Keto Carrot Cake

Why Make This Recipe

Keto Carrot Cake is a delightful treat that allows you to enjoy a classic dessert while sticking to your ketogenic diet. Unlike traditional cakes, this recipe uses almond flour and a low-carb sweetener, making it friendly for those who want to reduce their carbohydrate intake. Plus, the addition of shredded carrots adds moisture and flavor, making each bite enjoyable without the usual guilt associated with cake.

How to Make Keto Carrot Cake

Ingredients:

• 2 cups almond flour
• 1 cup shredded carrots
• 1/2 cup erythritol (or sweetener of choice)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the shredded carrots.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool before serving. Enjoy your delicious keto carrot cake!

How to Serve Keto Carrot Cake

Keto Carrot Cake is best served at room temperature. You can slice it and serve it plain, or add a dollop of whipped cream or a sprinkle of chopped nuts for extra texture. It also pairs well with a cup of coffee or tea, making it a great treat for both dessert and a cozy afternoon snack.

How to Store Keto Carrot Cake

To store your Keto Carrot Cake, place it in an airtight container. It will stay fresh in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to three months. Just remember to let it cool completely before wrapping it tightly for freezing.

Tips to Make Keto Carrot Cake

1. Make sure to use finely grated carrots for better texture.
2. If you like nuts, feel free to add chopped walnuts or pecans to the batter for added crunch.
3. To enhance the flavor, consider adding a pinch of ginger or a splash of lemon zest.

Variation

For a different twist, you can add spices like ginger or cloves to give it a more robust flavor. You can also top the cake with a cream cheese frosting made with low-carb cream cheese and your favorite sweetener.

FAQs

Can I substitute the almond flour with another flour?

You may use coconut flour, but be aware that coconut flour absorbs more moisture. You would need to adjust the liquid or fat in the recipe.

Is this cake gluten-free?

Yes, Keto Carrot Cake is gluten-free as it uses almond flour instead of traditional wheat flour.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day or two in advance and store it in the refrigerator until you are ready to serve it.

Keto Carrot Cake

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• Author: mia-harper
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Keto, Gluten-Free

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Description

A delightful keto-friendly carrot cake made with almond flour and low-carb sweeteners.

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Ingredients

Scale 1x2x3x

• 2 cups almond flour
• 1 cup shredded carrots
• 1/2 cup erythritol (or sweetener of choice)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the shredded carrots.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool before serving. Enjoy your delicious keto carrot cake!

Notes

Serve at room temperature, and add whipped cream or nuts for extra texture. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 3g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 90mg