Description
A delicious low-carb Keto Carrot Cake that is perfect for those following a ketogenic diet.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup unsweetened shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well mixed.
- In another bowl, beat the eggs and then add the erythritol, applesauce, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots and nuts or coconut if using.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Frost with a keto-friendly cream cheese frosting once cooled.
Notes
- For added flavor, consider adding a teaspoon of vanilla extract or a pinch of ginger to the batter.
- You can substitute grated zucchini for half of the carrots for a different texture and flavor while keeping it keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg