Updated: Dec 12, 2019
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
Macros for 1/10 of cake:
Calories: 432 Fat: 58g Carbs: 15g Net Carbs: 7.5g Protein: 8.7g
(Ingredients can be purchased by clicking on the green link)
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
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information
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!