Description
This Keto Carrot Cake is moist, flavorful, and topped with delicious keto frosting. Perfect for any occasion!
Ingredients
Scale
- 3 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 5 large eggs
- 1 1/2 cups keto brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup oil (canola or any neutral flavored oil)
- 2 cups carrots (shredded, approximately 3 large ones)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup apple (shredded, approximately 1 large apple)
- 1/2 cup walnuts (chopped)
- 1–2 cups keto frosting
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans with cooking spray and lightly dust them with almond flour.
- In a large mixing bowl, combine your almond flour, baking powder, baking soda, cinnamon, nutmeg and salt, and mix well.
- In a separate bowl, using a stick mixer, beat together the eggs and sweetener until smooth and almost double in size. Add in the vanilla extract.
- In a third bowl, whisk together the rest of the ingredients until combined.
- Fold the dry ingredients into the egg/sweetener/vanilla mixture until just combined. Add the remaining ingredients and mix until fully incorporated.
- Distribute the cake batter amongst the two cake pans and bake for 30-35 minutes or until a skewer comes out mostly clean.
- Let the cakes cool for 10 minutes before carefully turning them onto a wire rack to cool completely.
- Once cool, layer and frost, then allow it to sit for 30 minutes before serving.
Notes
- Make sure to use unsweetened coconut and shredded apples to keep it keto-friendly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 150mg