Think you can't have cake on keto? Think again! You have to try this recipe for keto carrot cake. I like it almost as much as the real thing!
Total Time: 1 hour
Servings: 10
Macros for 1/10 of cake:
Calories: 432 Fat: 58g Carbs: 15g Net Carbs: 7.5g Protein: 8.7g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
Cake:
5 eggs
14 tbs melted butter
3 tbsp Erythritol
2 tsp vanilla extract
10 oz shredded carrots
1/3 cup chopped walnuts
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
.5 tsp ginger
.5 tsp cloves
2 tsp baking powder
1 1/3 cup almond flour
Frosting:
8 oz cream cheese softened
3 tsp vanilla extract
1 tbsp heavy cream
20 drops liquid stevia
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Let's Do This!
Preheat oven to 350F.
Combine eggs, butter, erythritol, and vanilla using a hand mixer.
Add shredded carrots, coconut, and walnuts to bowl and fold in with rubber spatula.
Add spices to batter and almond flour to batter, fold in with a rubber spatula
Grease a 9 x 13 cake pan or casserole dish. Add batter to baking dish, make sure your batter is even across the dish. *Different size pans will change baking time.
Bake at 350F for 25 minutes. Check your cake by poking it with a toothpick. If the toothpick comes out clean the cake is done. If not, bake for 5 more minutes and check again.
While your cake is cooling, combine your frosting ingredients with a hand mixer. Frosting should be creamy and smooth.
Once the cake is cool, frost that baby!
Try not to eat all of the cake!
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