KETO CARROT CAKE

EASY

INGREDIENTS

FOR THE CAKE LAYERS – 5 large Eggs – ¾ cup Erythritol  – ½ cup Butter  – ¼ cup Almond Milk  – 2 teaspoons Vanilla Extract – 2 cups Almond Flour – ¼ cup Coconut Flour – 1 tablespoon Baking Powder – ¼ teaspoon Nutmeg – ¼ teaspoon Ginger – ½ teaspoon Salt – 1 ½ teaspoon Cinnamon – 1 ½ cup Shredded Carrots  – ½ cup Pecans  – ½ cup Walnuts

INGREDIENTS

CREAM CHEESE FROSTING – 8 oz Cream Cheese  – 2-3 tablespoons Heavy Cream – ½ cup Butter Softened – ¼ cup Powdered Erythritol – 1 teaspoon Vanilla Extract

Take Batter Ingredients Out

Bring all the cake batter ingredients out of the fridge 30 minutes before making the cake to ensure your eggs and almond milk are at room temperature.

1

Whisk Ingredients

In a large mixing bowl, whisk eggs, melted butter, erythritol, unsweetened almond milk, and vanilla extract. Set aside.

2

Combine Dry Ingredients

In another large mixing bowl, combine all the dry ingredients: almond flour, coconut flour, cinnamon, nutmeg, ginger, salt, and baking powder.

3

Mix Dry and Wet Ingredients

Combine the wet ingredients into the dry ingredients and stir until it forms a consistent smooth cake batter.

4

Add Carrots and Nuts

Stir in shredded carrots and half of the amount of pecans and walnuts.

5

Divide Batter

Divide the batter evenly into the two prepared cake pans.

6

Bake Layers

Bake both cake pans in the center rack of the oven for 35-40 minutes in an oven preheated to 350°F(180°C).

7

Prepare Frosting

In a large mixing bowl, add softened cream cheese, 2 tablespoons of heavy cream, and vanilla extract. Beat on medium-high speed for 1 minute, until fluffy.

8

Frost the Cake

Place the first cake layer on a cake turning table. Using a flat tool like a spatula, spread half of the cake frosting all over the top of the cake. Add the second layer and repeat.

8

NET CARBS FAT PROTEIN

4.1 grams

29.8 grams

7.1 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 16 Slices

Prep: 20 Minutes Cook: 40 Minutes

KETO CARROT CAKE

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