Keto Carrot Cake
Enjoy a delicious and guilt-free Keto Carrot Cake! This recipe uses almond and coconut flour with keto-friendly sweeteners for a perfect low-carb treat.
Ingredients
Cake
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered erythritol (or to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C), grease and flour two 8-inch round cake pans.
- Whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, beat eggs, almond milk, melted coconut oil, and vanilla extract until combined.
- Gradually add wet ingredients to dry ingredients, stirring until combined. Fold in carrots and nuts.
- Divide batter between pans. Bake for 25-30 minutes, until a toothpick comes clean. Cool in pans for 10 minutes, then cool completely on wire racks.
- Beat cream cheese and butter until smooth. Add powdered erythritol and vanilla extract, beating until creamy.
- Frost one cake layer, place the second layer on top, and frost the top and sides.
- Decorate with additional nuts if desired.
- Enjoy!
Notes
For a richer flavor, consider adding a pinch of ground cloves or ginger to the batter.
Nutrition
Calories: 280kcal | Carbohydrates: 15g | Protein: 8g | Fat: 22g | Sodium: 150mg