Description
A cozy and sweet keto-friendly carrot cake with classic cream cheese frosting that satisfies cravings without a sugar crash.
Ingredients
Scale
- 2 cups almond flour (fine blanched)
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup keto-friendly sweetener (monk fruit or erythritol blends)
- 1 tsp vanilla extract
- 1/2 cup butter or neutral oil (melted)
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1/2 cup powdered keto sweetener
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
Instructions
- Prep the pan and heat the oven to 350°F. Grease an 8-inch round pan or line it with parchment.
- Mix the dry ingredients: In a bowl, stir together almond flour, baking powder, cinnamon, salt, and nutmeg (if using).
- Mix the wet ingredients: In another bowl, whisk the eggs, sweetener, melted butter, and vanilla until well combined.
- Combine the wet mixture with the dry mixture and stir until thick. Fold in the grated carrots and nuts (if using).
- Bake for 28 to 38 minutes until set. Let cool completely before frosting.
- Frost the cake with a mixture of cream cheese, butter, powdered sweetener, and vanilla. Chill for 20 minutes before slicing.
Notes
Grate carrots finely for better texture. Do not overbake to avoid dryness. Allow the cake to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg