Keto Carrot Cake
8
Servings
429
Calories
40.2g
Fat
10.5g
Protein
5.6g
Net Carbs
Cake Ingredients
- 1 ½ cup almond flour
- ½ cup granulated Swerve or sweetener of choice
- ¼ cup of golden Lakanto monkfruit or golden Swerve
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 cup loosely packed grated carrots (from one medium sized carrot)
- 4 egg
- 4 tablespoons butter, melted
- ½ teaspoon vanilla
- ½ cup chopped pecans
Frosting Ingredients
- 8 oz cream cheese, softened
- 5 tablespoons butter, softened
- 1 tablespoon sour cream or plain yogurt
- ½ teaspoon vanilla
- ½ cup confectioner’s Swerve
Keto Carrot Cake Directions
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1Preheat oven to 350 degrees.
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2Grease the bottom and sides of one large circle cake pan or two 6 inch pans. Line the bottom with a circle of parchment paper.
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3Whisk together all the dry ingredients.
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4Add the carrot, eggs, butter, vanilla to the dry ingredients and mix until combined.
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5Stir in the pecans.
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6Scoop batter into prepared pans (fill halfway). Bake at 350 for 22-30 minutes. 22-25 minutes for 6 inch pans and 25-30 minutes for 8 inch. Bake until set in the middle.
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7Let cool completely before frosting.
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8For the frosting, whip together cream cheese, butter, vanilla, and sour cream. Slowly add in the confectioner’s Swerve and continue to whip for another 2-3 minutes or until fluffy.
I created this keto carrot cake recipe with cream cheese frosting because I needed to satisfy my occasional craving for carrot cake. This low carb cake recipe is moist and full of carrot and spice flavors because it is made using REAL carrots.
