This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert. With only 3 net carbs per slice, it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!
Despite the snow that we have been getting this week here in southern Indiana – it is officially springtime! This carrot cake is perfect for springtime gatherings such as Easter or mothers day and with the carbs super low, it would also be a great anytime treat!
Ingredients
For the cake:-:
1/2 cup erythritol (granular or confectioners)
5 tbsp butter softened
4 large eggs
2 tbsp Unsweetened Almond Milk
1 tsp vanilla
1 1/2 cups Almond Flour
2 tbsp coconut flour
1 tbsp Baking Powder
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup carrot (about 1 large carrot) finely grated
For Cream Cheese Frosting:-:
4 oz cream cheese softened
2 tbsp butter softened
1 tsp vanilla
1 tbsp Heavy Cream
1/4 cup Confectioners Erythritol
1/4 cup Pecans chopped (optional for garnish)
Instructions
For the Cake:
-
Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper and spray with non-stick cooking spray.
-
In a large bowl, beat together the erythritol and butter until fluffy.
-
Beat the eggs in, then the almond milk and vanilla.
-
Next, beat in the almond flour, coconut flour, baking powder and spices.
-
Fold in the shredded carrot and mix just until it is well integrated into the batter.
-
Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
-
Allow to cool completely before frosting.
For Cream Cheese Frosting:
-
In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
-
When the cake is completely cool, top with the frosting and chopped pecans if desired.
Notes
3 net carbs per serving! (net carbs = total carbs – fiber)This nutrition info is only an estimate. Exact values will vary based upon yield and each specific ingredient used when preparing this recipe.Calories: 207kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 117mg | Potassium: 151mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1325IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 1mg -
