Description
A delightful keto-friendly carrot cake made with almond flour and low-carb sweeteners.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the shredded carrots.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 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