Satisfy your sweet cravings while staying true to your ketogenic lifestyle with this delectable Keto Carrot Cake. Made with nutrient-rich almond flour and topped with a luscious cream cheese frosting, this low-carb version of a classic favorite will leave you wanting more. Packed with wholesome ingredients and bursting with the flavors of warm spices and sweet carrots, this moist and tender cake is perfect for any occasion, from birthdays to special gatherings.
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Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serves: 12 slices
Difficulty: Intermediate
Course: Dessert, Snack
Cuisine: Keto, Low Carb
kcal: Approximately 220 kcal per slice
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup granulated erythritol (or preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs, at room temperature
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol (or preferred keto-friendly powdered sweetener)
- 1 teaspoon vanilla extract
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Instructions:
- Preheat your oven to 350ยฐF (175ยฐC). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- In a separate bowl, beat the eggs, unsweetened applesauce, melted coconut oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently to form a smooth batter.
- Fold in the grated carrots and chopped walnuts (if using) into the cake batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake the Keto Carrot Cake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Note: For the cream cheese frosting, beat together the softened cream cheese, softened butter, powdered erythritol, and vanilla extract until smooth and creamy. Once the cake has cooled completely, spread the frosting over the top of the cake.
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Nutrition Facts (per slice with frosting):
- Calories: 220 kcal
- Fat: 19g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Sugar: 2g
- Net Carbs: 3g
Enjoy every guilt-free bite of this Keto Carrot Cake, relishing the perfect balance of flavors and textures. Whether you’re celebrating a special occasion or simply treating yourself to a delightful dessert, this almond flour-based cake is sure to become a favorite in your keto recipe collection. Happy baking and keto feasting!
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