 degrees.

2. Whisk dry ingredients together in a small bowl. Set aside.

3. Whisk wet ingredients together in a large bowl (enough for the whole batter). Set aside.

4. Mix the filling ingredients. Set aside.

5. Add the dry ingredients to the wet ingredients. Fold in with a spatula.

6. Fold in the filling ingredients.

7. Divide the batter into 9in cake pans. Slam the cake pans to level the batter.

8. Bake in a preheated oven until a toothpick or fork comes out clean (~28 minutes). Allow to cool for 30 minutes (at least) before frosting.

9. Mix all of the frosting ingredients in a stand-mixer (~3 minutes)

10. Refrigerate while the cakes cool

11. Frost and design the cakes as you please.

Recipe Nutrition Facts