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jhessica

Keto Carrot Cake: Deliciously Guilt-Free Dessert Awaits!

A delicious and guilt-free Keto Carrot Cake that satisfies your sweet tooth while keeping your carb count low.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Keto
Calories: 180
Ingredients Method Nutrition Notes

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
  • 3 large eggs
  • 1/2 cup erythritol or your preferred keto sweetener
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots about 3 medium carrots
  • 1/2 cup chopped walnuts optional
  • 1/2 cup unsweetened shredded coconut optional

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  3. In another bowl, whisk together the eggs, erythritol, applesauce, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fold in the grated carrots, walnuts, and shredded coconut if using.
  6. Pour the batter into the prepared cake pan and spread it evenly.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 4gProtein: 6gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 15gCholesterol: 150mgSodium: 200mgFiber: 2gSugar: 1g

Notes

  • For a cream cheese frosting, mix 4 oz of softened cream cheese with 1/4 cup of powdered erythritol and a splash of vanilla extract.
  • Add raisins or chopped pineapple for extra sweetness and flavor, keeping in mind the carb count.

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