KETO CARROT CAKE

This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert.  With only 1 net carb per slice, it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!

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Posted by Keto For Beginners on Wednesday, August 28, 2019

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes 
Servings: 12 servings 
Calories: 207kcal

Ingredients

For the cake:

• 1/2 cup erythritol (granular or confectioners)
• 5 tbsp butter softened
• 4 large eggs
• 2 tbsp Unsweetened Almond Milk
• 1 tsp vanilla
• 1 1/2 cups Almond Flour
• 2 tbsp coconut flour
• 1 tbsp Baking Powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 cup carrot (about 1 large carrot) finely grated

For Cream Cheese Frosting:

• 4 oz cream cheese softened
• 2 tbsp butter softened
• 1 tsp vanilla
• 1 tbsp Heavy Cream
• 1/4 cup Confectioners Erythritol
• 1/4 cup Pecans chopped (optional for garnish)

Instructions

For the Cake:

• Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
• In a large bowl, beat together the erythritol and butter until fluffy.
• Beat the eggs in, then the almond milk and vanilla.
• Next, beat in the almond flour, coconut flour, baking powder, and spices. 
• Fold in the shredded carrot and mix just until it is well integrated into the batter. 
• Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. 
• Allow cooling completely before frosting.

For Cream Cheese Frosting:

• In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick. 
• When the cake is completely cool, top with the frosting and chopped pecans if desired. 

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Notes

3 net carbs per serving! (net carbs = total carbs – fiber)This nutrition info is only an estimate. Exact values will vary based upon yield and each specific ingredient used when preparing this recipe. Calories: 207kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 117mg | Potassium: 151mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1325IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 1mg