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Emma

Keto Carrot Cake: A Delish Low-Carb Recipe You’ll Love!

A delicious low-carb Keto Carrot Cake that is perfect for those following a ketogenic diet.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Keto
Calories: 180

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well mixed.
  3. In another bowl, beat the eggs and then add the erythritol, applesauce, and vanilla extract. Mix until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots and nuts or coconut if using.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. 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.
  7. Optional: Frost with a keto-friendly cream cheese frosting once cooled.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 4gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 14gCholesterol: 150mgSodium: 200mgFiber: 2gSugar: 1g

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.

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