Keto Carrot Cake
CARROT CAKE
I get into trouble with readers sometimes when I suggest recipes with the slightest amount of carrot. But you know what? If you want to avoid a bit of carrot in your cake while on keto, you can omit it, or add drained zucchini or whatever else you prefer. But if you’re craving carrot cake, you may be willing to enjoy this cake, given that the 1 tablespoon of carrots per serving of this keto cake is less likely to play havoc with your insulin or blood sugar than succumbing to a sugar-laden one.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
SERVINGS: 8
FOR THE CAKE
Keto cooking spray
3 large eggs
1 cup superfine almond flour
⅓ cup Truvía granulated sweetener
1 teaspoon baking powder
1 teaspoon apple pie spice
¼ cup solid coconut oil
½ cup heavy cream
1 cup shredded carrots
½ cup chopped pecans
TO GARNISH (OPTIONAL)
Cream Cheese Frosting (recipe below)
¼ cup chopped pecans
First prepare the Classic cream cheese frosting
Ingredients:
8 ounces full-fat cream cheese, softened
4 tablespoons (½ stick) unsalted butter, softened
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1 to 1¼ cups Swerve confectioners’ sweetener
In a large bowl, beat the cream cheese, butter, and cream with an electric
mixer on medium for 2 to 3 minutes, scraping the bowl occasionally, until
smooth and creamy. Add the vanilla and beat on low until incorporated.
Add 1 cup of the sweetener and beat on low until smooth and fluffy. Add
more sweetener as needed until the frosting is the desired consistency.
- For the cake: Preheat the oven to 350°F. Grease an 8-inch round cake
pan with cooking spray; set aside. - In a large bowl, combine the eggs, almond flour, sweetener, baking
powder, apple pie spice, coconut oil, and cream. Beat with an electric
mixer on medium until the mixture is fluffy. Fold in the carrots and
pecans. - Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until a
knife inserted into the center of the cake comes out clean. - Cool the cake in the pan on a wire rack for 20 minutes. Remove the cake
from the pan and cool completely on the wire rack. If desired, top with
Cream Cheese Frosting and additional pecans before serving.
DIETARY CONSIDERATIONS
Vegetarian
MACROS
86% Fat
4% Carbs
9% Protein
PER SERVING
Calories: 281
Total Fat: 27g
